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Best Southern Peach Cobbler with Buttermilk Biscuits

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This Southern peach cobbler features a jammy, sweet peach filling topped with tender, tangy buttermilk biscuits. It’s an easy, crowd-pleasing dessert that’s perfect for any gathering.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, no need to thaw)
  • ¾ cup granulated sugar (adjust based on sweetness of your peaches)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • Pinch of salt
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 ½ cups all-purpose flour (White Lily recommended for Southern texture)
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk, well-shaken (full-fat preferred)
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (or coarse sanding sugar, optional)
  • Vanilla ice cream or whipped cream, for serving (optional but recommended)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the peach filling: In a large mixing bowl, combine the sliced peaches, ¾ cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated. Let the mixture sit for about 10 minutes to allow the peaches to release their juices. Stir in 1 teaspoon vanilla extract.
  3. Pour the filling into the prepared baking dish and spread into an even layer. Dot the top with the small pieces of unsalted butter.
  4. Make the biscuit topping: In a medium mixing bowl, whisk together the flour, ½ cup granulated sugar, baking powder, baking soda, and salt. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Make a well in the center of the flour mixture. Pour in the buttermilk and 1 teaspoon vanilla extract. Stir with a wooden spoon or rubber spatula just until combined. The dough will be sticky and shaggy.
  6. Drop rounded spoonfuls of the biscuit dough over the peach filling, leaving some space between them. You should have about 12 to 15 biscuits.
  7. If using, sprinkle the turbinado sugar over the biscuit tops.
  8. Place the dish on a baking sheet to catch any overflow. Bake for 40 to 45 minutes, until the filling is bubbly and thickened, and the biscuits are golden brown. A toothpick inserted into a biscuit should come out clean.
  9. Cool for at least 15 minutes to allow the filling to set.
  10. Serve warm, topped with vanilla ice cream or whipped cream if desired.

Notes

Keep the butter cold for tender biscuits. Do not overmix the biscuit dough. Let the peaches macerate for 10 minutes to draw out juices. Use room temperature buttermilk. Bake on a sheet pan to catch overflow. Adjust sugar based on peach sweetness. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute butter with cold coconut oil or vegan butter and use dairy-free milk mixed with 1 teaspoon lemon juice.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, southern dessert, peach dessert, easy cobbler

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