Southern Peach Cobbler with Buttermilk Biscuit Topping

Ingredients

• 6 cups sliced ripe peaches

  Substitute:

  Frozen peaches — Thaw and drain the peaches thoroughly before using so excess liquid does not make the filling watery.

• 1/2 cup granulated sugar
• 2 tablespoons light brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

  Substitute:

  Pumpkin pie spice — Use slightly less because pumpkin pie spice contains several additional warm spices.

• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small cubes

  Substitute:

  Salted butter — Reduce the kosher salt in the biscuit topping slightly to compensate.

• 2/3 cup cold buttermilk

  Substitute:

  Milk mixed with fresh lemon juice — For 2/3 cup substitute, combine 2/3 cup milk with 2 teaspoons lemon juice and let it stand for about 5 minutes before using.

• 1 tablespoon coarse or granulated sugar for topping
• Vanilla ice cream or lightly whipped cream, optional for serving

Recipe Notes

Use peaches that are ripe and flavorful but still firm enough to hold their shape when sliced. Frozen peaches can be used, but thaw and drain them thoroughly before measuring so excess liquid does not thin the filling. The peach filling should visibly bubble during baking. This ensures the cornstarch becomes hot enough to properly thicken the fruit juices. Keep both the butter and buttermilk cold while preparing the biscuit topping. Cold ingredients help produce a lighter and more tender biscuit. Avoid overmixing the biscuit dough, which can make the topping dense. Do not skip the resting time after baking. The filling continues thickening as the cobbler cools. Refrigerate covered leftovers for up to 4 days. Reheat individual servings in the microwave or warm the baking dish in a 325°F oven until heated through. The cobbler is best on the day it is baked, but the peach filling can be prepared several hours ahead and refrigerated before assembling.