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Easy Bourbon Peach Cobbler with Buttermilk Biscuits

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This bourbon peach cobbler features a sweet, bourbon-infused peach filling topped with fluffy, golden buttermilk biscuits. It’s a rustic yet sophisticated dessert perfect for summer entertaining or a cozy weeknight treat.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; frozen peaches work too, just thaw and drain first)
  • 1/2 cup granulated sugar (adjust based on how sweet your peaches are)
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons bourbon (I prefer Maker’s Mark or Buffalo Trace for their smoothness, but any decent bourbon works)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces (dot on top before baking)
  • 2 cups all-purpose flour (spooned and leveled, not scooped)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes (freeze for 10 minutes before using)
  • 3/4 cup cold buttermilk (shake it well before measuring)
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (for sprinkling on top)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet inside while it preheats.
  2. Prepare the peaches: If using fresh peaches, bring a pot of water to a boil. Score an X on the bottom of each peach, drop them in for 30 seconds, then transfer to an ice bath. The skins will slip right off. Slice them into 1/2-inch thick wedges. If using frozen peaches, make sure they’re fully thawed and drained.
  3. Make the filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, bourbon, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently until everything is evenly coated. Let it sit for 10 minutes while you make the biscuit dough.
  4. Make the biscuit dough: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Do not overwork it.
  5. Add the buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk and vanilla. Stir gently with a fork just until the dough comes together. It will be shaggy and slightly sticky. Do not overmix.
  6. Assemble the cobbler: Carefully remove the hot skillet from the oven. Pour the peach mixture into the skillet—it should sizzle slightly. Dot the top with the small pieces of butter.
  7. Add the biscuit topping: Drop spoonfuls of biscuit dough over the peach filling. Leave some gaps so the filling can bubble up. Sprinkle the turbinado sugar over the biscuits.
  8. Bake: Place the skillet on a baking sheet to catch any drips. Bake for 35-40 minutes, until the biscuits are golden brown and the filling is bubbling thickly around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Cool and serve: Let the cobbler cool on a wire rack for at least 15 minutes. This allows the filling to set up properly. Serve warm, with a scoop of vanilla ice cream or a drizzle of heavy cream.

Notes

Don’t skip the cooling step—it allows the filling to set properly. Keep all biscuit ingredients cold for flaky layers. Adjust bourbon to taste; for a non-alcoholic version, use 2 teaspoons vanilla extract and 1 tablespoon apple cider vinegar.

Nutrition

Keywords: bourbon peach cobbler, buttermilk biscuits, peach dessert, summer dessert, cast iron skillet cobbler, easy peach cobbler

Find it online: https://zorbmeal.com/easy-bourbon-peach-cobbler-with-buttermilk-biscuits/