Have you tried my Classic Peach Cobbler? It is modeled after the peach cobbler recipe I used to eat at my Gramma’s house and on camp outs. That particular recipe is delicious, but also interesting. You pour the cake batter in the bottom of the pan, which then rises to the top as it bakes to cover the peaches. Strangely yummy!
But since a Facebook reader pointed it out, you can also make a peach cobbler with buttermilk biscuit topping. And it just so happens that I have a Homemade Buttermilk Biscuit recipe here, soaked for easier digestion and everything! So what happens when we try peach cobbler this way?
Another yummy treat, that’s what. The cinnamon biscuit topping is SO good! But then again, I love cinnamon, so maybe I’m overstating the cinnamon love a bit. But still. It’s so good!
Plus, if you’re like me, when you are already making one thing, why not make another? Right? So if you’re making buttermilk biscuits anyways, say, for dinner; then why not make a double batch? Then you can make half the dough into dinner drop buttermilk biscuits, and the other half can go to a cobbler topping. Win win!
- measuring cups & spoons
- large mixing bowl, pastry blender, wooden spoon
- kitchen towel, dinner plate (optional), large dehydrator (optional)
- large baking dish, cooling rack
- large serving spoon, ice cream scoop
Note: When peaches are in season, you can get several pounds for only a few dollars. Wait until they’re ripe, blanch them for one minute in boiling water, then cool and peel. Then, cut them in half, pit them, and slice them. Use in pie filling (try these pie crusts, or this one) or in cobbler or even can your own peaches!
Peach Cobbler with Buttermilk Biscuit Topping
4 cups peaches, peeled & sliced (see note, above)
1 cup whole cane sugar (buy whole cane sugar here)
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract (buy organic extracts here)
1 teaspoon cinnamon (buy organic spices here)
buttermilk biscuit topping:
2 1/2 cups freshly ground flour (buy sprouted flour here, how to make sprouted flour)
6 tablespoons (3/4 stick) butter, cool and cut into small pieces (buy grass-fed butter here, how to make butter)
1 cup buttermilk (buy buttermilk starters here, how to make buttermilk)
1/4 cup whole cane sugar (buy whole cane sugar here)
2 teaspoons baking powder (buy aluminum-free baking powder here)
1/2 teaspoon baking soda (buy aluminum-free baking soda here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 teaspoon cinnamon (buy spices here)
1 teaspoon vanilla extract (buy extracts here)
- Make the buttermilk biscuit dough: In a large, non-reactive bowl, combine flour and butter with a pastry blender, two forks, or your fingers. (Alternately, you can use a food processor.) Pour in buttermilk and stir with a wooden spoon to combine.
- Cover with a dish towel and let sit in a warm place for 12-24 hours. In the summertime I use my kitchen (at 80-85 degrees or so), and in the wintertime I use my dehydrator (set at 85).
- After soaking time, preheat oven to 350. Add the whole cane sugar, baking powder, baking soda, sea salt, cinnamon, and vanilla to the bowl and stir to combine.
- Make the peach filling: In a medium saucepan over medium-high heat, combine the peaches, whole cane sugar, water, lemon juice, vanilla, and cinnamon. Bring to a simmer and cook for 8 minutes.
- Pour the peach filling into the buttered casserole dish. Spread out in an even layer.
- Spoon biscuit dough over the top of the cobbler. Spread out as evenly as possible.
- Bake for 35-40 minutes, or until the biscuit dough is nicely browned and the peach filling is bubbling.