WEEKDAYS 1e|12c|p

Drop Biscuit Peach Cobbler

Carla Hall
Servings: 12
45 to 60 min
Part 1 of 2

Cook up this southern classic just like Carla's Granny! Your guests will eat up every last bite - we promise!

  • Ingredients
  • step-by-step directions
Drop Biscuit Peach Cobbler
  • For the Dough
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar (divided)
  • 1 tablespoon light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons butter (chilled, thinly sliced)
  • 1 1/2 cups buttermilk (chilled)
  • 1 egg (whisked with 1 tablespoon of water)
  • 1 teaspoon cinnamon
For the Peach Filling
  • 2 tablespoons unsalted butter (plus more for greasing dish)
  • 8 ripe but firm yellow peaches (pitted, and cut into 1/2-inch-thick slices)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 lemon (zest & juice)
  • 1 tablespoon almond-flavored liqueur
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup water
To Serve
  • vanilla ice cream
  • whipped cream
  • Preheat oven to 400ºF. Lightly butter a 9"x13" baking dish and a baking sheet.
  • In a large bowl, whisk to combine the flour, baking powder, baking soda, 2 tablespoons of granulated sugar, light brown sugar and salt. Add the chilled butter to the flour mixture and toss to coat the butter. Using your fingertips, work the butter into the flour mixture. Add the chilled buttermilk to the flour mixture and stir to combine.
  • Using two spoons or an ice cream scooper, drop 5 large scoops of the biscuit dough onto a greased baking sheet. Place in the oven to bake until golden brown and crispy, about 15 minutes. Remove from oven and set aside.
  • Meanwhile, make the peach filling. Melt the butter in a large sauté pan over medium-high heat. Once melted, add the peaches, sugars, cinnamon, nutmeg, lemon juice, almond liqueur, cornstarch and salt, tossing until well mixed. Cover and cook, stirring occasionally, until the peaches begin to break down, about 15 minutes. Remove from heat and deglaze pan with water. Stir to combine. Set aside.
  • Place the cooked biscuits on the bottom of the prepared baking dish. Pour the peach mixture on top of the cooked biscuits. Using two spoons or an ice cream scooper, drop the other half of the biscuit dough in 8 equal parts over the hot peaches.
  • Brush the top with the egg wash and sprinkle with 1 teaspoon of cinnamon and the remaining tablespoon of sugar.
  • Place in the oven to bake until golden-brown and cooked through, about 25-30 more minutes.
  • Serve with a scoop of vanilla ice cream and/or whipped cream.
  • Tip: if you have very ripe peaches, use less sugar in the filling.
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