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Best Southern Peach Cobbler with Buttermilk Biscuits

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This classic Southern peach cobbler features sweet, spiced peaches topped with tangy, tender buttermilk biscuits. It’s a comforting, crowd-pleasing dessert that tastes like home.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, peeled and sliced (about 6–8 medium peaches)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk, well-shaken
  • 1 tablespoon turbinado or coarse sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13 inch baking dish on a rimmed baking sheet to catch any potential drips.
  2. In a large saucepan over medium heat, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently to combine. Cook for 5-7 minutes, stirring occasionally, until the peaches release their juices and the mixture begins to thicken slightly. Remove from the heat and stir in the 2 tablespoons of butter until melted. Pour the filling into your prepared baking dish and spread it into an even layer.
  3. In a large mixing bowl, whisk together the flour, ½ cup granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Do not overwork it.
  4. Make a well in the center of the flour mixture. Pour in the buttermilk and stir with a wooden spoon or rubber spatula just until the dough comes together. It will be sticky and a bit shaggy. Do not overmix.
  5. Using a large spoon or a cookie scoop, drop spoonfuls of the biscuit dough over the hot peach filling. You should have about 8-10 dollops.
  6. Sprinkle the top of the biscuit dough with the turbinado or coarse sugar. Place the baking dish on the prepared baking sheet and bake for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly and thick. If the biscuits are browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes of baking.
  7. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving. It’s best served warm.

Notes

Cold butter is essential for flaky biscuits. Do not thaw frozen peaches before using. Handle biscuit dough as little as possible to avoid toughness. Let cobbler cool for 15-20 minutes before serving to allow filling to set.

Nutrition

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

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