The Best Classic Peach Cobbler with Buttermilk Biscuits

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) and get a large casserole dish ready.
2. Slice the peaches in half, then cut each half into thin slices about ¼ inch (6 mm) thick, and put them in the dish.
3. Add the lemon juice and vanilla, then the sugar, cinnamon, flour, cornstarch and salt. Toss with a spatula until the peaches are evenly coated with no dry flour patches.
4. Cut the ¼ cup of butter into small cubes and scatter them over the peaches.
5. Chill the ½ cup of butter in the freezer for a few minutes until ice cold, then cut it into small cubes.
6. Put the flour, sugar, baking soda, baking powder and salt into a food processor and add the cold butter. Pulse for 30 seconds to a minute until crumbly. (No food processor: cut the butter into the dry ingredients with a pastry cutter or two forks.)
7. Add the buttermilk and vanilla and pulse for 30 seconds to a minute until a thick batter forms.
8. Drop large spoonfuls of the batter over the peaches, spaced evenly across the dish.
9. Bake at 375°F (190°C) for 40 to 45 minutes, covering with foil after 25 minutes, until the biscuits are golden brown and the filling is cooked.
10. Let the cobbler cool on a wire rack for 30 minutes so the filling thickens before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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