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Easy Bourbon Peach Cobbler Recipe with Buttermilk Biscuits

Easy Bourbon Peach Cobbler Recipe

Ripe peaches are tossed with bourbon, sugar, lemon, vanilla, and spices, then baked beneath a tender buttermilk drop-biscuit topping. This Southern-style cobbler serves about 8.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 6 cups Sliced ripe peaches
  • 1/4 cup Bourbon
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Granulated sugar
  • 2 tablespoons Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
Biscuit Topping
  • 1 1/2 cups All-purpose flour
  • 1/3 cup Granulated sugar
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 6 tablespoons Cold unsalted butter, cut into small pieces
  • 1/2 cup Cold buttermilk
  • 1-2 tablespoons Extra buttermilk, if needed
  • 1 teaspoon Coarse sugar, optional
For Serving
  • As needed Vanilla ice cream or lightly sweetened whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Butter a 9-inch square or 2-quart baking dish, or use a 9-by-13-inch dish for a thinner cobbler.
  2. Combine the peaches, bourbon, brown sugar, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let the mixture stand for 10 to 15 minutes.
  3. Transfer the peach mixture to the prepared baking dish and spread it evenly.
  4. Whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or your fingertips until coarse crumbs form.
  5. Stir in the buttermilk just until a soft, slightly lumpy dough forms. Add 1 to 2 tablespoons more buttermilk only if needed, and do not overmix.
  6. Drop spoonfuls of biscuit dough over the peaches, leaving a few small gaps. Sprinkle with coarse sugar if desired.
  7. Bake for 40 to 50 minutes, until the topping is golden brown and peach juices bubble around the edges. Loosely cover with foil if the topping browns too quickly.
  8. Cool for at least 15 minutes before serving so the filling can thicken. Spoon into bowls and serve warm with vanilla ice cream or whipped cream.

Notes

Use ripe, flavorful peaches that are not extremely soft or watery. Frozen peaches may be used after thawing and draining; they may require a few additional minutes in the oven. Keep the butter and buttermilk cold, place the dish on a foil-lined sheet pan, and replace the bourbon with an equal amount of apple juice or peach nectar for a nonalcoholic version.