The Best Classic Peach Cobbler with Buttermilk Biscuits - Easy Summer Dessert!

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat; margarine is usually cheaper.

Preheat the oven to 375°F.

Prepare a casserole pan for the peach filling.

Slice 6-7 peaches into thin slices and place them in the casserole pan.

Squeeze lemon juice over the peaches.

Add 1/4 cup sugar, 2 teaspoons cinnamon, 2 tablespoons flour, 2 tablespoons cornstarch, and 1/2 teaspoon sea salt to the peaches and mix well.

Cube 1/4 cup unsalted butter and drop it over the peach mixture.

In a food processor, combine 2 cups flour, 1/4 cup sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1/2 teaspoon sea salt.

Cube 1/2 cup unsalted butter and freeze it for 10-15 minutes, then pulse with the flour mixture until fine crumbles form.

Pour in 1 cup buttermilk and 1 teaspoon vanilla extract, then pulse until a thick biscuit batter forms.

Spoon the biscuit batter over the peach filling and sprinkle sugar on top.

Bake at 375°F for 40-45 minutes, covering with foil after 25 minutes to prevent over-browning.

Let cool for 20-30 minutes before serving with vanilla ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens