Description
Fresh peaches and buttery biscuits come together in this rustic Skillet Peach Cobbler baked in a cast iron skillet with a crisp sugary topping.
Ingredients
Scale
- 8 medium peaches, peeled, pitted, and sliced
- 1 tablespoon lemon juice
- 1/4 cup wildflower honey
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/4 cup granulated sugar
- 4 tablespoons cold butter, cubed
- 1 1/4 cups chilled buttermilk
- 1/2 cup turbinado sugar
Instructions
- Place sliced peaches in a large bowl and toss with lemon juice.
- Stir in honey and sugar, then let peaches rest for 1 hour.
- Preheat oven to 425 degrees Fahrenheit.
- Whisk flour, baking powder, baking soda, salt, and sugar together.
- Cut cold butter into flour mixture until crumbly.
- Stir in buttermilk until sticky dough forms.
- Turn dough onto floured surface and knead lightly.
- Pat dough into a 1/2-inch thick round and cut biscuits.
- Spray a 10-inch cast iron skillet with cooking spray.
- Stir cornstarch into peach mixture until smooth.
- Pour peaches into skillet and top with biscuits.
- Sprinkle biscuits with turbinado sugar.
- Bake for 35 to 40 minutes until golden brown.
- Cool for 15 minutes before serving warm.
Notes
- Use ripe summer peaches for the sweetest flavor.
- A splash of bourbon adds rich flavor to the filling.
- Cover biscuits loosely with foil if they brown too quickly.
- Serve warm with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 34
- Sodium: 390
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 74
- Fiber: 3
- Protein: 6
- Cholesterol: 24