About This Small Batch Biscuit Peach Cobbler
This biscuit peach cobbler recipe is perfect for folks who love their breakfast biscuits with a side of fresh, seasonal fruit! Unlike traditional biscuit peach cobblers, which instruct you to layer the peaches with biscuit crumbles, this recipe is more “biscuit-forward.” The recipe instructs you to make four super flaky and layered buttermilk biscuits, then surround the biscuits with the peaches. The resulting dessert has tons of different textures: the bottom of the biscuits get soaked and extra flavorful with peach juice, while the top of the biscuits remain flaky and crisp.
Why You Should Make The Recipe
Here are all the reasons to make this biscuit peach cobbler:
The recipe is small batch.
Most biscuit peach cobbler recipes on the internet instruct you to make the cobbler in a 9 x 13-inch pan. That’s a LOT of cobbler! Cobbler is also one of those desserts that don’t keep well, and instead is best eaten fresh out of the oven. So to avoid any leftovers, I developed a small batch biscuit cobbler recipe.
What does that mean? The recipe makes only 4 biscuits, or enough to feed 2 hungry folks or 4 more reasonable ones. It’s just the right size for a smaller household!
The recipe is infinitely customizeable.
The best part about this biscuit peach cobbler is that it’s crazy customizable. I’ve included notes on how to substitute out the peaches with the other fruit of your choice, as well as how to scale the fruit up or down depending on your preferences. I’ve also included tons of notes on how to bake the recipe in different small pans like a 9 x 5-inch loaf pan, a 6-inch round cake pan, and more!
Ingredients and Substitutions
Now that I’ve convinced you to make this biscuit peach cobbler, here’s everything you need to make the recipe:
Shopping List For Biscuit Peach Cobbler Recipe
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- unsalted butter
- fresh peaches
- light OR dark brown sugar
- fresh lemons
- Demerara (or other coarse) sugar
And let’s talk about some substitutions for key ingredients:
Common Ingredient Substitutions For The Recipe
Here are common substitutions for the ingredients in the recipe:
- All-Purpose Flour. Substitute the all-purpose flour with your favorite 1-1 Gluten Free All Purpose Flour (I like the ones by Bob’s Red Mill and King Arthur Baking Company) to make the recipe gluten-free!
- Kosher Salt. You can replace the kosher salt in the recipe with half its amount in table salt.
- Buttermilk. Check out my blog post on how to make buttermilk (and substitutes) with ingredients you likely already have at home!
- Demerara (or other coarse) sugar. In a pinch, you can just use whatever sugar you already have on hand.
How To Make The Recipe
Here are the steps to make this biscuit peach cobbler from scratch:
- Prep the ingredients. (Prep Time: 10 minutes)
The majority of the prep time will be devoted to prepping the peaches for the cobbler. I used one large peach to make my cobbler, but if you’re working with smaller ones, you may need 2 to 3 peaches total. I was lazy and didn’t peel my peaches—the cobbler still turned out delicious. But if you prefer them unpeeled, go for it!
- Make the biscuit dough. (Work Time: 5 minutes)
- Shape the dough into biscuits. (Work Time: 10 minutes)
- Freeze the biscuits while you preheat the oven and prep the peach filling. (Freeze Time: ~10 minutes)
- Once the oven is preheated, assemble the cobbler. (Work Time: 5 minutes)
- Bake the cobbler. (Bake Time: 22 minutes)
Best Recipe Tips
Tip About Baking Equipment
- For my cobbler, I used this Staub pan that measures around 6 x 7.5 inches. But don’t worry—you don’t need to buy it for the recipe! In its place you can use a 9 x 5-inch loaf pan, a 6-inch round cake pan (although your cobbler will be more squished together than mine), an oval baking dish, or a ⅛-th sheet pan.
Tip About Ingredients
- For this recipe, it’s especially important to pay attention to the temperature of the ingredients as they are listed in the recipe. The secret to incredibly flaky and tender biscuits lies in keeping your ingredients as cold as possible before baking! That means making sure your butter and buttermilk are very cold. Don’t bring them to room temperature beforehand—simply use them straight from the fridge!
How To Customize The Recipe
- The best part about this recipe is that you can customize it to your tastes and preferences. Feel free to swap the peaches out with other stone fruit like nectarines, plums, and more, as well as berries like blackberries, blueberries, strawberries, and more.
- I was also a little conservative with my peaches because I wanted the recipe to be “biscuit-forward” (that is, biscuit with a side of fruit, as opposed to fruit with a side of biscuit). If you want more fruit, feel free to double the amount of fruit in the recipe! A good rule of thumb is to use as much fruit as needed to go up halfway the sides of the biscuits. Any more than that and you’ll risk getting your biscuits completely soggy (the ideal cobbler has biscuits that are soaked with fruit juice at the bottom, but with a flaky, crispy biscuit texture in its upper half).
More Biscuit Recipes
More Peach Recipes
- Black Tea and Peach Creamsicles
- Blueberry, Peach, and Lavender Pie
- Pineapple and Peach Pie With A Coconut Oil Crust
- Small Batch Peach Crumb Bars
- Strawberry, Necatrine, and Peach Buckle
Small Batch Biscuit Peach Cobbler Recipe
For The Buttermilk Biscuits
- 1 ¾ cups (7.85 ounces or 223 grams) all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (1 stick or 4 ounces or 113 grams) cold unsalted butter, cut into 1-inch cubes
- ½ cup (4 ounces or 113 grams) cold buttermilk
- 1 ½ cups (7 ounces or 198 grams) peaches, sliced into 1 to 1 ½-inch chunks
- 1 Tablespoon tightly packed light OR dark brown sugar
- 1 Tablespoon (0.5 ounce or 14 grams) freshly squeezed and strained lemon juice
- pinch kosher salt
- 1 Tablespoon (0.5 ounce or 14 grams) unsalted butter, melted and cooled slightly
- Demerara (or other coarse) sugar, for garnish
- First, make the biscuit dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, 1 to 2 minutes. With the mixer on low, slowly pour in the buttermilk. Beat on low for 2 to 3 minutes, or until the dough clumps around the paddle and/or the sides of the bowl. The dough will seem a little dry, but that's totally normal, I promise! It'll work out.
- Shape the biscuits. Use a rubber spatula to tip the dough onto a lightly floured counter. Lightly flour your hands and quickly pat the dough into a 1-inch thick square (don't worry about the size of the square at this point—the thickness matters more!). Use a bench scraper to cut the dough into 4 rough squares. Stack the squares on top of each other, and press down to flatten them into a rough square.Pat the dough into a 1-inch thick square measuring roughly 4.5 x 4.5 inches. Use the bench scraper to trim a thin border around the sides of the square to create clean edges. Cut the resulting square into 4 biscuits, each measuring roughly 2 x 2 inches.
- Freeze the biscuits while you preheat the oven and prep the peaches. Place the biscuits at least 1 inch apart in a small baking pan. Loosely cover with plastic wrap and freeze while you preheat the oven. Position a rack in the center of the oven and preheat to 425°F.In a medium bowl, combine the peaches, brown sugar, lemon juice, and salt. Toss to combine.
- Once the oven is preheated, assemble and bake the peach cobbler. Spoon the peach mixture into the pan around the biscuits, surrounding the biscuits with the fruit.Use a pastry brush to brush the top of each biscuit with the melted butter for assembly. Sprinkle with the Demerara sugar.Immediately place the sheet pan of biscuits in the oven and reduce the oven temperature to 400°F. Bake for 22 to 25 minutes, or until the biscuits are golden brown on top and the peaches are juicy and bubbling.
- Serve and store. Serve immediately after baking with a scoop of whipped cream or your favorite ice cream. The cobbler is best fresh from the oven, but can be stored in the refrigerator in an airtight container for up to 3 days. Rewarm in the microwave before serving.
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
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