Celebrate stone fruit season with a quick-fix recipe for Peach Cobbler with Buttermilk Biscuits studded with fresh thyme. Bonus: This recipe works great with fresh or frozen peaches!
It’s hard to imagine a more summer-friendly dessert than a piping-hot cast-iron skillet loaded with the season’s ripest peaches and topped off with pillowy buttermilk biscuits that feature a surprise inside. (Hint: It’s fresh thyme!)
Look at me going for that top spoon like I’m going to share this beauty of a confection with anyone else. Hah! If raspberries and chocolate are my biggest weakness, peaches and buttermilk biscuits come a very, very close second.
Mastering a peach cobbler that’s worthy of a local bakery or restaurant dessert menu requires a few important steps that are a touch time-consuming but 100 percent worth the effort.
First and foremost, peel those peaches! Removing the skins allows the juicy fruit to break down ever so slightly while baking. The result is a melt-in-your-mouth fruit filling that’s naturally sweet and smooth in texture.
If buttermilk biscuits are your fruit topping of choice, you have come to the right place! But these aren’t your average biscuits…
You know I take my biscuits very seriously around here, with my cheddar-chive variation winning top marks with many taste testers around the globe.
This variety leans toward the sweet side, but it’s important to note, not too sweet.
With such a sweet fruit filling, the topping can’t push us into cloyingly sweet territory, which is why fresh thyme is the perfect addition to help reign in this dessert and make way for the most essential topping: scoop after scoop of vanilla bean ice cream!
Ingredients
- 8 cups peeled and sliced peaches (See Kelly's Note)
- 2 Tablespoons cornstarch
- 1 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 Tablespoons unsalted butter, cubed, plus more for greasing baking dish
- 1 cup buttermilk, plus more for toping
- 1 Tablespoon fresh thyme leaves
- Sanding sugar, for topping (optional)
Instructions
- Preheat the oven to 400°F. Grease a 13×9" baking dish or 10" skillet with butter.
- In a large bowl, stir together the peaches, cornstarch and vanilla. Pour the peaches, including any juices, into the prepared baking dish.
- In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until the texture resembles wet sand.
- Stir in the buttermilk and thyme, mixing just until combined.
- Using two spoons, drop eight mounds of the cobbler dough atop the peaches, spacing them roughly 1 inch apart. Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar (optional).
- Bake the cobbler until the filling is bubbling and the biscuits are golden brown and puffed, 30 to 35 minutes.
- Remove the cobbler from the oven and let it cool slightly before serving.
Kelly's Note:
- Fresh or frozen peaches will work in this recipe. If you opt for frozen peaches, thaw and drain them before proceeding with the recipe as directed.
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Can this recipe be made on the campfire?
Hi Flo! I’m not sure how the biscuit topping would cook with heat only on the bottom of the skillet so I’m not sure!
Should the butter be cold or softened?
Cold :)
This is absolutely delish and so easy to whip up!
I’m so thrilled you enjoyed the recipe, Nancy!