An old-fashioned peach biscuit cobbler is a great way to celebrate one of summer’s finest fruits.
Topped with buttery biscuits and whipped cream, this peach biscuit cobbler is heaven on a plate.
Fresh summer peaches simmered in lemon juice, sugar, and vanilla extract with buttery, flaky biscuits and topped with fresh whipped cream? Sign me up, immediately. I’ve been making this cobbler non-stop. It’s the perfect way to use ripe peaches with fluffy, buttery, flaky biscuits for the summer dessert dreams are made of.
I truly cannot overstate just how good this peach cobbler recipe is. It’s not overly complicated, and while you do need to break out a rolling pin for the biscuits, it’s still a recipe worth making and one I’ve even whipped up on a work night.
How to make this peach biscuit cobbler recipe
What you need
- Peaches: You’ll need about 2 pounds of ripe peaches. Though you can make this with any fruit. Try it with pitted cherries, nectarines, apricots, plums, apples, or blueberries. You’ll simmer the peaches with lemon juice, vanilla extract, granulated sugar, and cornstarch.
- Biscuits: The biscuits are made with just all-purpose flour, powdered sugar, granulated sugar, baking powder, salt, butter, and evaporated milk.
How to make it
- Step 1: Place the peaches in a wide pot with lemon juice, vanilla extract, cornstarch, and granulated sugar. Turn the heat to medium. Once it bubbles, reduce the heat to low and simmer for 10 minutes. Pour the mixture into a greased pie dish and refrigerate for 30 to 60 minutes or until the peaches have cooled down completely.
- Step 2: Once the peaches have cooled, make the biscuits. Combine flour, sugars, baking powder, and salt in a bowl. Cut in 8 tablespoons of butter until a coarse meal forms. Add the evaporated milk and mix into a dough ball. Turn the mixture onto a floured surface and use the palm of your hand to flatten it into a disc shape.
- Step 3: Roll out the dough until it reaches ½-inch thickness. From there, use a cookie cutter (I used a 2½-inch wide round cutter) and cut the dough into biscuits. Roll out the excess into another sheet and continue until you’ve used all the dough. It should yield 15 to 16 biscuits.
- Step 4: Arrange the biscuits on top of the peaches. Transfer to the oven for 15 to 20 minutes or until the biscuits are golden brown on top.
- Step 5: Remove from the oven and let stand at room temperature for 15 to 30 minutes before serving.
Serve the peach cobbler with whipped cream or vanilla ice cream and enjoy!
Peach Biscuit Cobbler
An old-fashioned peach biscuit cobbler is a great way to celebrate one of summer's finest fruits.
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Servings: 8
Calories: 287kcal
Ingredients
- 2 pounds fresh peaches (pitted and small-diced; peeled if desired)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice (from 1 small lemon)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (plus more for dusting)
- 2 tablespoons powdered sugar
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons butter (chilled and small-diced)
- 6 tablespoons evaporated milk
- Shortening (for greasing)
Instructions
Prepare the peaches:
- Grease a 10-inch pie dish with shortening. Set aside.
- Place the diced peaches in a wide pot. Add ½ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Turn the heat to medium and stir to combine. Once the liquid in the pot begins to bubble, reduce the heat to low. Simmer for 10 minutes.
- Pour the peaches and all of the juice from the pot into the prepared pie dish and smooth into an even layer. Transfer to the refrigerator for 30 minutes to 1 hour or until the peaches have cooled completely.
Make the biscuits:
- Once the peaches have cooled, start the biscuits. Preheat the oven to 450ºF.
- Gather 1 cup of flour, 2 tablespoons of powdered sugar, 1 tablespoon of granulated sugar, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a large mixing bowl. Mix to combine.
- Add the cubed butter and use a pastry cutter to blend into a coarse meal.
- Add 6 tablespoons evaporated milk and mix with a fork until a loose dough forms. Use your hands to quickly form it into a ball.
- Dust your work surface with flour and turn the dough out onto the floured surface, and use your palm to press it into an oval disc. I like to lightly coat both sides with flour before I roll it out.
- Use a floured rolling pin to roll the dough to ½-inch thickness. Use a round cookie cutter (I used a 2½-inch round cutter) to cut the dough into discs. Roll the excess out into another sheet and cut out the remaining biscuits until no more dough remains. The dough should yield 14 to 16 biscuits, depending on the size of your cookie cutter.
Assemble the cobbler:
- Remove the pie dish from the refrigerator. Arrange the biscuits on top, avoiding overlap if possible, but it’s okay if they overlap a bit.
- Transfer the dish to the preheated oven. Bake for 15 to 20 minutes or until the biscuits are golden brown on top.
- Let the cobbler cool for 15 to 30 minutes before serving.
To serve:
- Divide the cobbler between dessert plates and serve with whipped cream or vanilla ice cream. Enjoy!
Nutrition
Calories: 287kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Sodium: 243mg | Fiber: 2g | Sugar: 27g | Vitamin C: 6mg
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