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.
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.
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.
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.
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).
*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.
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).
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.
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.
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!!
BUTTERMILK BISCUIT PEACH COBBLER VIDEO
More Summer recipes:
click photos for links!
- Creamy Fiesta Corn Dip
- Vanilla Bourbon Peaches and Mascarpone Whipped Cream
- Brown Butter Herb Crispy Skin Salmon and Vegetables
- Greek Chicken Marinade
- Maine Lobster Rolls
- How to make the BEST Guacamole
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Peach Cobbler Bread Pudding Crumble
- 2 packages buttermilk biscuits
- 2 tablespoon butter
- 2 large eggs
- 1 can sweetened condensed milk
- 1 teaspoon vanilla bean paste
Poke Sauce/Pudding Layer
- 3 tablespoon butter
- ½ cup whole milk
- Spray 9x13 dish with baking Pam and preheat oven to 375°F
- Cut each biscuit into quarters and layout across the bottom of the pan to cover. Move pieces to fill any gaps.
- Melt butter and combine with eggs, sweetened condensed milk, and vanilla bean paste in a .small bowl. Whisk well.
- Evenly pour mixture over the biscuits and bake for 25 minutes (check at 15 minutes) until they start to firm up or just as they begin to turn a very light golden shade.
- While that bakes, boil 6 small, whole peaches with skin on for 45 seconds. Hold each peach down with a spoon so it's fully submerged in boiling water for 45 seconds. Then remove each boiled peach and immediately place in the ice bath. The skin should look a little wrinkled - peel skin by hand. Any skin that remains will further soften during sauteing and baking.
- Use a sharp knife to cut the circumference of the peach to the pit. Twist the peach halves in opposite directions to separate. Remove peach pits then thinly slice the peaches.
- Sauté (over medium heat) peaches in in butter, sugar, vanilla, sea salt flakes until it bubbles a little and peaches are just beginning to brown. Remove from heat.
- Remove biscuits from oven and poke holes with wooden spoon handle all over (about an inch apart)
- Melt butter and whisk together with whole milk. Pour mixture evenly over par baked biscuit layer.
- Pour peach filling mixture (with sauce from pan) and evenly distribute over the biscuit layer
Peach Cobbler Crumble
- Pulse together butter, sugar, brown sugar, flour, cinnamon and baking powder (or use back of fork)
- Sprinkle evenly over cobbler
- Bake for 15-20 minutes at 375°F or until a medium golden shade.