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Best Homemade Fresh Peach Cobbler with Easy Buttermilk Biscuits

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This peach cobbler features sweet, jammy peaches topped with tender, tangy buttermilk biscuits. It’s a simple, crowd-pleasing summer dessert made with basic ingredients and no special equipment.

Ingredients

Scale
  • 6 medium fresh peaches (about 5 cups sliced)
  • 1/2 cup granulated sugar (for filling)
  • 1 tablespoon granulated sugar (for topping)
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour (for topping)
  • 2 tablespoons all-purpose flour (for filling)
  • 3/4 cup cold buttermilk
  • 6 tablespoons cold unsalted butter, cubed
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 375°F (190°C). Place 2 tablespoons melted butter in a 9×13-inch baking dish and tilt to coat the bottom evenly. Set aside.
  2. Wash, peel (optional), and slice peaches into 1/2-inch thick wedges. You should have about 5 cups.
  3. In a large bowl, combine sliced peaches with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice. Stir gently to coat. Let sit for 10 minutes to release juices.
  4. In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon granulated sugar.
  5. Add 6 tablespoons cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  6. Make a well in the center and pour in 3/4 cup cold buttermilk. Stir with a fork or spatula just until the dough comes together. It will be sticky and shaggy. Do not overmix.
  7. Pour the peach filling (including all juices) into the prepared baking dish. Spread into an even layer.
  8. Drop spoonfuls of biscuit dough over the peaches, making 8 to 10 evenly spaced dollops.
  9. Sprinkle remaining 1 tablespoon granulated sugar over the biscuit tops.
  10. Place dish on a baking sheet to catch drips. Bake at 375°F (190°C) for 40 to 45 minutes, until biscuit topping is golden brown and peach filling is bubbling around the edges.
  11. Remove from oven and let cool on a cooling rack for at least 20 to 30 minutes before serving. Serve warm.

Notes

Let the cobbler rest for 20-30 minutes after baking to allow the filling to set. For best results, keep butter cold and do not overmix the biscuit dough. If biscuits brown too quickly, tent with foil for the last 10 minutes of baking.

Nutrition

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

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