Print

Best Homemade Southern Peach Cobbler with Buttermilk Biscuits

best homemade southern peach cobbler with buttermilk biscuits - featured image
Print Recipe

This classic Southern peach cobbler features a sweet, jammy peach filling topped with tender, buttery buttermilk drop biscuits. It’s a simple, crowd-pleasing dessert that tastes like summer in the South and has even converted self-proclaimed peach haters.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 6–7 medium peaches, peeled if desired)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup buttermilk, cold
  • 1 tablespoon turbinado sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the peaches: Wash well. If peeling, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to an ice bath. Slice into ½-inch thick wedges and place in a large mixing bowl.
  3. Make the filling: Add sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt to the sliced peaches. Stir gently until combined. Let sit for about 5 minutes.
  4. Start the biscuit topping: In a medium mixing bowl, whisk together flour, ½ cup sugar, baking powder, baking soda, and salt.
  5. Cut in the butter: Add cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  6. Add the buttermilk: Pour cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together. It will be sticky and shaggy.
  7. Assemble the cobbler: Pour the peach mixture into an ungreased 9×13-inch baking dish. Drop spoonfuls of biscuit dough over the top (about 8 to 10 biscuits using a ¼-cup measure).
  8. Sprinkle with turbinado sugar over the biscuit tops.
  9. Bake: Place the dish on a baking sheet. Bake for 40 to 45 minutes, until biscuits are golden brown and peach filling is bubbling thickly around the edges. If browning too quickly, tent loosely with foil for the last 10 minutes.
  10. Cool slightly: Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Notes

Cold butter is essential for flaky biscuits. Don’t overmix the biscuit dough. Let the cobbler rest for at least 15 minutes before serving to allow the filling to set. Use a baking sheet underneath to catch any overflow. For frozen peaches, thaw slightly and drain excess liquid. For canned peaches, drain well and reduce sugar to ¼ cup.

Nutrition

Keywords: peach cobbler, southern peach cobbler, buttermilk biscuits, peach dessert, summer dessert, easy peach cobbler, homemade cobbler

Find it online: https://recipebelle.com/best-homemade-southern-peach-cobbler-with-buttermilk-biscuits/