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Southern Peach Cobbler – Best Easy Buttermilk Recipe

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This Southern Peach Cobbler features a jammy, spiced peach filling topped with tender, golden buttermilk biscuits. It’s an incredibly easy, rustic dessert that comes together in about 15 minutes of prep and is perfect for any occasion.

Ingredients

Scale
  • 6 cups fresh or frozen sliced peaches (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 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
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (divided use; 1/4 cup for dough, 1/4 cup for topping)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 1 tablespoon turbinado sugar (or coarse sanding sugar)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or 10-inch cast-iron skillet with butter or non-stick spray.
  2. Make the peach filling: In a large bowl, combine sliced peaches, 1/2 cup granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Toss gently to coat. Let sit for 5-10 minutes while you make the biscuit topping.
  3. Make the biscuit topping: In a medium bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Add cold, cubed butter. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Do not overwork.
  4. Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Stir with a fork or spatula just until the dough comes together. It will be shaggy and slightly sticky. Do not overmix.
  5. Assemble the cobbler: Pour the peach mixture (including juices) into the prepared baking dish and spread into an even layer. Drop spoonfuls of biscuit dough over the top of the peaches.
  6. Place the dish on a baking sheet to catch drips. Bake for 35-45 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  7. Remove from the oven and immediately brush the hot biscuit tops with 2 tablespoons melted butter. Sprinkle with turbinado sugar. Let cool on a wire rack for at least 15-20 minutes before serving.

Notes

For the flakiest biscuits, ensure the butter is very cold. If using frozen peaches, do not thaw; add 5-10 minutes to baking time. Letting the cobbler rest for at least 15 minutes allows the filling to set properly. The cobbler can be stored covered in the refrigerator for up to 4 days and reheated in the microwave or oven.

Nutrition

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Find it online: https://twirltaste.com/southern-peach-cobbler-best-easy-buttermilk-recipe/