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Classic Southern Peach Cobbler: Easy Buttermilk Recipe

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This classic Southern peach cobbler features a jammy peach filling topped with tender, flaky buttermilk biscuits. It’s a simple, rustic dessert that’s perfect for summer and always a crowd-pleaser.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 9×13-inch baking dish or 10-inch cast iron skillet on a baking sheet to catch drips.
  2. In a large bowl, gently toss together the sliced peaches, ¾ cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Let sit for about 10 minutes.
  3. In another bowl, whisk together the flour, ½ cup granulated sugar, baking powder, baking soda, and salt. Add the cold butter cubes and cut into the flour using a pastry cutter or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently just until the dough comes together; it will be sticky and shaggy. Do not overmix.
  5. Pour the peach mixture into the prepared baking dish or skillet, spreading into an even layer. Drop spoonfuls of the biscuit dough over the top, leaving some peaches exposed. Sprinkle with turbinado sugar if using.
  6. Bake for 40-45 minutes, until the biscuit topping is golden brown and the peach filling is bubbly and thickened. If the biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving. Serve warm, preferably with vanilla ice cream or a drizzle of heavy cream.

Notes

Peel peaches by scoring an X on the bottom, blanching in boiling water for 30 seconds, then plunging into ice water. Keep butter and buttermilk cold for flaky biscuits. Mix biscuit dough with a light hand to avoid toughness. Let cobbler rest before serving for cleaner slices. For a quick buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to ¾ cup regular milk and let sit for 5 minutes.

Nutrition

Keywords: peach cobbler, Southern peach cobbler, buttermilk biscuit cobbler, easy peach cobbler, summer dessert, peach dessert, Southern dessert

Find it online: https://merrymorsel.com/classic-southern-peach-cobbler-easy-buttermilk-recipe/