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Millie Peartree's Drop Biscuit Peach Cobbler

Drop Biscuit Peach Cobbler

byMillie Peartree
Total 1 hour and 15 minutes
Active 35 mins
Makes 8 servings
You can’t have a great soul food dinner without ending with a crowd-pleasing dessert. So, for our final chapter we are going to make a drop biscuit peach cobbler, and it’s as easy to make as it is delicious. Every recipe I create has one common goal: to help you realize that cooking is easy, it’s fun, and anyone can make great food. I promise you, give it a try, and watch how your family and friends come together and how it turns every meal you make into a special occasion.
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, (6 tablespoons frozen and 2 tablespoons at room temperature)
  • 5 medium fresh, thawed from frozen, or canned and drained peaches, peeled and thinly sliced (about 4 cups)
  • 3/4 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons kosher salt
  • Zest of 1 lemon or 1/2 orange (optional)
  • 1 teaspoon cornstarch
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 cup buttermilk, plus more as needed
  • 2 tablespoons sugar in the raw
  • Peach or vanilla ice cream, for serving
  • Mint sprigs, for serving
Directions
  1. Preheat the oven to 375°F.
  2. Grease a cast-iron skillet or 9 x 13-inch baking pan with the 2 tablespoons of room temperature butter.
  3. In a large bowl, combine the peaches, brown sugar, vanilla, nutmeg, 1/2 teaspoon of the cinnamon, and 1/4 teaspoon of the salt and mix until coated. To add a pop of brightness, add the zest of 1 lemon or 1/2 an orange if using.
  4. Add the peaches to the prepared cast-iron skillet and cook over medium heat until the sugar dissolves, 3 to 4 minutes. Set aside.
  5. In a large bowl, whisk together the flour, granulated sugar, baking powder, and remaining 1 teaspoon salt.
  6. Use the large holes of a box grater to grate the remaining 6 tablespoons (3/4 stick) of frozen butter into the flour mixture. Use a wooden spoon to combine just until the mixture has a sandy texture and resembles pea-like pieces. Stir in the buttermilk until it is just combined. You don't want to overwork the dough!
  7. Use a scoop or large spoon to dollop the dough on top of the peaches.
  8. In a small bowl, combine the caster sugar and remaining 1/2 teaspoon of cinnamon.
  9. Sprinkle the cinnamon sugar on top of the cobbler and bake until the top is golden brown and the mixture is set, 30 to 35 minutes.
  10. Serve the cobber warm with a scoop of ice cream and a sprig of mint for color.

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