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Best Southern Peach Cobbler with Buttermilk Biscuit Topping

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This Best Southern Peach Cobbler with Buttermilk Biscuit Topping is a memory you can eat—juicy, sweet peaches with a hint of cinnamon and a buttermilk biscuit topping that’s crispy on the outside and pillowy soft on the inside.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any potential bubble-overs.
  2. In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir gently until everything is well coated. Let the mixture sit for about 10 minutes while you make the biscuit dough.
  3. In another large bowl, whisk together the flour, 1/3 cup sugar, baking powder, baking soda, and salt. 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 resembles coarse meal with some pea-sized butter pieces remaining.
  4. Pour the cold buttermilk into the flour-butter mixture. Stir with a fork or spatula just until the dough comes together. It will look shaggy and a little sticky.
  5. Transfer the peach mixture (including all the syrup) into a 9×13-inch baking dish. Spread it into an even layer.
  6. Using a spoon or a cookie scoop, drop spoonfuls of the biscuit dough evenly over the peach filling. You should have about 8 to 10 biscuit dollops.
  7. Using a pastry brush, gently brush the tops of the biscuits with heavy cream or milk. Sprinkle the coarse sugar over the biscuits.
  8. Place the dish on the preheated baking sheet and bake for 40 to 45 minutes, or until the filling is bubbly and the biscuits are deep golden brown. Halfway through baking, rotate the dish for even browning. If the biscuits are browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes.
  9. Remove the cobbler from the oven and place it on a cooling rack. Let it cool for at least 20 to 30 minutes.
  10. Spoon the warm cobbler into bowls. Top with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream.

Notes

Keep everything cold for flaky biscuits. Don’t overmix the dough. Let the filling rest for at least 10 minutes. Use a baking sheet to catch bubble-overs. Check your baking powder freshness. For a deeper flavor, brown the butter for the biscuits.

Nutrition

Keywords: peach cobbler, southern peach cobbler, buttermilk biscuit topping, peach dessert, summer dessert, easy peach cobbler

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