For this buttermilk peach cobbler, fresh peaches are sliced, tossed in sugar and lemon juice, and topped with homemade biscuit dough. The cobbler is baked until the filling is bubbly and the topping is golden brown.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
209 Calories
Recipe Instructions
Step 1
Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
Step 2
Preheat the oven to 400 degrees F (200 degrees C).
Step 3
Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off skins.
Step 4
Cut peaches into wedges, and place in either a deep 10-inch pie plate or a 2-inch-deep 2-quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover dish with foil.
Step 5
Bake in the preheated oven 15 minutes, or until peaches are hot and bubbly.
Step 6
Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together.
Step 7
Remove hot peaches from oven, uncover, and drop heaping tablespoons of dough over peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
