This buttermilk biscuit peach cobbler is so delicious there isn't even a word for it. My siblings also love to cook and bake and when something is "off the charts" amazing, we label it "just stupid." The first time I baked this buttermilk biscuit peach cobbler, my mom took a bite of it and said, "well, that's just stupid." That is how I know this one is a game changer.

Buttermilk Biscuit Peach Cobbler with vanilla ice cream on top

This recipe came to life in early June when I asked my brother what I could bring to my nephew's first birthday party. He responded with "could you make some kind of peach cobbler bread pudding?" To which I replied, "oh I meant could I bring a recipe that actually exists?" So began my mission to concoct a fresh peach cobbler that was baked into some kind of bread pudding scenario.

I was looking for recipe inspiration but striking out. There are tons of fantastic peach cobbler and other cobbler recipes out there, but most of the conventional recipes don't involve a bread pudding base. Usually, the peaches lay atop a layer of components to make up a dough, but not an actual bread base. Since I was looking for a bread pudding base of sorts, but not actually making a bread pudding, I par baked buttermilk biscuit dough.

overhead picture of lightly coated casserole dish, pillsbury buttermilk biscuits and whole peaches in a brown bag

Building the Buttermilk Biscuit Base

Buttermilk biscuits had the texture I was looking for, but weren't quite sweet enough on their own for this recipe. To sweeten the base, I par baked the biscuit dough with a mixture of eggs, sweetened condensed milk, vanilla bean paste, and melted butter.

Tips for this step:

Spray the baking dish well with Pam (or similar) baking spray.
Cut each biscuit into quarters and place them to cover the whole bottom of the 9x13 dish.
Whisk the melted butter, sweetened condensed milk, eggs, and vanilla bean paste well and continue whisking as you pour the entire mixture over the biscuit layer.
Substitute vanilla bean paste with pure vanilla extract at a 1:1 ratio (if necessary).
Bake until biscuit layer is just beginning to turn a very light golden color and feels firm to the touch.
Total bake time is 25 minutes, but check at the first 15 minute mark. Remove from the oven as soon as you start to see a hint of golden color developing. Set aside.

While the buttermilk biscuit layer bakes, begin boiling a pot of water for the peaches.

overhead picture of ingredients: whole peaches, sweetened condensed milk, vanilla bean paste, buttermilk biscuits in a while casserole dish and butter butter

How to Work with Fresh Peaches

I prefer to use fresh ingredients whenever possible. If fresh peaches are not available (peak season is June until September), substitute fresh peaches with frozen or canned peaches. One pound of frozen peaches (thawed and drained) or one pound of canned peaches (drained) is equal to 3 fresh peaches.

Peaches are hard to peel without losing a lot of the actual fruit. To minimize loss, shock the peaches to peel the skin.

quatered buttermilk biscuits in a casserole dish. Whole peaches in a brown paper bag and a mixing bowl with sweetened condensed milk, egg and vanilla ready to mix and pour over the biscuits

Steps for Easily Shocking Fresh Peaches

*First, bring a large sauce pan or pot to a roiling boil.

*Next, prepare an ice water bath in a large bowl (lots of ice and cold water).

boiling water, and ice bath and a bag of whole peaches

*Drop peaches into boiling water (one at time), and hold each peach down so it is completely covered for 45-60 seconds.

*Remove peaches from boiling water and immediately place in ice water bath.

*Each peach needs to sit in the ice bath for 30-45 seconds. Peach skin will soften and wrinkle. As the skin loosens, peel it off quickly by hand. Any skin that remains will further soften during baking.

Saute Peaches and Prepare Poke Filling

After shocking the peaches and removing the majority of the skin, slice the peaches. Using a sharp knife, cut the circumference of the peach to the pit all the way around. Remove the peach halves from the pit by twisting both halves in opposite directions (like an avocado). Remove the pit by hand or with a fork (it will separate easily). Slice the peach halves into thin slices.

sliced peaches on an end grain maple cutting board with dutch oven melting butter preparing to saute the peaches

After cutting the peach slices, melt butter, sugar, sea salt flakes, and vanilla bean paste in a sauce pan over medium -low heat. Stir continuously until well combined and then add the peaches. Allow peaches to sit in sauce for 30 seconds at a time then stir. Repeat until peaches begin to brown. (Raise stove heat to medium if necessary).

sliced peaches in a sea salt le creuset dutch oven with par baked buttermilk biscuits in casserole dish next to it

Prepare to Poke...The Buttermilk Biscuit Peach Cobbler

As the peach filling cooks, poke holes an inch apart in the par baked buttermilk biscuit layer using round handle of a wooden spoon or the tip of a baster. Prepare poke sauce/pudding layer by melting butter in a glass bowl and stirring in milk. Pour this mixture over the top of the entire biscuit layer and allow it to seep in. This protects the dough from overcooking, retains moisture, and makes the biscuit layer that much more incredible. If you forget to pour the sauce before pouring the peach filling on, it can be added on top of the peach filling and absorbs just as well. I know, because I did it as I was filming/photographing, and it turned out just fine.

Let the biscuit layer absorb the poke sauce/pudding mixture, then pour the peach filling over the top of the poked buttermilk biscuit base. The natural juices from the peach filling saturate the biscuit layer as well.

sliced sautéed peaches poured over buttermilk biscuits with whole milk and melted butter measured on the side

Make the Crumble...

This is where technicalities go out the window. A "Cobbler" is defined as a deep-dish baked fruit dessert with a thick dropped-biscuit or pie dough topping. A "Crisp" is a baked fruit dessert topped with a crisp and crunchy layer. Cobblers typically don't have this topping, but I seek out cripsy/crunchy textures in just about everything and this recipe was no exception.

This crumble is fast and easy to make and adds a finishing touch to this dish that pushes it over the edge. Don't skip it.

First, mash the cold, cubed butter into a small bowl with the back of a fork or pulse in a food processor. The food processor is much faster but either works fine. Using the food processor, add all ingredients at once (butter and dry ingredients). Using the back of the fork, mash the butter first then add dry ingredients (sugar, brown sugar, flour, cinnamon, and baking powder). Mash until all ingredients are combined. Sprinkle the crumble evenly over the entire buttermilk biscuit peach cobbler.

buttermilk biscuit peach cobbler crumble ingredients in a food processor ready to mix

Bake for another 15-20 minutes until golden. If you're unsure, insert a probe thermometer in the center of the buttermilk biscuit fresh peach cobbler. The temperature should be 200°F in the thickest part of the topping. The filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden. Serve warm with or without vanilla ice cream, either way is mind blowing. It tastes even better than it looks, believe it or not. I hope you enjoy!!