This Peach Biscuit Cobbler is the ideal summertime dessert. Cinnamon biscuits and a touch of bourbon in the filling take it over the top!

This site has gone through a lot of identities. If you’ve been around since the beginning (and many of you have, and I love you for it!), you’ve heard me qualify recipes in all sorts of crazy ways.
In this post, I said that mac and cheese wasn’t on brand for me. In this post, I spent ten whole paragraphs venting about my struggles with food guilt, and wrote that eating something with ranch dressing left me with a feeling of self-loathing for days afterward. (Dramatic, but definitely on brand.) Perhaps my favorite weird qualification was when I described the vitamin and mineral content of mushrooms before sharing a portobello pizza recipe.
And, in this post, I summed up the root cause of all this ~food drama~ by detailing my experience with poor body image. I demonized sugar and fat and carbs and every vaguely questionable food group for years.
And, in writing about it in confused and confusing ways, I became the very thing I set out to destroy in the food and wellness world.
Moreover, I’ve felt the need to justify my work here whenever it didn’t fit a certain mold. I’ve posted vegan recipes and felt like I should explain why they’re vegan. I posted a gluten free recipe and felt like I should explain why it was gluten free. I’ve posted recipes with cheese and meat and dairy and explained, explained, explained.

And frankly, I’m sick of explaining. When I first started blogging here, I didn’t know what my brand was. I didn’t know anything about myself or what I wanted to be. Most likely, I’ll never fully figure it out, but I have a better idea now, and here it is, in all its beautiful simplicity:
This blog is a collection of things I like to eat.
That’s it. No more, no less. Sometimes I like to eat things because they’re healthy; sometimes I like to eat things because they feel good. I drink cocktails and I drink tea. I eat energy balls… and I eat cake. And that’s all I’ve ever wanted to do.
So here’s to making peace with food. Here’s to mental and emotional growth, and to sharing desserts with friends without guilt or shame. Here’s to eating without explaining.
Now, after all that, I’m going to share a dessert recipe. It has butter and flour and sugar in it (and even a shot of bourbon), and it’s delicious. Is that okay with you? It’s okay with me.

I’ve always been partial to fruit desserts, especially in the summertime when sweet, juicy stone fruit is abundant. The only thing better than a peach with juice that drips down your arms is a peach jammed in a cobbler.
This cobbler uses classic biscuits that you punch out with a cookie cutter, but have no fear! You don’t even need to roll them out. Just pat ’em into a rectangle, fold ’em over themselves a couple times, and you’re good to go. They’re the most low-maintenance biscuits ever. (Bonus points if you double the biscuit dough and bake off some extras just to schmear with butter.)
So, friends, cheers to food freedom. May you love yourself enough to eat what you damn well please without justifying it to anyone. *dives headfirst into a big bowla cobbler*

IF YOU MAKE THIS PEACH BISCUIT COBBLER, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!
PrintPeach Biscuit Cobbler

This Peach Biscuit Cobbler is the ideal summertime dessert. Cinnamon biscuits and a touch of bourbon in the filling take it over the top!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Dessert
Ingredients
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar, (plus more for sprinkling)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter
- 3/4 cup cold buttermilk, (divided)
For the peach filling:
- 2 pounds (about 5 large) ripe peaches, (cubed)
- 1/4 cup brown sugar
- 2 tablespoons bourbon ((optional))
- 1 tablespoon fresh lemon juice, (from ½ large lemon)
- 2 tablespoons cornstarch
- Pinch kosher salt
Instructions
- Make the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Using a pastry cutter or a fork, cut in the butter until the mixture looks like coarse crumbs with a few pea-sized bits. Stir in 1/2 cup of the buttermilk, mixing just until the dough comes together.
- Roll out the biscuits: Turn the biscuit dough out onto a floured surface and pat it into a 1-inch-thick rectangle with floured hands. Fold the dough in half, then pat it back down into a rectangle again. Repeat this process two more times.
- Cut out the biscuits: Using a floured 1 ½-inch cookie cutter, punch out the biscuits as closely as possible. Transfer the biscuits to a baking sheet as you cut them out. Re-roll your scraps and cut out more biscuits until you have about 15, then stick the baking sheet in the fridge to chill while you prepare your filling.
- Preheat the oven to 400°F.
- Make the filling: Cube your peaches if you haven’t already. In a large bowl (you can use the same one you mixed the dough in), mix the cubed peaches, brown sugar, lemon juice, cornstarch, and bourbon (if using).
- Assemble the cobbler: Transfer the peaches into a 2-quart baking dish. Arrange the biscuits snugly over the filling so they’re touching with a few small gaps. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk, then sprinkle them with raw sugar for a little extra sparkle and crunch.
- Bake!: Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for another 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling. Allow the cobbler to cool for about 10 minutes before digging in! (Best served with a scoop of vanilla ice cream, but I didn’t have to tell you that.)
You had me at cinnamon biscuits, but you really made my heart flutter with that splash of bourbon, girl! Perfect summer dessert.
★★★★★
Peaches and bourbon are truly a match made in summer heaven, imo. Not above skipping the middle man altogether and just eating a peach with a glass of bourbon. Thanks, bb!