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Perfect Fresh Peach Cobbler with Buttermilk Biscuits

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This Perfect Fresh Peach Cobbler with Buttermilk Biscuit Topping is a simple, comforting dessert featuring jammy, caramelized peaches and tender, flaky buttermilk biscuits. It comes together in under an hour with minimal fuss, making it perfect for summer gatherings or a cozy weeknight treat.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup buttermilk, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (like turbinado or demerara)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Peel and slice the peaches. Bring a pot of water to a boil. Score a small X on the bottom of each peach, then drop them in the boiling water for 30-45 seconds. Transfer them to an ice bath immediately — the skins should slip right off. Slice each peach into ½-inch wedges. Place the slices in a large bowl.
  3. Macerate the peaches. Add the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt to the sliced peaches. Stir gently until everything is evenly coated. Let this sit for 15-20 minutes while you make the biscuit dough. Stir once or twice during this time to redistribute the syrup.
  4. Make the biscuit topping. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Don’t overwork it.
  5. Add the buttermilk and vanilla. Pour the cold buttermilk and vanilla into the flour-butter mixture. Stir with a wooden spoon just until combined. The dough will be shaggy and slightly sticky. Don’t overmix. If the dough looks too dry, add a tablespoon more buttermilk.
  6. Pour the peaches into the baking dish. Spread them into an even layer. Spoon the biscuit dough in 8-10 dollops over the top of the peaches. Don’t spread it out — leave it in rough mounds.
  7. Spoon some peach syrup over the dough. Using a spoon, drizzle about ¼ cup of the syrupy liquid from the bottom of the peach bowl over the tops of the biscuit dollops. Sprinkle the coarse sugar evenly over everything.
  8. Bake for 40-45 minutes. Place the dish on a baking sheet to catch any overflow. Bake until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean. The peach filling should be bubbly and thickened around the edges. If the biscuits are browning too quickly, tent the dish loosely with foil after 30 minutes.
  9. Let it cool for at least 15 minutes. The filling needs time to set. Serve warm.

Notes

Don’t skip the maceration step — it draws out the peaches’ natural juices and concentrates their flavor. Keep everything cold for the biscuits to ensure flaky layers. Let the cobbler rest for at least 15 minutes before serving to allow the filling to set. The cobbler tastes even better the next day as the biscuits absorb more peach syrup.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, summer dessert, easy cobbler, peach dessert, comfort food

Find it online: https://cravemila.com/perfect-fresh-peach-cobbler-with-buttermilk-biscuits/