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Best Homemade Southern Peach Cobbler with Buttermilk Biscuits

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This Southern peach cobbler features a thick, jammy peach filling topped with tender, craggy buttermilk biscuits. It’s an easy, foolproof dessert that’s perfect for any occasion, from a weeknight treat to a summer barbecue.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, no need to thaw)
  • 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
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2/3 cup cold buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish or cast iron skillet on a baking sheet to catch any potential overflow during baking.
  2. In a large saucepan or Dutch oven, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently until the peaches are well coated. Let the mixture sit for about 5 minutes to help the peaches release their juices.
  3. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture comes to a simmer and thickens, about 5-7 minutes. Remove from heat and stir in the butter pieces until melted. Pour the hot peach filling into your prepared baking dish.
  4. In a large mixing bowl, whisk together the flour, 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.
  5. In a small bowl or measuring cup, whisk together the cold buttermilk and vanilla extract. Pour the buttermilk mixture into the flour mixture and stir with a rubber spatula just until combined. The dough will be sticky and shaggy.
  6. Using a spoon or cookie scoop, drop spoonfuls of the biscuit dough evenly over the hot peach filling. You should have about 8-10 biscuits. Do not smooth or spread the dough. Optionally, sprinkle coarse sugar over the tops.
  7. Bake on the middle rack for 35-40 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling up around the edges. If the biscuits are browning too quickly, tent loosely with aluminum foil for the last 10 minutes.
  8. Remove from the oven and place on a cooling rack. Let cool for at least 15-20 minutes before serving. Serve warm, preferably with vanilla ice cream or a drizzle of heavy cream.

Notes

For best results, use cold butter for the biscuits and do not overmix the dough. Pre-cooking the filling on the stovetop prevents a watery cobbler. Let the cobbler rest for 15-20 minutes after baking to allow the filling to set. If using frozen peaches, do not thaw them first. For a dairy-free version, use vegan butter and buttermilk substitute. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuits, peach dessert, summer dessert, easy cobbler, homemade cobbler

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