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Easy Bourbon Peach Cobbler with Fluffy Biscuit Topping

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This Bourbon Peach Cobbler with Fluffy Biscuit Topping is a rustic yet impressive dessert featuring caramelized peaches, warm bourbon, and pillowy buttermilk biscuits. Perfect for summer gatherings or cozy nights, it’s comfort food reimagined with a boozy kick.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; frozen peaches work too, just thaw and drain first)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons bourbon (Buffalo Trace or Maker’s Mark recommended)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • Pinch of salt
  • 2 cups all-purpose flour (spoon and level; King Arthur Flour recommended)
  • ¼ cup granulated sugar (for biscuit topping)
  • 1 tablespoon baking powder (fresh)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup cold buttermilk
  • 1 teaspoon vanilla extract (for biscuit topping)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Place a baking sheet on the lower rack to catch any drips.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel off skins. Slice each peach into ½-inch thick wedges (about 6 cups). If using frozen peaches, thaw and drain well.
  3. Macerate the peaches: In a large mixing bowl, combine sliced peaches, ½ cup granulated sugar, brown sugar, bourbon, lemon juice, 1 teaspoon vanilla extract, cornstarch, cinnamon, nutmeg, and salt. Stir gently to coat. Let sit for 15-20 minutes, stirring halfway through.
  4. Start the biscuit topping: In a medium mixing bowl, whisk together flour, ¼ cup granulated sugar, baking powder, baking soda, and salt. Add cold cubed butter. Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse meal with pea-sized butter pieces. Work quickly to keep butter cold.
  5. Add wet ingredients: Make a well in the center of the flour mixture. Pour in cold buttermilk and 1 teaspoon vanilla extract. Stir with a rubber spatula just until combined. Dough will be shaggy and slightly sticky. Do not overmix. Cover and refrigerate while preparing filling.
  6. Assemble the cobbler: Pour peach mixture (including syrup) into a 9×13-inch baking dish. Spread evenly. Drop spoonfuls of biscuit dough over the top in 8-10 uneven mounds. Do not spread. Sprinkle turbinado sugar over biscuit tops.
  7. Bake: Place dish on baking sheet in preheated oven. Bake for 40-45 minutes, until biscuit topping is golden brown and a toothpick inserted into a biscuit comes out clean. Filling should be bubbling around edges. If biscuits brown too quickly (after about 30 minutes), tent loosely with foil.
  8. Cool and serve: Remove from oven and place on a wire rack. Let cool for at least 15-20 minutes before serving. Filling will set slightly. Serve warm.

Notes

Don’t skip the maceration step—it creates a thick, syrupy base. Keep butter cold for fluffy biscuits. Do not overmix biscuit dough. Use a baking sheet underneath to catch drips. Let cobbler rest before serving to allow filling to thicken. For non-alcoholic version, replace bourbon with 2 tablespoons apple juice plus 1 teaspoon vanilla extract. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use cold coconut oil and unsweetened almond milk with lemon juice.

Nutrition

Keywords: bourbon peach cobbler, peach cobbler, biscuit topping, summer dessert, easy cobbler, bourbon dessert, peach dessert

Find it online: https://spoonette.com/easy-bourbon-peach-cobbler-with-fluffy-biscuit-topping/