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Homemade Peach Cobbler with Buttermilk Biscuit Topping (Easy Recipe)

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This homemade peach cobbler features sweet, jammy peaches topped with golden, flaky buttermilk biscuits. It’s an easy, rustic dessert that comes together in under 20 minutes of prep and is perfect for any occasion.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 6–7 medium peaches, unpeeled)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 4 tablespoons unsalted butter, divided (2 tablespoons for dotting, 2 tablespoons for skillet)
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar (for biscuit topping)
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed (for biscuit topping)
  • 1 cup cold buttermilk, shaken
  • 1 teaspoon vanilla extract (optional, for biscuit topping)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet or baking dish in the oven while it preheats.
  2. Wash the peaches well. Slice each peach in half, remove the pit, then cut into ½-inch thick slices. You should have about 6 cups. Place them in a large bowl.
  3. To the sliced peaches, add ½ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt. Gently toss everything together with a spatula until the peaches are evenly coated. Let this sit for 5 minutes.
  4. In a separate large bowl, whisk together 2 cups flour, ¼ cup sugar, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add the 6 tablespoons of cold butter cubes. 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. Pour in 1 cup cold buttermilk and 1 teaspoon vanilla. Stir with a spatula just until the dough comes together. It will be sticky and shaggy.
  6. Carefully remove the hot skillet from the oven (use oven mitts!). Add 2 tablespoons of butter to the skillet and let it melt, swirling to coat the bottom. Pour the peach mixture into the hot skillet—it should sizzle. Dot the top with the remaining 2 tablespoons of butter cubes.
  7. Using a spoon or a cookie scoop, drop spoonfuls of the biscuit dough over the peach filling. You should have about 8-10 biscuits. Leave some space between them. Sprinkle the tops with turbinado sugar.
  8. Place the skillet on a baking sheet to catch any overflow. Bake for 35-40 minutes, until the biscuits are golden brown and the filling is bubbly and thick. If the biscuits are browning too quickly, loosely tent with foil for the last 10 minutes.
  9. Let the cobbler cool on a wire rack for at least 20 minutes before serving.

Notes

Don’t skip preheating the skillet—it helps caramelize the bottom. Keep butter and buttermilk very cold for flaky biscuits. Handle biscuit dough gently to avoid toughness. Adjust sugar based on peach sweetness. Let cobbler rest 20 minutes before serving to allow filling to set. For frozen peaches, increase baking time by 5-10 minutes. For a dairy-free version, use cold vegan butter and oat milk with lemon juice.

Nutrition

Keywords: peach cobbler, buttermilk biscuit topping, homemade cobbler, summer dessert, peach dessert, easy cobbler, Southern cobbler

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