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Easy Southern Peach Cobbler with Buttermilk Biscuits

Easy Southern Peach Cobbler with Buttermilk Biscuits - featured image
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This easy Southern peach cobbler features a jammy peach filling topped with fluffy buttermilk drop biscuits. It’s a quick, budget-friendly dessert that’s perfect for family dinners and summer gatherings.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, don’t thaw them first)
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk, well-shaken
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (optional, for topping)
  • Vanilla ice cream or whipped cream (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish on a rimmed baking sheet to catch any drips.
  2. Prepare the peaches: If using fresh peaches, peel them first (score an X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water). Slice into 1/2-inch wedges. If using frozen, measure them frozen.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with 1 cup sugar, cornstarch, lemon juice, cinnamon, and salt. Let it sit while you make the biscuit dough.
  4. Make the biscuit topping: In another bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, and salt. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  5. Add the wet ingredients: Pour in the buttermilk and vanilla extract. Stir with a wooden spoon just until combined. The dough will be sticky and shaggy.
  6. Assemble the cobbler: Pour the peach mixture into your baking dish and spread it into an even layer. Drop spoonfuls of the biscuit dough over the top. Sprinkle the turbinado sugar over the dough.
  7. Bake: Place the dish on the prepared baking sheet and bake for 40-45 minutes, until the filling is bubbly and the biscuits are golden brown. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  8. Cool slightly: Let the cobbler rest on a wire rack for at least 15 minutes before serving.

Notes

Don’t overmix the biscuit dough; stir just until combined. Use cold butter for flaky biscuits. Let the peaches macerate for 10 minutes to release juices. Check that your baking powder is fresh. For a dairy-free version, use plant-based butter and buttermilk substitute. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, southern dessert, easy peach cobbler, summer dessert, peach recipe

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