Peach Cobbler with Buttermilk Biscuit Topping and Cinnamon

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You might have seen my classic recipe for peach cobbler already. That peach cobbler is exactly what my mom used to make for family dinners and I love it for its nostalgic taste. Instead of covering the fruit with batter, I do the opposite. I put the batter on the bottom, place the fruit in the middle, and let the batter rise in the oven so that it covers up the peaches. The results taste delicious with a unique twist on the classic cobbler recipe.

A person who has read the recipe suggested making the same peach cobbler but with a buttermilk biscuit layer on top. I thought it was a wonderful idea and immediately decided to try it out since I also have a great recipe for buttermilk biscuits. Curious about the results? Read on to find out how it turned out!

I added cinnamon on top which elevated the taste to another level of deliciousness. If you’re a fan of cinnamon like me, I highly recommend you try it out.

I love planning my meals in such a way that I can use the same ingredients twice. For example, I cook rice for dinner on Tuesday, but I make a larger than usual batch. I then put the leftover rice in the fridge and make fried rice the next day. Less effort, more meals! These buttermilk biscuits are exactly the same. I needed to bake some for dinner anyway so I simply did twice as many at once. We ate half of it on one day and the other half was used to make this variation of a peach cobbler.

This cobbler had great timing, too! Peaches are in season right now so you can get them for very cheap. I like to buy a lot of peaches at once so that I can can them and enjoy them later when they’re hard to come by at the grocery store.

Items needed:

  • measuring cups
  • large bowl
  • pastry blender
  • wooden spoon
  • kitchen towel
  • large baking dish
  • cooling rack


peach filling:

4 cups of peaches

1 cup of whole cane sugar

1 T. of lemon juice

1/2 cup of water

1 t. of vanilla extract

1 t. of cinnamon

buttermilk biscuit topping:

2 1/2 cups of freshly ground flour (how to make sprouted flour)

6 T. of butter (around ¾ of a stick) (how to make butter)

1 cup of buttermilk (how to make buttermilk)

1/4 cup of whole cane sugar

2 t. of baking powder

1 t. of sea salt

1/2 t. of baking soda

1 t. of cinnamon

1 t. of vanilla extract

Biscuit dough:

  1. Combine flour and butter in a large bowl. The butter should be cut into small cubes. The easiest way to do it is to use a pastry blender but you can also you forks or fingers.
  2. Once done, pour in the buttermilk and stir everything with a wooden spoon until combined.
  3. Let the mixture sit in a warm place for 12-24 hours. Cover the bowl with a breathable dish towel. If you don’t have a warm space in your house, you can also use the over set to a low temperature (around 80 degrees).
  4. After the necessary time has passed, add the whole cane sugar, baking soda, baking powder, salt, cinnamon, and vanilla extract to the mix. Stir all the ingredients until combined.

Peach filling:

  1. Blanch the peaches in boiling water and rinse with cool water to make them easy to peel. Remove the pit and slice into smaller pieces.
  2. Turn the stove to medium high heat. Simmer the peaches with whole cane sugar, water, lemon juice, vanilla, and cinnamon for about 8 minutes.

How to make buttermilk peach cobbler:

  1. Preheat the oven to 350 degrees.
  2. Cover your baking dish with butter to make sure the cobbler doesn’t stick to its surface.
  3. Pour the peach filling on the bottom in a nice even layer.
  4. Now carefully put the biscuit dough on top of the fruit layer, covering all of it.
  5. Bake the cobbler for around 35-40 minutes. You will know the cobbler is done when you can see the peach filling bubbling and the biscuit dough will start to become brown on the surface.

Enjoy your buttermilk peach cobbler!


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