Butter Biscuit Peach Cobbler Recipe

Peaches: Fresh, ripe peaches are the star of this cobbler, providing natural sweetness and juiciness.

Granulated sugar: Adds sweetness to the peach filling and helps create a caramelized topping.

Cinnamon: Adds warmth and spice to the peach mixture, enhancing the overall flavor.

Lemon juice: Balances the sweetness of the peaches and adds a hint of tartness.

All-purpose flour: Forms the base of the biscuit dough, providing structure and texture.

Baking powder: Helps the biscuit dough rise, creating a light and fluffy topping.

Salt: Enhances the flavors of both the peach filling and the biscuit topping.

Unsalted butter: Adds richness and flakiness to the biscuit topping.

Buttermilk: Adds moisture and a slight tang to the biscuit dough, resulting in a tender texture.

When preparing the peaches for this cobbler, make sure they are ripe but still firm. Overripe peaches can become too mushy during baking, while underripe ones may not soften enough. To easily peel the peaches, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a great alternative.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements peaches well.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tanginess and consistency.

• Allow the peach cobbler to cool completely at room temperature before storing. This helps to prevent condensation, which can make the biscuit topping soggy.
• Transfer the cobbler to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. This will keep the cobbler fresh and prevent it from absorbing any unwanted odors from the refrigerator.
• Store the cobbler in the refrigerator for up to 4 days. The peaches will remain juicy, and the biscuit topping will stay relatively crisp.
• For longer storage, consider freezing the cobbler. Wrap the entire baking dish in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Alternatively, portion the cobbler into individual servings and place them in airtight freezer-safe containers. This makes it easy to thaw and reheat single servings as needed.
• When ready to enjoy, thaw the cobbler in the refrigerator overnight. This gradual thawing process helps maintain the texture of both the peaches and the biscuit topping.
• Reheat the cobbler in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Cover with foil if the topping begins to brown too quickly.
• For a quicker option, microwave individual servings on medium power for 1-2 minutes, checking frequently to avoid overheating. This method is convenient but may result in a slightly softer biscuit topping.
• Serve the reheated cobbler with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover butter biscuit peach cobbler in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the biscuits from drying out.
  4. Heat for about 20-25 minutes or until the peaches are bubbly and the biscuits are warmed through.
  5. Remove the foil for the last 5 minutes if you want the top to be slightly crispy.

• Microwave Method:

  1. Place a portion of the cobbler in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Place the cobbler in a non-stick skillet over low heat.
  2. Cover the skillet with a lid to trap the heat and moisture.
  3. Heat for about 10-15 minutes, stirring occasionally to prevent sticking and ensure even heating.
  4. Check to make sure the peaches are heated through and the biscuits are warm.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cobbler in an air fryer-safe dish.
  3. Cover the dish with foil to keep the biscuits from getting too crispy.
  4. Heat for 10-15 minutes, checking halfway through to ensure even heating.
  5. Remove the foil for the last 3-5 minutes if you prefer a crispier top.

• Oven: Preheat to 375°F (190°C) to bake the cobbler until golden brown and bubbly.

• Mixing bowl: Use one to combine peaches, sugar, cinnamon, and lemon juice, and another to mix flour, baking powder, and salt.

• Baking dish: Pour the peach mixture into this dish for baking.

• Measuring cups: Measure out the peaches, sugar, flour, and buttermilk accurately.

• Measuring spoons: Measure the cinnamon, lemon juice, baking powder, and salt precisely.

• Knife: Slice the peaches into uniform pieces.

• Cutting board: Provide a safe surface for slicing the peaches.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Spoon: Drop spoonfuls of the biscuit dough over the peach mixture.

• Cooling rack: Allow the cobbler to cool slightly before serving.

Prepare the filling: Combine peaches, sugar, cinnamon, and lemon juice in advance and store in the fridge.

Use a food processor: Quickly cut in the cold butter with a food processor instead of doing it by hand.

Pre-measure ingredients: Measure out flour, baking powder, salt, and buttermilk before starting.

Line the baking dish: Use parchment paper to line the baking dish for easier cleanup.

Batch preparation: Double the biscuit dough recipe and freeze half for future use.