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Fresh Peach Biscuit Cobbler
Melissa Hart

Fresh Peach Biscuit Cobbler

Fresh peaches are the right choice when they smell fragrant and give slightly at the stem. A little cornstarch catches their juice without turning it gummy, while cold buttermilk biscuits bake into craggy golden islands. Let the pan rest long enough for the bubbling filling to settle before serving.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups peeled 1/2-inch fresh peach slices
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup cold buttermilk
  • 1 tbsp coarse sugar

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Toss the peaches with 3/4 cup sugar, cornstarch, lemon juice, cinnamon and 1/4 teaspoon salt in the dish; bake for 12 minutes while making the topping.
  3. Whisk the flour, 1/4 cup sugar, baking powder and 1/2 teaspoon salt, then cut in the cold butter until pea-size pieces remain.
  4. Stir in the buttermilk just until a shaggy dough forms.
  5. Drop eight rough portions of dough over the hot fruit, leaving gaps for steam, and sprinkle with coarse sugar.
  6. Bake for 30 to 35 minutes until the biscuits are browned, their centers are cooked and peach filling bubbles through the gaps; rest 25 minutes.