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Classic Homemade Southern Fresh Peach Cobbler Recipe Easy Buttermilk Biscuit Topping

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A classic Southern peach cobbler featuring juicy fresh peaches and a fluffy buttermilk biscuit topping that balances sweetness and texture perfectly.

Ingredients

Scale
  • 6–7 medium fresh peaches, peeled and sliced (about 4 cups)
  • 3/4 cup granulated sugar (for peach filling)
  • 2 tablespoons granulated sugar (for sprinkling on top)
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • Pinch of salt (for peach filling)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (for biscuit topping)
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 cup buttermilk, cold
  • 1 teaspoon vanilla extract (optional)
  • Pinch of nutmeg (optional)
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, toss 4 cups of sliced fresh peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1 teaspoon cinnamon, and a pinch of salt. Mix gently and let macerate for 10-15 minutes.
  3. Transfer the peach mixture to a 9×13-inch oven-safe baking dish, spreading evenly.
  4. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and a pinch of nutmeg if using.
  5. Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits of butter.
  6. Add 1 cup cold buttermilk and 1 teaspoon vanilla extract to the flour-butter mixture. Stir gently until just combined; do not overmix.
  7. Drop spoonfuls of biscuit dough evenly over the peach filling, leaving small gaps.
  8. Sprinkle 2 tablespoons granulated sugar or turbinado sugar over the biscuit topping.
  9. Bake for 35-40 minutes until the biscuit topping is golden brown and a toothpick inserted comes out clean, and the peach filling is bubbly.
  10. Let the cobbler cool for 10-15 minutes before serving.

Notes

Keep butter cold to ensure flaky biscuit topping. Let peach filling macerate to release juices. Leave gaps between biscuit dollops to prevent sogginess. Tent with foil if topping browns too quickly. Use ripe but firm peaches for best texture. For gluten-free, substitute flour with almond or oat flour. For dairy-free, use plant milk with vinegar as buttermilk substitute.

Nutrition

Keywords: peach cobbler, southern dessert, buttermilk biscuit topping, fresh peaches, easy peach cobbler, homemade cobbler

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