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Classic Southern Peach Cobbler Easy Buttermilk Biscuit Recipe

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This classic Southern peach cobbler features a sweet, jammy peach filling topped with tender, flaky buttermilk biscuits. It’s a simple, honest dessert made with real ingredients that delivers comfort and flavor every time.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–8 medium peaches)
  • 1/2 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 (optional)
  • Pinch of salt
  • 2 tablespoons unsalted butter, cubed
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk, shaken (plus 1–2 tablespoons more if needed)
  • 1 tablespoon turbinado sugar or coarse sugar (for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet or saucepan over medium heat, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently to coat peaches evenly.
  3. Cook for 8-10 minutes, stirring occasionally, until peaches soften and release their juices and the mixture thickens slightly.
  4. Remove from heat and stir in cubed butter until melted. Pour filling into a 9×13-inch baking dish and spread evenly. Set aside.
  5. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  6. Add cold cubed butter and cut into flour mixture using a pastry cutter or two forks until pea-sized pieces form. Work quickly to keep butter cold.
  7. Make a well in the center and pour in cold buttermilk. Stir just until dough comes together; it should be shaggy and slightly sticky. Do not overmix.
  8. Drop spoonfuls of biscuit dough over the peach filling, leaving some gaps for filling to bubble through.
  9. Brush tops of biscuits with extra buttermilk and sprinkle with turbinado sugar.
  10. Place baking dish on a rimmed baking sheet. Bake for 35-40 minutes, until biscuits are golden brown and filling is bubbling thickly around edges.
  11. Let cool on a wire rack for at least 15-20 minutes before serving.
  12. Serve warm, optionally with vanilla ice cream or a drizzle of heavy cream.

Notes

Keep all biscuit ingredients cold for flaky layers. Do not overmix the dough. Let cobbler rest before serving to allow filling to set. Bake on a rimmed baking sheet to catch overflow. For best results, use ripe but firm peaches and real butter.

Nutrition

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

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