Peach Cobbler with Buttermilk Biscuit

This fresh Peach Cobbler with Buttermilk Biscuits is filled with juicy, honey-sweetened peaches and topped with soft, fluffy homemade biscuits that bake until beautifully golden. Serve it warm with vanilla ice cream for the ultimate peach season dessert!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: Buttermilk Biscuits, Peach Bake, Peach Cobbler, Peach Cobbler with Buttermilk Biscuit

Servings: servings

Author: Silvia Dunnirvine

Ingredients

Peach Cobbler

8 medium peaches sliced, or enough to fill the baking dish ½–¾ full
2 tbsp butter melted
2 tbsp honey
2 tbsp Cornstarch
1 lemon juiced

Buttermilk Biscuits

1 cup all-purpose flour
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/8 tsp baking soda
1 tsp salt
2 tbsp butter melted
1/2 cup buttermilk enough to bring the melted butter + buttermilk mixture to ¾ cup total

Instructions

Preheat oven to 375°F.
Pour 2 tablespoons melted butter into the bottom of your baking dish.
Add the sliced peaches. Sprinkle with cornstarch, drizzle with honey and add the fresh lemon juice. Toss gently until the peaches are evenly coated.
Bake the peach filling for 10 minutes while you prepare the biscuit topping.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and sea salt.
Melt 2 tablespoons butter in a ¾-cup liquid measuring cup. Add buttermilk directly to the melted butter until the combined mixture reaches the ¾-cup line.
Pour the butter-buttermilk mixture into the dry ingredients and gently mix just until combined. Avoid overmixing.
Carefully remove the hot peaches from the oven. Drop portions of biscuit dough over the peaches, leaving some small spaces between them so the peach filling can bubble through.
Return the cobbler to the oven and bake for 35 minutes or until the biscuits are golden and cooked through and the peach filling is bubbling around them.
Allow the cobbler to rest for 15–20 minutes before serving warm with vanilla ice cream.

Notes

Peach quantity: Peach sizes vary. I used approximately 8 peaches, but the best visual guide is to fill your baking dish ½ to ¾ full with sliced peaches.

Butter + buttermilk: The biscuit topping uses 2 tablespoons melted butter plus enough buttermilk to reach ¾ cup total volume. Do not add ¾ cup buttermilk in addition to the butter.

Peach skins: Peeling is optional. Leave the skins on for an easier, more rustic cobbler or remove them if you prefer.

Storage: Refrigerate cooled leftovers covered for up to 3–4 days.

Reheating: Reheat individual portions in the microwave or warm the cobbler in a 325–350°F oven for better biscuit texture.

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