I’m so excited to share with you one of my family’s favorite recipes – peach cobbler with biscuits. This classic dessert has been a staple in our household for years, and it’s always a hit with my kids.
The combination of juicy peaches, sweet biscuits, and a crunchy brown sugar topping is absolute perfection. I remember growing up, my grandmother would make this recipe for every family gathering, and it was always the first thing to go.
There’s something about the way the warm biscuits melt into the tender peaches that just feels like home. And the best part?
It’s ridiculously easy to make! Just like my grandma used to do, I love using fresh peaches from our local farmer’s market to add an extra layer of flavor.
Plus, this recipe is perfect for a quick weeknight dessert or a special occasion – it’s sure to impress your guests. I’ve also discovered that using almond milk instead of regular milk gives the cobbler a delicious creamy texture without adding any extra calories.
My kids love helping me mix up the biscuit dough, and they always get so excited when they see the finished product emerging from the oven. It’s truly a treat that never gets old.
Peach Cobbler with Biscuits
4.8 from 1089 votes
This peach cobbler features a sweet, syrupy peach filling topped with fluffy, golden biscuits. The combination of juicy peaches and buttery biscuits makes for a comforting dessert.
6 cups fresh or frozen sliced peaches (about 6-7 peaches)
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
For the Biscuit Topping
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1 teaspoon vanilla extract
1 tablespoon coarse sugar for sprinkling (optional)
👨🍳Directions
1Preheat your oven to 375°F (190°C).
2In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt.
3Stir gently until the peaches are evenly coated and the mixture looks syrupy.
4Pour the peach mixture into a 9×13 inch baking dish, spreading it into an even layer.
5Place the dish in the preheated oven and bake for 10 minutes.
6This helps the peaches start releasing their juices and thicken slightly.
7While the peaches bake, prepare the biscuit topping.
8In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.
9Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
10Pour the cold buttermilk and vanilla extract into the flour-butter mixture.
11Stir with a fork just until a shaggy dough forms.
12Do not overmix; the dough should be slightly sticky.
13If it seems too dry, add an additional tablespoon of buttermilk.
14Remove the baking dish from the oven after 10 minutes.
15Drop spoonfuls of the biscuit dough over the hot peach filling, spacing them evenly.
16There should be about 8 to 10 biscuits.
17Sprinkle the tops with coarse sugar if desired.
18Return the dish to the oven and bake for 20 to 25 minutes, until the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.
19The peach filling should be bubbly around the edges.
20Let the cobbler cool on a wire rack for at least 10 minutes before serving.
21Serve warm, optionally with vanilla ice cream or whipped cream.
For a gluten-free version, use a 1:1 gluten-free baking flour blend. If using frozen peaches, do not thaw them first; add them directly to the bowl and increase the initial baking time by 5 minutes.
Watch Video Of How Peach Cobbler with Biscuits Works
To store leftover peach cobbler, cover the dish tightly with foil or plastic wrap and keep it in the fridge for up to three days. The biscuit topping will soften over time, but it still tastes great. For reheating, I like to warm individual servings in the microwave for about 30 seconds, or you can put the whole dish in a 350 degree oven for 10 to 15 minutes to crisp up the biscuits again.
If you want to freeze it, let the cobbler cool completely, then wrap the dish in a layer of plastic wrap and a layer of foil. It will keep for up to three months. Thaw overnight in the fridge and reheat as usual.
When it comes to serving, this peach cobbler is perfect on its own or with a scoop of vanilla ice cream, whipped cream, or even a drizzle of heavy cream. It works great for family dinners, potlucks, or holiday gatherings because it is easy to transport and always gets eaten up. I often make it for summer barbecues or Thanksgiving when I want something fruity and comforting.
You can also serve it for breakfast the next day with a cup of coffee, and nobody will complain. This recipe is a keeper because it is simple, reliable, and always brings smiles to the table.
❓ Frequently Asked Questions About Peach Cobbler with Biscuits
1. Can I use canned peaches instead of fresh or frozen?
Yes, you can use canned peaches. Drain them well and reduce the sugar in the recipe by about half since canned peaches are packed in syrup. I recommend using peaches in juice rather than heavy syrup for a better texture and less sweetness.
2. What kind of biscuits work best for this recipe?
Refrigerated canned biscuits work great, especially the flaky layers kind. You can also use frozen biscuits that have been thawed, or make your own from scratch using a simple drop biscuit recipe. Just avoid the jumbo sized biscuits because they take longer to bake through.
3. How do I prevent the biscuit topping from getting soggy?
Make sure the peach mixture is bubbling hot when you add the biscuits, and bake the cobbler uncovered. Placing the dish on a baking sheet in the lower third of the oven helps the bottom of the biscuits cook through. If you want extra crispiness, brush the biscuit tops with melted butter before baking.
4. Can I make this peach cobbler ahead of time?
You can assemble the peach mixture and biscuit topping separately a few hours ahead. Keep them in the fridge, then put the biscuits on top and bake just before serving. Leftover cobbler keeps well in the fridge for up to three days. Reheat individual portions in the microwave for 30 seconds or in a 350 degree oven for 10 minutes.
5. What can I serve with peach cobbler?
Vanilla ice cream is the classic choice. Whipped cream or a drizzle of heavy cream also works well. For a richer dessert, try a scoop of cinnamon or caramel ice cream. You can also serve it with a dollop of Greek yogurt for a lighter option.
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