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Biscuit Peach Cobbler is a dessert loaded full of Summer flavor and comfort. Fresh peaches are topped with buttery biscuits and baked until perfectly golden brown and bubbly. Each spoonful is loaded full of sweet, juicy peaches and buttery, sugared biscuits. Serve warm with a couple scoops of vanilla ice cream and you will be in pure Biscuit Peach Cobbler bliss!

Peach season is one of my most favorite times of the year and you can’t go through peach season without baking up a batch of cobbler! I decided to combine my love for biscuits and peach cobbler together and voila, Biscuit Peach Cobbler! Your kitchen will smell amazing while the peaches caramilze and bubble together underneath sugared, buttery biscuits turning perfectly golden brown.

All Things Peaches

First off, let’s talk peaches! If you can, use fresh, juicy peaches. But, frozen peaches will work as well! You may need to add a little bit onto the cooking time if using frozen. 

There’s also the debate of whether or not to peel your peaches or not. Personally, I love peach skins so I always leave mine on. But, if you aren’t a peach skin fan, feel free to take them off! I also love the fun, deep colors they give the cobbler. 

Ingredients You Need for Biscuit Peach Cobbler

Besides the obvious need of peaches, the ingredient list for this Biscuit Peach Cobbler is short and sweet! A few fresh peaches and some pantry items and you will be set to go. Here’s what you’ll need:

  • Flour
  • Butter
  • Baking powder
  • Salt
  • Milk
  • Peaches
  • Sugar
  • Brown sugar
  • Almond extract

All Things Biscuits

When it comes to topping the peach filling, these biscuits are the perfect companion! Don’t worry about making homemade biscuits, because it is SO worth it! They come together in one bowl and are fluffy and delicious. 

Make the biscuits by combining together flour, baking powder salt and cold butter until the butter resembles course gravel. The best way to do this is to either use your hands or a pastry cutter –  I tend to always just use my hands! Mix in some milk until the biscuit dough comes together and then you are ready to roll them out. Trick of the biscuit trade? Roll the dough out, fold the dough in half, then in half again and roll it back out flat! This will help create those decadently fluffy layers.

To cut the biscuits, either use a knife and free-hand it, or use a round cookie cutter or biscuit cutter if you have one. I also like to use a couple different sizes of biscuits for a fun look. For this biscuit peach cobbler, I went with 2 and 3 inch round biscuits.

Biscuit tip: if you are in a pinch and don’t have time to make your own biscuits, you can use store-bought biscuit dough!

Finally, when it comes to serving this Biscuit Peach Cobbler, it is best served warm with a scoop of vanilla ice cream – purely irresistible! Your bowl will be empty before you know it. This cobbler just makes me so happy! Bake up a batch to share the love in your own kitchen!

I loved cooking up this cobbler in this Magnolia pie dish.

Looking for other fruit dessert ideas? Look here!

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Biscuit Peach Cobbler

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 30 minutes
  • Yield: 8 servings 1x


Biscuit Peach Cobbler is a dessert loaded full of Summer flavor and comfort. Fresh peaches are topped with buttery biscuits and baked until perfectly golden brown and bubbly. Each spoonful is loaded full of sweet, juicy peaches and buttery, sugared biscuits. Serve warm with a couple scoops of vanilla ice cream and you will be in pure Biscuit Peach Cobbler bliss!



For the peach filling:

  • 68 peaches, cored and sliced into 1/2 inch slices
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 teaspoon almond extract
  • 1 tablespoon flour

For the biscuits:

  • 2 cups flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (8 tablespoons) butter, cold and cut into 1/2 inch cubes
  • 3/4 cup milk
  • 1 tablespoon melted butter for topping
  • Raw sugar for topping


For the peach filling:

  1. Preheat your oven to 350 degrees. In a large pie dish or 9×13 baking pan, combine the peaches with the sugar, brown sugar, almond extract and flour until the peaches are completely coated. Set aside.

For the biscuits:

  1. In a large bowl, combine the flour, baking powder and salt. Add in the butter and work together with your fingers or a pastry cutter until the cold butter is combined with the flour mixture and resembles course gravel. Pour in the milk and use a rubber spatula to combine until a dough starts to come together.
  2. Roll the biscuit dough out on a lightly floured surface to a 1/2 inch thick rectangle. Fold the rectangle in half and then in half again. Roll back out to a 1/2 inch thick rectangle. Cut the biscuits out into 2 and 3 inch round biscuits. Roll the leftover dough back out to cut more biscuits and repeat until all the dough has been used.
  3. Place the biscuits on top of the prepared peach filling. Gently brush the tops of all the biscuits with the melted butter and sprinkle with a little bit of raw sugar.
  4. Bake for about 1 hour, or until the biscuits are golden brown and the peaches are bubbly and caramelized. Serve warm with vanilla ice cream and enjoy!


  • The amount of peaches used depends on the size of your peaches and the size of the baking dish you are using. Use enough to fill your baking dish.
  • You can peel your peaches or leave the skin on – either way will be delicious!
  • If you don’t have raw sugar for topping your biscuits, you can use a little bit of regular sugar.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!




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