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Best Southern Peach Cobbler with Buttermilk Biscuit Topping

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This classic Southern peach cobbler features sweet, jammy peaches and tender, tangy buttermilk biscuits. A foolproof recipe that works beautifully with fresh or frozen peaches, and the unique method of melting butter in the pan first creates an irresistible crispy edge on the biscuits.

Ingredients

Scale
  • 6 cups fresh or frozen sliced peaches (about 6–7 medium peaches, or one 24-ounce bag frozen)
  • ¾ cup granulated sugar (adjust based on sweetness of peaches)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter (cut into small cubes)
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (melted in baking dish)
  • 1 tablespoon turbinado sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 375°F. Position a rack in the middle of the oven. Place 4 tablespoons of butter in a 9×13-inch baking dish and put it in the oven to melt, about 5-8 minutes.
  2. Prepare the peach filling: In a medium bowl, combine sliced peaches, ¾ cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Stir gently until peaches are evenly coated. Let sit while making the biscuit topping. If using frozen peaches, do not thaw them.
  3. Make the biscuit topping: In a large bowl, whisk together flour, ½ cup sugar, baking powder, baking soda, and salt. Add cold butter cubes and cut into the flour mixture using a pastry cutter or two forks until pea-sized pieces form.
  4. Add the wet ingredients: Make a well in the center of the flour mixture and pour in buttermilk and vanilla extract. Stir with a spatula just until combined. The dough will be shaggy and sticky. Do not overmix.
  5. Remove the hot baking dish from the oven. Swirl to coat the bottom evenly with melted butter.
  6. Drop spoonfuls of the biscuit topping over the melted butter, making about 8-10 mounds. Do not spread them.
  7. Spoon the peach mixture over and around the biscuit dough, distributing evenly.
  8. Sprinkle the top with turbinado sugar if using.
  9. Bake for 40-45 minutes, until the biscuit topping is golden brown and the peach filling is bubbling thickly around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Let rest for at least 15 minutes before serving to allow the filling to set.

Notes

Keep butter cold for flaky biscuits. Do not overmix biscuit dough. Let cobbler rest at least 15 minutes before serving. For frozen peaches, do not thaw before using. If peaches are very sweet, reduce sugar by ¼ cup. The cobbler gets better after a day in the refrigerator.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuits, peach dessert, summer dessert, comfort food, easy cobbler

Find it online: https://sparklechew.com/best-southern-peach-cobbler-with-buttermilk-biscuit-topping/