Name: Peach Buttermilk Cobbler
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 ripe peaches, pitted and cut into 1/2-inch wedges, about 2 1/2 lb total; 1/3–1/2 cup granulated sugar, use the larger amount if the peaches are not very sweet; 1 tbsp cornstarch; 1/2 lemon, juiced, about 1 tablespoon; 1/2 tsp ground cinnamon; 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar, divided; 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine salt; 6 tbsp cold unsalted butter, cut into small cubes; 3/4 cup cold buttermilk; vanilla ice cream (optional)

Steps

Heat the oven to 400°F. Toss the peaches, sugar, cornstarch, lemon juice and cinnamon in a 2-quart baking dish.
Bake the fruit alone until it is hot and starting to release juice, about 10 minutes. Starting with hot fruit keeps the underside of the biscuits from turning doughy.
Meanwhile, whisk the flour, 3 tablespoons of the sugar, the baking powder, baking soda and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingertips until the largest pieces are the size of peas.
Pour in the buttermilk and stir with a fork just until a shaggy, sticky dough forms; do not overmix.
Drop the dough in 8 rough mounds over the hot peaches, leaving gaps for steam, and sprinkle with the remaining 1 tablespoon sugar.
Bake until the biscuits are deep golden, a toothpick in the center of a biscuit comes out clean and the filling bubbles thickly at the edges, 25 to 30 minutes.
Cool for at least 15 minutes before serving warm, with vanilla ice cream if you like.

Ingredients

Peach Buttermilk Cobbler

Ingredients

For the fruit

For the biscuit topping

To serve

Steps

Estimated nutrition per serving

Recipe notes from home cooks

Reviews from home cooks