Drop Biscuit Peach Cobbler
Irresistible peach cobbler, featuring sweet, juicy peaches under a crispy, buttery crust. Warm and comforting, it's the perfect dessert for any gathering.
- Yield: 8x8 Cobbler, 9 servings
- Prep Time: 25 min
- Cook Time: 1 hr 5 min
Ingredients
Instructions
- Preheat the oven to 400°F.
Peach Filling
- Pit and slice peaches into ¾” pieces.
- In a 12” bowl, measure and combine all filling ingredients; mix with a spatula until fully combined.
- Place in an 8 x 8 x 2” deep baking pan or casserole dish.
- Bake only the fruit filling for 20–30 minutes until it starts to bubble.
- While the filling is baking, make the drop biscuits.
Drop Biscuits
- Measure and sift the Caputo “00” Baking Flour, baking powder, sea salt, and sugar. Place in a mixing bowl.
- Slice cold butter into ¼” thick x 1-1/2” pieces.
- Measure the buttermilk and set it aside.
- In a mixing bowl fitted with the paddle attachment, mix the dry ingredients until fully combined. In the Kitchen Aid mixer, about 30 seconds on speed 1.
- Add sliced cold butter and mix until pieces of butter have mostly broken down to ¼” pieces and are mixed evenly throughout the dry ingredients. In the Kitchen Aid mixer, about 1 minute on speed 1.
- Add buttermilk and gently mix until mostly incorporated. The mixture will be a little lumpy, which is good. In the Kitchen Aid mixer, about 30 seconds to 1 minute on speed 1.
Build the Cobbler
- Using a scoop, a tablespoon, or your hands, form nine equally-sized balls of biscuit dough.
- Place them evenly on top of the warm peach filling.
- Place the cobbler back in the oven and bake for 25 minutes.
- While the cobbler is baking, prepare the cinnamon sugar topping.
Finishing the Cobbler
- Measure a 1/2 Teaspoon cinnamon and 2 Tablespoons sugar into a small bowl for the cinnamon sugar topping.
- Whisk together until fully combined.
- After the cobbler with the biscuits has baked for 25 minutes, remove it from the oven.
- Sprinkle the cinnamon sugar all over the top.
- Place back in the oven and bake for 10–12 additional minutes.
- Serve it warm or at room temperature.
Notes:
- Using a large spoon, portion onto dessert plates or bowls and serve with ice cream or whipped cream!
Products Used In The Recipe
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About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's recipe consulting on his website below.