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
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
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.)