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Best Classic Peach Cobbler with Easy Buttermilk Biscuits

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This classic peach cobbler features sweet, jammy peaches topped with tangy, tender buttermilk biscuits. It’s a simple yet impressive dessert perfect for summer gatherings or cozy nights in.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk, cold
  • 1 tablespoon coarse sugar (like turbinado or demerara), for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the peaches: Wash, peel, and slice the peaches into 1/2-inch thick wedges. You should have about 6 cups.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with the sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let this sit for about 10 minutes while you make the biscuit dough.
  4. Start the biscuit dough: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  5. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with pea-sized butter pieces.
  6. Add the buttermilk: Pour the cold buttermilk into the flour-butter mixture. Stir with a spatula just until the dough comes together. It will be sticky and shaggy.
  7. Assemble the cobbler: Pour the peach filling into a 9×13-inch baking dish and spread it evenly. Drop spoonfuls of the biscuit dough over the top (about 8 to 10 biscuits).
  8. Add the finishing touch: Sprinkle the coarse sugar over the biscuit tops.
  9. Bake: Place the dish on a baking sheet to catch any drips. Bake for 40 to 45 minutes, until the filling is bubbling around the edges and the biscuits are golden brown.
  10. Cool and serve: Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Keep everything cold for the biscuits. Don’t overmix the biscuit dough. Let the peaches macerate for 10 minutes. Use a baking sheet under the dish to catch drips. Let the cobbler rest for 15-20 minutes before serving.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, summer dessert, easy dessert, classic cobbler

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