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Make the biscuit topping

How to Make Buttermilk Peach Cobbler

Here’s a step-by-step guide to making a traditional buttermilk peach cobbler:
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Ingredients
  

Peach Filling:

  • 6-7 ripe peaches or about 10 cups chopped
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ground ginger optional

Biscuit Topping:

  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 6 tbsp cold unsalted butter
  • ¾ cup buttermilk
  • 1 egg for egg wash
  • 1 tsp cinnamon-sugar mix for sprinkling

Instructions
 

  • Preheat the oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Prepare the peaches:

  • Peel and chop peaches into chunks (chunks retain better texture than slices).
  • In a bowl, mix peaches with brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, ginger, and a pinch of salt. Spread the mixture evenly into the prepared baking dish.
  • Pre-bake the peaches: Bake the peach filling for 10 minutes to soften the fruit slightly.

Make the biscuit topping:

  • In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Stir in buttermilk until just combined.
  • Using your hands, form small patties and place them on top of the pre-baked peaches.
  • Add finishing touches: Brush the biscuit topping with an egg wash (whisked egg + 1 tbsp buttermilk) and sprinkle with cinnamon-sugar.
  • Bake: Return the dish to the oven and bake for 40-50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling.
  • Cool and serve: Let the cobbler cool for 10-15 minutes before serving. Pair with vanilla ice cream or whipped cream for the ultimate summer dessert.