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Homemade Old-Fashioned Peach Cobbler with Buttermilk Biscuit Topping

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This homemade old-fashioned peach cobbler features a sweet, jammy peach filling topped with light, flaky buttermilk biscuits. It’s a simple, forgiving dessert that tastes like summer in a bowl, perfect for impressing without stress.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon heavy cream (for brushing tops)
  • 1 tablespoon coarse sugar (like turbinado, 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. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cornstarch, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated. Let the mixture sit for 10-15 minutes.
  3. In another large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon of sugar, and salt. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Pour the cold buttermilk into the flour mixture. Stir with a fork or spatula just until the dough comes together. It will be shaggy and slightly sticky. Don’t overmix.
  5. Carefully remove the hot skillet from the oven. Pour the peach mixture into the skillet.
  6. Spoon the biscuit dough over the peaches using a large spoon or cookie scoop, dropping 8-10 equal portions. Leave some space between them.
  7. Gently brush the tops of the biscuits with heavy cream. Sprinkle with coarse sugar.
  8. Bake for 35-40 minutes, or until the filling is bubbly and the biscuits are golden brown. If the biscuits brown too quickly, loosely tent the skillet with foil after 25 minutes.
  9. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving.

Notes

Use ripe but firm peaches for best texture. For frozen peaches, thaw and drain first, then reduce sugar by 1 tablespoon. Keep butter and buttermilk cold for flaky biscuits. Don’t overmix the biscuit dough. Let cobbler rest before serving to allow filling to thicken.

Nutrition

Keywords: peach cobbler, old-fashioned cobbler, buttermilk biscuit topping, summer dessert, peach dessert, cast iron skillet cobbler

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