Skillet Cinnamon Peach Cobbler with Flaky Buttermilk Biscuits Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C). Grease a 10-inch cast iron skillet with softened butter.

Peel and slice the peaches, and measure out all ingredients. Cut the cold butter into cubes and keep it in the refrigerator until ready to use.

Have the buttermilk cold as well. Prepare a pastry cutter or two forks for cutting the butter into the flour. Set out a pastry brush and the heavy cream and turbinado sugar for the topping.

Instructions

Filling and Dough

1. 1Prepare the Peach Filling
   Heat the oven to 375°F (190°C). Grease a 10-inch cast iron skillet with the softened butter, coating the bottom and sides. In the skillet, combine the sliced peaches, dark brown sugar, lemon juice, ground cinnamon, and cornstarch. Toss gently with a spatula until the peaches are evenly coated and the sugar begins to dissolve.
   Look for The peaches look glossy and the sugar mixture turns syrupy as it sits.
   Tip Use ripe but firm peaches so they hold their shape during baking.
2. 2Make the Biscuit Dough
   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.
   Look for The dough is shaggy and holds together when pressed, with visible butter flecks.
   Tip Keep the butter and buttermilk very cold for flaky biscuits.

The peach mixture is glossy and fragrant with cinnamon and brown sugar. The biscuit dough is shaggy but holds together when squeezed, with visible small butter pieces. The skillet is well greased and the peaches are evenly coated.

Assemble and Bake

3. 3Drop the Biscuits Over the Peaches
   Using a spoon or cookie scoop, drop 6 equal mounds of biscuit dough over the peach mixture, spacing them evenly. The dough will spread as it bakes, so leave some gaps for the filling to bubble through. Brush the tops of the biscuits with the heavy cream, then sprinkle with the turbinado sugar.
   Look for The biscuits are coated with cream and sugar, ready for the oven.
   Tip For a more rustic look, drop the dough in irregular spoonfuls.
4. 4Bake the Cobbler
   Place the skillet in the preheated oven and bake for 35 minutes, until the biscuits are deep golden brown and a toothpick inserted into the center comes out clean. The peach filling should be bubbling thickly around the edges and in the gaps between biscuits. If the biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
   Look for The kitchen smells of cinnamon and caramelized peaches, and the filling bubbles visibly.
   Tip Bake on a rimmed baking sheet to catch any overflowing juices.

The biscuits are brushed with cream and sprinkled with turbinado sugar. As it bakes, the kitchen fills with the aroma of caramelizing peaches and butter. The filling bubbles thickly around the biscuits, and the tops turn deep golden brown.

Rest and Serve

5. 5Rest and Serve
   Remove the skillet from the oven and let it rest on a wire rack for 5 to 10 minutes. This allows the filling to thicken slightly and the biscuits to set. Scoop the warm cobbler into bowls, making sure to get a biscuit and plenty of peach filling in each serving. Top with a scoop of vanilla ice cream and serve immediately.
   Look for The cobbler is steaming, with golden biscuits and thick, glossy peach sauce.
   Tip The ice cream will melt into the warm filling—serve right away for the best contrast.

The cobbler has rested for 5 to 10 minutes. The filling has thickened to a glossy syrup, and the biscuits are firm to the touch. Scooping reveals tender peaches and flaky biscuit layers. Serve warm with vanilla ice cream.

Common mistakes

Overmixing the biscuit dough can make the biscuits tough. Stir just until the flour is moistened; a few lumps are fine. Using warm butter or buttermilk will prevent flakiness, so keep them cold.

If the biscuits brown too quickly, tent with foil. Also, don’t skip the cornstarch—it thickens the peach juices so the filling isn’t runny. Finally, let the cobbler rest before serving to avoid burning your mouth and to let the sauce thicken.

How to tell it’s done

The cobbler is done when the biscuits are deep golden brown on top and a toothpick inserted into the center of a biscuit comes out clean. The peach filling should be bubbling thickly around the edges and in the spaces between biscuits.

The juices will have reduced and become syrupy, not watery. Let it rest for 5 to 10 minutes before serving to allow the filling to set slightly.