I’m just gonna leave this dessert recipe for Biscuit Peach Cobbler right here.
Pretty sure there is nothing better than a peach cobbler.
Buttery homemade biscuits on top of sweet fresh peaches, baked in a cast iron skillet until bubbly and hot….topped with creamy vanilla ice cream.
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One of the best things I’ve ever cooked in a cast iron skillet. Biscuit Peach Cobbler.
First, let me state that there is no “wrong” way to make a peach cobbler.
Whether you prefer a Cup-Cup-Cup Cobbler (you know, a cup of flour, a cup of sugar, a cup of milk), or a cobbler made with pie pastry lattice, they are all good.
Strike that. Great.
The taste of bright and sweet fresh peaches with a slightly salty-savory biscuit topping is a step away from heaven. Buttery and crumbly, a biscuit is happiest sitting on top of peaches.
But the biscuit does not outshine the peach filling. It compliments the juicy peaches. We stirred our fresh sliced peaches (peel on), with sugar, butter, vanilla, a splash of lemon juice and a pinch of ginger.
Add a little cornstarch, and let them simmer. Peach magic.
Be sure to use a well seasoned cast iron skillet that you normally use for baking cornbread. If you do not own a cast iron skillet, you can get one here from Amazon.
You can also find great deals at local thrift stores and flea markets on cast iron cookware.
More delicious recipe ideas you should try:
For Biscuit Peach Cobbler, you can pat out and cut your biscuits if you’d like. Or, do like I did and just plop spoonfuls of biscuit dough on top.
Plop is the culinary term for carefully place the dough wherever you want it.
Bake the peach cobbler until the peaches are bubbly and the biscuits are cooked through and golden brown.
For an extra touch, about half way through baking, brush the biscuit topping of your Biscuit Peach Cobbler with reserved peach juice and sprinkle with sugar.
Look at this! Just look at it! Let the Biscuit Peach Cobbler stand before serving for the peach filling to thicken. If you can wait. Hey, if you decide to go in hot, I’m all for it.
This peach cobbler (as they all are) is best served warm or at room temperature with my personal favorite, vanilla ice cream.
Have you ever tried making peach cobbler with biscuit dough? What did you think? Please share your recipe ideas, we would love to try them in our own kitchen.
How great would this be with fresh blueberries or blackberries, too?
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- 8 fresh peaches, washed, pitted and sliced
- 1/2 cup sugar
- 2 TB butter
- 1/2 TB lemon juice
- 1/2 tsp vanilla
- 1/2 tsp cornstarch
- Pinch of ground ginger
- Pinch of salt
- 1 cup AP flour
- 3/4 cup buttermilk
- 3 TB reserved juices from peach filling
- 2 TB cold butter, cut into cubes
- 1 TB brown sugar
- 1 TB white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
Preheat oven to 400 degrees.
In a 10 inch cast iron skillet, heat 2 TB of butter over medium heat. Add the peaches, sugar, lemon juice, vanilla, ginger, salt. Stir and cook the peaches until bubbly, about 5 minutes.
Stir the cornstarch in a small bowl with a spoon of water. When blended, stir into the peach mixture well. Reduce heat to low and cook and stir for another 5 minutes.
While the peaches are cooking, prepare the biscuit topping.
In a large bowl, stir together the flour, salt, baking powder, baking soda and brown sugar. Using a fork or pastry cutter, cut the butter into the flour mixture until the mixture has a crumbly texture.
Work quickly so the butter does not get soft.
Stir in the buttermilk until the dough forms. Spoon over the peaches in the skillet.
Bake in the oven for 20 minutes. Remove from the oven and brush the biscuit topping with the reserved peach juice and sprinkle with white sugar. Return to the oven and bake for another 15 - 20 minutes until the biscuits are cooked through.
Stand before serving. Serve warm or at room temperature.