Biscuit-Topped Peach Cobbler

Yield: 6 Servings
Prep Time: 1 Hour
Total Time: 2 Hours


For the Peach Filling:

  • 2 pounds (about 8 medium) peaches, pitted and cut into 3/4-inch cubes
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons bourbon (optional)
  • 3/4 teaspoon cornstarch
  • Pinch kosher salt
  • Generous pinch nutmeg

For the Biscuit Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar, divided
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
  • 1/2 cup whole milk
  • Ice cream or whipped cream, for serving


  • For the Peach Filling: Preheat oven to 400°F and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, bourbon, cornstarch, salt, and nutmeg. Pour into an 8″ x 8″ baking dish and set on a rimmed baking sheet. Bake on middle rack for 10 minutes.
  • For the Biscuit Topping: In a large bowl, stir together flour, 1/4 cup sugar, baking powder, and salt. Add butter and quickly toss to coat with flour and mix in food processor until it resembles coarse meal, then transfer to a bowl. Using a fork, stir in milk until mixture just comes together into a slightly sticky dough; avoid over-mixing.
  • Drop spoonfuls of biscuit dough all over peaches, smoothing slightly to avoid any overly thick sections and mostly covering the fruit; leaving a small opening in the center.
  • Return cobbler to oven and cook for 15 minutes. Meanwhile, in a small saucepan, combine remaining 1/4 cup sugar with 2 tablespoons water. Set over medium-high heat and bring to a boil, swirling frequently. Cook until all sugar is dissolved and syrup thickens slightly, about 1 minute. Keep syrup warm. Using a pastry brush, brush a thin layer of syrup all over biscuit topping; discard any remaining syrup.
  • Return cobbler to oven and bake until browned on top and biscuit is fully cooked through (a toothpick should come out clean when inserted into biscuit near the center of the baking dish), about 25 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side.