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Classic Southern Peach Cobbler with Buttermilk Biscuits: Best Homemade Dessert

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This Classic Southern Peach Cobbler features a sweet, spiced peach filling topped with impossibly tender buttermilk biscuits. It’s the ultimate comfort dessert, perfect for any occasion.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, peeled and sliced (about 6–7 medium peaches; if using frozen, no need to thaw)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 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 cold buttermilk
  • 1 tablespoon coarse sugar (like turbinado or demerara)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish or cast-iron skillet on a baking sheet to catch any potential overflow.
  2. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Gently toss everything together until the peaches are evenly coated. Let the mixture sit for about 10 minutes.
  3. Pour the peach mixture into your baking dish or skillet. Place it over medium heat on the stovetop (if using a skillet or oven-safe pot). Bring it to a gentle simmer, stirring occasionally, for about 5 minutes. Remove from heat and dot the top with the small pieces of unsalted butter.
  4. In a separate mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork or spatula until just combined. The dough will be sticky and shaggy. Do not overmix.
  6. Using a large spoon or a 1/4-cup measuring cup, drop spoonfuls of the biscuit dough over the hot peach filling. You should have about 8 to 10 biscuit dollops.
  7. Sprinkle the coarse sugar evenly over the biscuit tops. Bake for 30 to 35 minutes, or until the biscuit topping is golden brown and a toothpick inserted into the center of a biscuit comes out clean. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving.

Notes

For the best texture, make sure your butter and buttermilk are very cold. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to the 3/4 cup line. Let it sit for 5 minutes before using. Do not overmix the biscuit dough to avoid dense biscuits.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, southern dessert, peach dessert, homemade cobbler

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