Print

Homemade Fresh Peach Cobbler with Buttermilk Biscuit Topping

peach cobbler with buttermilk biscuit topping - featured image
Print Recipe

This homemade fresh peach cobbler features sweet, juicy peaches with a tender buttermilk biscuit topping that soaks up just enough syrupy goodness. It’s the result of many trials to recreate a beloved roadside diner recipe, and it’s perfect for any summer occasion.

Ingredients

Scale
  • 6 to 8 medium fresh peaches, peeled and sliced into ½-inch wedges (about 6 to 7 cups)
  • ½ cup granulated sugar (plus extra to taste)
  • ¼ cup light brown sugar, packed
  • 3 tablespoons unsalted butter (2 tablespoons for cooking, 1 tablespoon stirred in at end)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 ½ cups all-purpose flour
  • 3 tablespoons granulated sugar (for biscuit topping)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk (well-shaken)
  • ½ teaspoon vanilla extract (for biscuit topping)
  • 1 teaspoon extra sugar for sprinkling on top

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 9×13-inch baking dish on a rimmed baking sheet to catch drips.
  2. Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30 to 45 seconds, then transfer to an ice water bath. Peel off skins and slice into ½-inch wedges.
  3. In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add sliced peaches, ½ cup granulated sugar, brown sugar, lemon juice, 1 teaspoon vanilla, cinnamon, and nutmeg. Stir gently and cook for 5 to 7 minutes until peaches release juices and sugar dissolves.
  4. In a small bowl, whisk cornstarch with cold water until smooth. Pour slurry into peach mixture while stirring constantly. Cook for 2 to 3 more minutes until juices thicken and become glossy. Remove from heat and stir in remaining 1 tablespoon butter until melted.
  5. Pour peach filling into the prepared 9×13 baking dish and spread into an even layer. Set aside.
  6. In a medium mixing bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces.
  7. Make a well in the center of the flour mixture. Pour in buttermilk and ½ teaspoon vanilla extract. Stir with a fork just until dough comes together (it will be sticky and shaggy). Do not overmix.
  8. Drop spoonfuls of biscuit dough over the peach filling (about 8 to 10 dollops). Sprinkle tops with about 1 teaspoon of extra sugar.
  9. Bake for 30 to 35 minutes, until biscuit topping is golden brown and filling is bubbling around edges. If biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
  10. Let cobbler cool on a wire rack for at least 15 to 20 minutes before serving.

Notes

Don’t skip the stovetop step—it concentrates flavor and thickens juices. Keep butter very cold for flaky biscuits. Let cobbler rest 15-20 minutes after baking to allow filling to set. If using frozen peaches, thaw and drain well. For gluten-free, use a good gluten-free baking blend with xanthan gum. For vegan, use plant-based butter and buttermilk substitute.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, summer dessert, fresh peaches, southern dessert, homemade cobbler

Find it online: https://yumbelle.com/homemade-fresh-peach-cobbler-with-buttermilk-biscuit-topping/