Skillet Cinnamon Peach Cobbler with Buttermilk Biscuits Tips, FAQ & printable recipe

Tips for success

For the flakiest biscuits, keep the butter and buttermilk as cold as possible. You can even freeze the butter for 15 minutes before cutting it into the flour.

When cutting the butter, work quickly and use a pastry cutter or two knives. The goal is to have pea-sized pieces of butter coated in flour, not fully incorporated. This creates steam pockets that lift the biscuits as they bake.

The peach filling can be made ahead and stored in the refrigerator for up to 2 days. When ready to bake, bring it to room temperature, then proceed with the biscuit topping. If the filling seems too liquidy after sitting, stir in an extra teaspoon of cornstarch before baking. Adjust the baking time if the filling is cold; it may need 5 to 10 extra minutes.

Variations

• Berry Peach Cobbler: Replace 1 cup of the peaches with fresh blueberries or raspberries. Reduce the sugar to 1/3 cup and add an extra teaspoon of lemon juice to balance the tartness. The berries will add a deep purple hue to the filling.
• Spiced Pecan Streusel: Add 1/2 cup chopped pecans and 1/4 teaspoon nutmeg to the biscuit dough. For extra crunch, sprinkle the tops with a mixture of turbinado sugar and cinnamon before baking.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in the biscuits. Add 1/4 teaspoon xanthan gum if the blend does not include it. The biscuits will be slightly more tender, but the filling remains the same.
• Salted Caramel Drizzle: After baking, drizzle the warm cobbler with a homemade salted caramel sauce. To make, melt 1/2 cup sugar with 2 tablespoons butter and 1/4 cup cream, then season with sea salt. This adds a rich, salty-sweet contrast.

Storage and make-ahead

Fridge

Store leftover cobbler in an airtight container in the refrigerator for up to 4 days. The texture will change slightly, but the flavor remains delicious.

Freezer

The baked cobbler can be frozen for up to 3 months. Wrap the cooled skillet tightly in plastic wrap and foil, or transfer to a freezer-safe container.

Reheat

Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (175°C) oven for 10-15 minutes until warm and bubbly.

Store leftover cobbler covered in the refrigerator for up to 4 days. The biscuits will soften slightly as they absorb the peach syrup, which is part of the charm.

To reheat, place individual portions in a microwave-safe dish and heat for 30 to 45 seconds, or reheat in a 350°F (175°C) oven for 10 minutes. The filling will become bubbly again, and the biscuits will crisp up slightly.

The peach filling can be assembled up to 2 days ahead and kept in the refrigerator. The biscuit dough can also be made ahead and refrigerated for up to 1 day; just keep it covered.

When ready to bake, scoop the dough onto the filling and bake as directed. If the dough is very cold, you may need to add 5 minutes to the baking time. The baked cobbler is best served the day it is made, but leftovers are still delicious.

Serving ideas

Serve the cobbler warm, straight from the skillet. Use a large spoon to scoop out a portion that includes both biscuit and peach filling.

A scoop of vanilla ice cream is the classic accompaniment, and the contrast of cold, creamy ice cream with warm, spiced fruit is irresistible. For an extra touch, drizzle with a little caramel sauce or sprinkle with chopped pecans, though the cobbler is delicious on its own.

This cobbler is meant to be shared. Place the skillet in the center of the table and let everyone serve themselves. It pairs well with a cup of coffee or a glass of cold milk. If there are leftovers, they can be reheated for breakfast the next morning—cobbler for breakfast is never a bad idea. The recipe serves 6, but it is easy to double for a crowd.

Frequently asked questions

Recipe card

Skillet Cinnamon Peach Cobbler with Buttermilk Biscuits

Prep 20 minCook 35 minRest 5 minTotal 1 hServes 6

Ingredients

• 5 ripe peaches, peeled and sliced
• 1/2 cup dark brown sugar, packed
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 80 g cold butter, cut into cubes
• 3/4 cup cold buttermilk
• 2 tbsp heavy cream
• 1 tbsp turbinado sugar

Instructions

1. Preheat the oven to 375°F (190°C). Place a 10-inch cast iron skillet over medium heat and add 1 tablespoon butter (or use a nonstick spray) to lightly coat the bottom and sides. In a large bowl, combine the sliced peaches, dark brown sugar, lemon juice, ground cinnamon, and cornstarch. Toss gently until every peach slice is coated. Pour the peach mixture into the prepared skillet and spread into an even layer. Set aside while making the biscuit dough.
2. 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 knives, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead gently 2 or 3 times until it just holds together.
3. Using a large spoon or a 1/3-cup scoop, drop 6 rough mounds of biscuit dough evenly over the peach filling in the skillet. They do not need to be perfect; rustic is fine. The dough will spread slightly as it bakes. Gently press down on the tops just to flatten slightly, but leave the surfaces craggy for texture.
4. Brush the tops of the biscuits with the heavy cream using a pastry brush. Sprinkle the turbinado sugar evenly over the biscuits, covering the tops completely. This will create a crackly, golden crust as they bake.
5. Place the skillet in the preheated oven on the middle rack. Bake for 35 minutes, or until the biscuits are deep golden brown and the peach filling is bubbling thickly around the edges. The filling should be visibly bubbling and slightly thickened, not watery. If the biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
6. Remove the skillet from the oven and place on a cooling rack. Let rest for 5 minutes before serving. This allows the filling to thicken slightly and the biscuits to set. Scoop warm cobbler into bowls, making sure to get some biscuit and plenty of peach filling in each serving. Top with a scoop of vanilla ice cream if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

62 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.