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Best Southern Peach Cobbler with Buttermilk Biscuit Topping

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A traditional Southern peach cobbler featuring a flaky, buttermilk biscuit topping instead of a cakey crust. This recipe balances sweet-tart peaches with a tender, buttery biscuit for a comforting summer dessert.

Ingredients

Scale
  • 6 to 7 cups ripe peaches, peeled and sliced (about 3–4 pounds)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, cubed (for filling)
  • 2 cups all-purpose flour (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1/2 cup unsalted butter, cold and cubed (for topping)
  • 3/4 cup buttermilk
  • 1 large egg, beaten

Instructions

  1. Preheat oven to 375°F (190°C). If using fresh peaches, blanch in boiling water for 30 seconds, plunge into ice water, and peel. Slice the flesh.
  2. In a large bowl, toss peaches with granulated sugar, brown sugar, 2 tablespoons flour, lemon juice, cinnamon, and vanilla until evenly coated.
  3. Pour the peach mixture into a 9×13 inch baking dish. Dot the top with 2 tablespoons of cubed butter.
  4. In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
  5. Cut the 1/2 cup cold cubed butter into the flour mixture using a pastry blender or fingers until it resembles coarse meal with pea-sized butter chunks.
  6. In a small bowl, whisk buttermilk and beaten egg. Pour into the flour mixture and stir gently until just combined; the dough should look shaggy.
  7. Drop large spoonfuls of biscuit dough over the peach filling, leaving gaps between mounds.
  8. Bake for 45-55 minutes until biscuits are golden brown and filling is bubbling. Tent with foil if tops brown too quickly.
  9. Cool for at least 15 minutes before serving to allow filling to thicken. Serve warm with ice cream or whipped cream.

Notes

Keep butter cold for flaky biscuits. Do not overmix the dough. If using frozen peaches, do not thaw completely before adding. For high altitude, increase oven temp by 15°F and reduce sugar by 1 tablespoon. Leftovers keep well in the fridge for 3 days and flavors often improve the next day.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, southern dessert, summer baking, homemade cobbler, comfort food

Find it online: https://miratable.com/best-southern-peach-cobbler-with-buttermilk-biscuit-topping/