This recipe for Peach Cobbler With Buttermilk Biscuits is hands down one of the best you’ll ever try! Crunchy, sugary, chewy buttermilk biscuits are baked on a bed of sweet, juicy, and fresh peaches to create this fruity and fun summer dessert.
The sweet and juicy flavors from fresh peaches are perfectly complemented by the buttery richness of homemade biscuits in this modern recipe for Peach Cobbler with Buttermilk Biscuits. Nothing screams summer quite like this easy dessert!
Old fashioned peach cobbler recipes typically feature a spongy, cakey layer of dough resting on top of a bed of seasonal cooked peaches. The biscuits allow this classic recipe to be well balanced with plenty of texture instead of overly doughy. Every bite is refreshing, light, and the perfect partner to Vanilla or Salted Caramel ice cream!
With peaches being in peak season between May and September, you can make this easy peach cobbler a part of the spread at barbecues, summer potlucks, and cookouts. After all, there’s nothing like the refreshing and sweet bites of cobbler after a satisfying Surf and Turf dinner with Grilled Vegetables.
How to make homemade peach cobbler with biscuits
To make this insanely good fresh peach cobbler, melt some butter and add it to the bottom of a baking dish. Place the sliced peaches on top of the butter and toss them in honey, lemon juice, and cornstarch.
Next, make the buttermilk biscuit dough by whisking together flour, sugar, salt, and baking powder in a bowl. Mix the buttermilk and melted butter together and stir it into the dry ingredients until a sticky dough forms.
Scoop dollops of the biscuit dough onto the peaches and bake until the biscuits are golden brown. Brush the biscuits with melted butter and honey to finish, then serve the hot and fresh peach cobbler with vanilla or caramel ice cream and enjoy!
Tips and substitutions
- Try swapping the honey for granulated sugar, brown sugar, or agave nectar.
- This homemade cobbler can be made with a variety of fruits, like cherries, apples, raspberries, blueberries, strawberries, or blackberries.
- For an extra crunch, try adding almonds, pecans, or oats to your buttermilk biscuit dough.
- Don’t be tempted to skip the cornstarch! It acts as a thickening agent for your peach juices—without it, your finished cobbler will be runny and soggy.
- Peach cobbler is best served with vanilla ice cream; however, you can also top each serving with whipped cream, caramel sauce, or a berry compote.
- For crunchy, golden brown biscuits, try broiling the cobbler for a few minutes once it’s done baking.
How to store and reheat peach cobbler
Peach cobbler is best enjoyed fresh out of the oven, but it can also be stored and reheated later on:
- To store: Place any leftover cobbler in an airtight container and store it in the fridge for up to 5 days.
- To reheat: Warm up your leftovers in the microwave or bake it in a 350°F oven for about 20 minutes.
Frequently asked questions
- Can I use canned peaches? Canned peaches are a nice substitute for fresh, but be warned that your finished cobbler might be a little on the sweet side and that the texture will be slightly gummier.
- Can I use frozen peaches? Yes! Just be sure to completely thaw the frozen peaches first and pat them dry using paper towels.
- Can it be made gluten free? Although I’ve never tried making this recipe with gluten-free flour, you should be able to substitute the regular flour with a 1:1 gluten-free flour blend.
- Should I peel the peaches? This really comes down to personal preference; if you don’t like the texture of cooked peach skin, then feel free to peel the peaches. Otherwise, you can skip this step and leave the skin on your peaches.
Looking for more summer desserts?
- Passion Fruit Mousse
- Peach Galette
- Brownie S’mores Cupcakes
- No-Bake S’mores Bars
- Salted Caramel Ice Cream
Peach Cobbler with Buttermilk Biscuit
- 8 peaches, sliced
- 2 tablespoon butter, melted
- 2 tablespoon honey
- 2 tablespoon Cornstarch
- 1 lemon, juiced
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoon butter, melted
- ¾ cup buttermilk
- Melt butter and add to the bottom of a baking dish. Brush on to cover the entire bottom of the baking dish.
- Add peach slices, top with honey, lemon juice and cornstarch. Toss to coat evently. Set aside
- Pre-heat oven to 375F degrees.
- In a medium bowl add flour, sugar, pinch of salt and baking powder and whisk to combine.
- In a 1 cup measuring glass or cup melt butter, then add in buttermilk enough to fill the 1 cup mark in measuring glass or cup.
- Pour buttermilk onto flour mix. Stir briefly until uniform but don't overwork it.
- Using ice cream scooper , add scoops full of buttermilk biscuit on top of the peaches. It's okay if it doesn't cover the entire dish, the peach juices should be able to bubble up and cook.
- Bake for 35-40 minutes or until biscuits are golden brown. Optional to broil for 1-2 minutes to give them some color.
- When done brush biscuits with butter and drizzle a little bit of honey. Serve with vanilla ice cream.
Angie Davenport says
Wondering if one could make this recipe with a lighter gluten item such as oat or buckwheat flour?
Silvia Ribas says
I have never made a gluten-free version of biscuits and from what I know is a little tricky. What you could probably do is to substitute the biscuit for a oat based top with oats, brown sugar, butter, and gf flour, much like an apple crisp style but "peach crisp". Hope this helps!