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Easy Buttermilk Biscuit Peach Cobbler: Best Guest Dessert

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This buttermilk biscuit peach cobbler features tender, flaky biscuits atop a bubbling, syrupy peach filling. It’s an incredibly easy, crowd-pleasing dessert that looks like you spent hours in the kitchen but actually comes together in minutes.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
  2. Make the peach filling: In a large bowl, combine the sliced peaches, 3/4 cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Stir gently until the peaches are evenly coated. Let this mixture sit for about 10 minutes while you make the biscuits.
  3. Make the biscuit dough: In a separate large bowl, whisk together the 2 cups of flour, baking powder, baking soda, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. Add the buttermilk: Pour the cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together. It will be shaggy and a little sticky.
  5. Turn out and fold: Lightly flour your work surface. Turn the dough out onto it. Gently pat the dough into a rectangle about 1/2-inch thick. Fold it in half like a book, then pat it out again. Repeat this folding process 3 to 4 times. After the final fold, pat the dough to a 3/4-inch thickness.
  6. Cut the biscuits: Dip your biscuit cutter in flour, then press straight down into the dough without twisting. Cut out as many biscuits as you can, re-rolling the scraps once if needed. You should get about 10 to 12 biscuits.
  7. Assemble the cobbler: Pour the peach mixture (including all the juices) into your ungreased 9×13-inch baking dish. Arrange the biscuits on top in a single layer, spacing them evenly.
  8. Brush and sprinkle: Using a pastry brush, lightly brush the tops of the biscuits with a little buttermilk. Sprinkle generously with turbinado or coarse sugar.
  9. Bake: Place the dish on a baking sheet to catch any drips. Bake for 35 to 40 minutes, until the biscuits are deep golden brown and the filling is bubbling up around the edges. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  10. Cool slightly: Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Notes

Keep all biscuit ingredients cold for flakiness. Don’t overmix the dough. Let the cobbler rest for 15-20 minutes after baking to allow the filling to set. For best results, use a baking sheet under the dish to catch drips.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, easy dessert, summer dessert, peach recipe, biscuit cobbler, crowd-pleaser

Find it online: https://cravemila.com/easy-buttermilk-biscuit-peach-cobbler-best-guest-dessert/