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Get the Recipe: Small Batch Biscuit Peach Cobbler Recipe

This biscuit peach cobbler recipe is perfect for folks who love their breakfast biscuits with a side of fresh, seasonal fruit! The recipe makes four buttermilk biscuits that are baked in a tray full of peaches. In the oven, the bottom layers of the biscuit soak up the peach juice, while the top of the biscuits remain flaky and crisp. 
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Ingredients

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

Assembly

  • 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

Instructions
 

  • 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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