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Best Southern Peach Cobbler with Buttermilk Biscuit Topping

Southern peach cobbler with buttermilk biscuit topping - featured image
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This Southern peach cobbler features a sweet, jammy peach filling topped with tender, tangy buttermilk biscuits. It’s a forgiving, crowd-pleasing dessert that comes together with simple ingredients and no fancy equipment.

Ingredients

Scale
  • 6 cups fresh or frozen sliced peaches (about 6–8 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk, plus more for brushing
  • 1 tablespoon turbinado or coarse sugar, for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13 baking dish or cast iron skillet in the oven while it preheats.
  2. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Stir gently until the peaches are evenly coated. Let this mixture sit for about 10 minutes.
  3. In a separate large bowl, whisk together the flour, 1/2 cup 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 pea-sized butter pieces.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork or spatula just until the dough comes together. It will be shaggy and slightly sticky.
  5. Carefully remove the hot baking dish from the oven. Pour the peach mixture into the dish—it should sizzle when it hits the hot surface. Spread it into an even layer.
  6. Using a spoon or your hands, drop spoonfuls of the biscuit dough over the peach filling. Leave some gaps so the peach filling can bubble up and caramelize around the edges.
  7. Brush the tops of the biscuits with a little buttermilk and sprinkle generously with turbinado or coarse sugar.
  8. Place the dish in the oven and bake for 40-45 minutes, or until the biscuits are golden brown and the peach filling is bubbly and thick. If the biscuits are browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes.
  9. Remove the cobbler from the oven and let it cool on a wire rack for at least 15-20 minutes before serving.

Notes

Keep all ingredients cold for tender biscuits. Don’t overmix the dough. If using frozen peaches, add them straight from the freezer without thawing. Let the cobbler rest for 15-20 minutes after baking to allow the filling to set.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuits, peach dessert, summer dessert, comfort food

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