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Best Bourbon Peach Cobbler with Buttermilk Biscuit Topping

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A rustic, grown-up twist on classic peach cobbler featuring jammy bourbon-spiked peaches and tender, flaky buttermilk biscuits with a crackly sugar crust. Perfect for summer gatherings or a comforting dessert any time of year.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons bourbon
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (for biscuit topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract (for biscuit topping)
  • 1 tablespoon melted unsalted butter (for brushing)
  • 1 tablespoon turbinado or coarse sugar (for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and fill a bowl with ice water. Score a small X on the bottom of each peach, then drop into boiling water for 30-45 seconds. Transfer to ice water; peel off skins. Slice peaches into 1/2-inch thick wedges.
  2. In a large skillet or saucepan over medium heat, combine sliced peaches, 1/2 cup granulated sugar, brown sugar, bourbon, lemon juice, 1 teaspoon vanilla, cinnamon, nutmeg, and salt. Stir until sugars dissolve and peaches release juices, about 3-4 minutes. In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth; pour into peach mixture. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until liquid thickens. Remove from heat.
  3. In a medium bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Add cold cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces. Make a well, pour in cold buttermilk and 1 teaspoon vanilla. Stir with a fork just until dough comes together (shaggy and sticky). Turn onto a lightly floured surface, pat into a 1/2-inch thick rectangle. Cut out rounds with a 2-inch biscuit cutter; gath…
  4. Pour bourbon peach filling into a 9×13-inch baking dish (or 10-inch cast iron skillet). Arrange biscuit rounds on top, spacing about 1/2 inch apart. Brush tops with melted butter and sprinkle generously with turbinado sugar.
  5. Place dish on a baking sheet and bake at 375°F for 30-35 minutes, until biscuits are golden brown and filling is bubbly and thick. If biscuits brown too quickly, tent loosely with foil for last 10 minutes. Let cool on a wire rack for at least 15-20 minutes before serving.

Notes

Don’t skip the cornstarch slurry—mix with cold water first to avoid clumps. Keep all biscuit ingredients cold for flaky layers. Use ripe but firm peaches to avoid mush. Let cobbler rest 15-20 minutes before serving to allow filling to set. For a non-alcoholic version, replace bourbon with 3 tablespoons apple cider or orange juice plus 1 teaspoon vanilla extract.

Nutrition

Keywords: bourbon peach cobbler, buttermilk biscuit topping, peach dessert, summer dessert, bourbon dessert, cobbler recipe

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