Peach Cobbler Biscuits

Adapted from Martha Stewart's Apricot-Blueberry Cobbler

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

Why I Love This Recipe

I try to make this at least once every summer— I want my boys to grow up remembering it as our special summer dessert tradition. The peaches bake down into a jammy, golden mess, and the biscuit topping is crisp on top and tender underneath—like shortcake meets pie crust. It’s great for summer dinners on the porch, and my husband will happily eat the leftovers cold with coffee the next morning while wrangling the kids. I love how easily it comes together, and that I usually have everything on hand.

Ingredients

For the fruit filling:

• 1 tablespoon cornstarch

• ½ cup granulated sugar

• 2 tablespoons light brown sugar

• 6 cups sliced fresh peaches (about 6–8 medium peaches, peeled if desired)

• 1 teaspoon of lemon zest

• 1 teaspoon fresh lemon juice

For the biscuit topping:

• 1½ cups all-purpose flour (spooned and leveled)

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ¼ teaspoon coarse salt

• 1 stick cold unsalted butter, cut into small pieces

• ¾ cup cold heavy cream, plus more for brushing

• Sanding sugar (optional)

Instructions

1. Preheat oven to 375°F with racks in the middle and lower thirds. Place a foil-lined baking sheet on the lower rack to catch any drips. Lightly grease a 10-inch cast-iron skillet or baking dish.

2. In a large bowl, whisk together the cornstarch, granulated sugar, and brown sugar. Add sliced peaches and lemon juice, and stir to coat evenly. Pour into the prepared skillet and spread into an even layer.

3. Make the Biscuit Topping (Stand Mixer or Food Processor)

   1. Stand mixer method: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, remaining 2 tablespoons sugar, baking powder, and salt. Mix briefly. Add cold butter and mix on low until mixture resembles coarse crumbs with pea-size bits of butter. Add cream and mix just until a shaggy dough forms—don’t overmix.

   2. Food processor method: Combine dry ingredients and pulse to mix. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add cream and pulse 2–3 times until just combined.

4. Spoon dough in 8 mounds over the peach filling. Press tops gently to flatten, brush with extra cream, and sprinkle with sanding sugar if using.

5. Bake on the middle rack for 45–50 minutes, until biscuits are golden and the fruit is bubbling in the center.

6. Let cool for at least 10-15 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream.

Notes

• You can swap in or mix berries if you’d like—try adding 1 to 1½ cups of blueberries for a peach-blueberry version, or use just berries (like blueberries and raspberries) for a classic berry cobbler twist.

• We also love pairing this with a Maple Old Fashioned for the grown-ups—it’s a Wilson favorite.

• Cover and keep at room temperature for up to 2 days.