Buttery, flaky, and wonderfully peachy, this Southern Peach Cobbler is made with fresh peaches and a touch of warm spices, topped with homemade buttermilk drop biscuits, and baked in the oven until golden brown. Use a skillet or baking dish and grab some ripe peaches to make this Southern summer staple.
Sweet, syrupy peaches. Golden biscuits. Two bowls. No fuss.
This Southern Peach Cobbler is what happens when fresh fruit and warm butterry biscuits get together. The drop biscuit topping comes together in minutes, no rolling, no cutting, not even a mixer. Just a spoon and a bowl. It bakes up bubbly and golden, with crispy sugar-speckled peaks and a soft, syrup-soaked base.
This is the kind of dessert that makes you savor every bite. The peaches go tender and jammy, tucked under a blanket of warm biscuits that are crisp on the outside, soft and buttery inside. You’ll want a spoon and maybe a second helping.
It’s Southern, through and through, peaches, warm spices, and that homemade biscuit topping that beats anything out of a can. There’s no complicated crust, and no fancy equipment. Just basic ingredients, a quick stir of the bowl, and a skillet or baking dish ready to do the heavy lifting. If you have extra peachesand want something a bit fancier, try a cream peach cheesecake or a simple to make peach upside down cake.
I used fresh peaches here, and I stand by that choice. You can use frozen, just thaw and drain them really well, but if it’s summer and the produce section smells like sunshine? Grab the real deal. That syrupy peach filling thickens as it bakes, thanks to a little cornstarch and time. If you want to get wild, a splash of peach schnapps adds extra flavor, but this cobbler can hold its own without it.
Now let’s talk about those biscuits. These are drop biscuits, so there’s zero stress. No cutting or shaping. You stir the dough, drop spoonfuls on top of the hot peaches, and let the oven do the rest. The edges get crisp, the bottoms soak up just enough juice, and the whole thing bakes into this irresistible mess of sweet and buttery goodness.
Warm or room temp, it’s a win. I like mine with just a drizzle of cream instead of ice cream (trust me, those biscuits love the contrast). But if you’re in the ice cream camp, try some homemade peach ice cream.
What You’ll Need from the Pantry
Here’s what you’ll need to make this recipe. Make sure to check the recipe card for the full list.
- Peaches: Use ripe peaches for the best texture and flavor. Fresh or thawed frozen peaches both work; drain well if using frozen.
- Buttermilk: Cold buttermilk helps the biscuit dough stay tender. If needed, make your own buttermilk at home.
- Demerara Sugar: Sprinkled on top for a crunchy, sweet finish. Turbinado is a good swap.
From Peaches to Perfect Cobbler
Step One: Prep the Peaches
Pro tip: Don’t rush this step. Letting the mixture sit helps draw out the juices and activates the starch, giving you a thicker syrup-like base.
Step Two: Get the Filling in the Oven
Step Three: Mix the Biscuit Dough
Step Four: Add Biscuits and Finish Baking
Pro tip: If the tops brown too fast before the centers cook through, cover loosely with aluminum foil halfway through baking.
This is what I call a no-brainer dessert. It doesn’t take much, just a bowl, a spoon, and some sweet peaches. Southern food doesn’t always have to be slow or sentimental. Sometimes it’s just easy and scrumptious.
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Ingredients
Filling:
- 8 cups peaches peeled and cut into slices
- 1 cup sugar
- 4 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Biscuits:
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup buttermilk cold
- 8 tablespoons butter melted and slightly cooled
- Heavy cream
- Demerara sugar
Instructions
- Preheat oven to 375º.
Filling:
- Add sliced peaches, sugar and cornstarch to a large bowl and let sit for about 15 minutes, stirring occasionally. Place in an iron skillet or baking dish. Bake for 20 minutes. Remove and add the biscuits. Brush the top of the biscuits with cream and sprinkle with demerara sugar. Return to the oven and bake for an additional 20-23 minutes until the biscuits are slightly brown.
Biscuits:
- Whisk the flour, baking powder, sugar, salt and baking soda together in a large bowl. Combine buttermilk and melted butter in a separate bowl, stirring to combine.
- Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until just incorporated, don’t overmix.
- Use a large ice cream scoop to scoop about ¼ cup of dough onto the top of the cooked peaches. You should have about 12 biscuits.
Notes
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- Store in the fridge or freezer.
- For a flavor boost, add a teaspoon of peach schnapps to the peaches before baking.
