Sweet · Summer
Peach Cobbler
Juicy peaches under a buttermilk biscuit topping. The center of the topping has to be cooked, not just golden.
1 hour · Serves 8 · One 9-by-13-inch pan
“Eat honey, my son, for it is good, and the honeycomb is sweet to your palate.”
Ingredients
- 6 cups sliced peaches, fresh or frozen
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 tbsp honey
- 6 tbsp cold butter
- ¾ cup buttermilk
Method
- 1
Heat the oven to 375°F. Toss the peaches with the sugar, lemon juice, and the 1 tablespoon of flour. Spread them in a buttered 9-by-13-inch pan. If the peaches are frozen, do not thaw them, and add 10 minutes to the bake.
- 2
Stir the 1 and a half cups of flour, the baking powder, and the salt. Cut in the cold butter until the pieces are the size of peas. Stir in the honey and the buttermilk until a soft dough forms. Do not beat it.
- 3
Drop the dough in 8 mounds over the peaches. Leave gaps so steam can escape. Bake 40 to 50 minutes, until the peaches are bubbling and a toothpick in a biscuit comes out clean, not wet with dough.
- 4
Rest 15 minutes. The filling is hotter than it looks.
From the kitchen
- A golden top can hide raw dough. Check the center mound, not the edge.
- Sugar is what keeps the peach juice from tasting thin. Honey alone makes a looser filling.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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