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Old-Fashioned Peach Cobbler Recipe with Easy Buttermilk Biscuit Topping

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A cozy, classic peach cobbler featuring a bubbling peach filling topped with tender, flaky buttermilk biscuits. Perfect for summer gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 tablespoons all-purpose flour (for filling)
  • Pinch of salt (for filling)
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (for biscuit topping)
  • 2 tablespoons granulated sugar (for biscuit topping)
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 3/4 cup cold buttermilk

Instructions

  1. Prep the Peaches (10-15 minutes): Score a small “X” on the bottom of each peach and blanch them in boiling water for 30 seconds, then plunge into ice water. Peel off skins and slice peaches into 1/4-inch thick slices. Set aside.
  2. Make the Filling (10 minutes): In a large bowl, combine sliced peaches with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, flour, and a pinch of salt. Toss gently until peaches are well coated. Let sit while preparing biscuit topping.
  3. Prepare the Biscuit Topping (15 minutes): Preheat oven to 375°F (190°C). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold cubed butter and cut into flour mixture using a pastry cutter or fingers until coarse crumbs with pea-sized bits form.
  4. Mix in Buttermilk (1-2 minutes): Make a well in the center of the flour mixture and pour in cold buttermilk. Stir gently until just combined; dough will be slightly sticky but should hold together. Avoid overmixing.
  5. Assemble the Cobbler (5 minutes): Pour peach filling into a greased 9×13 inch baking dish, spreading evenly. Dollop spoonfuls of biscuit dough over peaches, allowing some filling to peek through.
  6. Bake (35-40 minutes): Bake in preheated oven until biscuit topping is golden brown and peach filling is bubbling. Tent loosely with foil after 25 minutes if topping browns too quickly.
  7. Cool Slightly Before Serving (10 minutes): Let cobbler rest on wire rack or countertop for about 10 minutes to thicken juices before serving.

Notes

Use ripe but firm peaches for best texture. Keep butter cold to ensure flaky biscuits. Avoid overmixing biscuit dough to prevent toughness. For extra crunch, sprinkle turbinado sugar on biscuit topping before baking. Filling can be prepared ahead and refrigerated. Substitute frozen peaches if fresh are unavailable. For gluten-free, use 1:1 gluten-free baking blend and add xanthan gum if needed. Dairy-free options include coconut milk or almond milk yogurt and vegan butter.

Nutrition

Keywords: peach cobbler, buttermilk biscuit topping, summer dessert, easy peach cobbler, old-fashioned cobbler, fruit cobbler, peach dessert

Find it online: https://milaspoon.com/old-fashioned-peach-cobbler-recipe-with-easy-buttermilk-biscuit-topping/