Peach Cobbler with Buttermilk Biscuits
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Sliced ripe peaches pre-baked until juicy, then topped with tender buttermilk drop biscuits and baked until golden and bubbling.
Always check the labels of the products you use.
Method
- 1
Start the peaches. Heat the oven to 200 °C (180 °C fan) and butter the dish. Halve, pit and slice the peaches 1 cm thick, toss with both sugars, the lemon juice and salt, then the flour, and spread in the dish. Set on the tray and bake 15 min until the juices start to run; this head start means the fruit and biscuits finish together.
- 2
Mix the biscuits. Meanwhile whisk the flour, sugar, baking powder, bicarbonate and salt, then rub or cut in the butter until like coarse crumbs with pea-size pieces left. Stir in the buttermilk with a fork just until a shaggy dough forms. Minimal mixing keeps the biscuits light and tender.
- 3
Drop the dough. Drop the dough in about 12 rough spoonfuls over the hot peaches, leaving small gaps, and sprinkle with the demerara. The gaps let steam escape so the biscuit bases cook through rather than turn gummy.
- 4
Bake. Bake 25-30 min until the biscuits are deep golden, their centres read about 93 °C and the fruit bubbles thickly around them.
- 5
Rest. Cool 20 min so the juices thicken, then serve warm with whipped cream or plain yoghurt. Serves 8. Keep covered in the fridge up to 2 days and reheat at 180 °C (160 °C fan) 15 min.
Storage
Keep covered in the fridge up to 2 days and reheat at 180 °C (160 °C fan) about 15 min. The biscuits soften on standing.
Equipment
- 23 x 33 cm baking dish
- 2 mixing bowls
- pastry blender or fork
- 2 spoons
- rimmed baking tray
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 377 kcal |
| Protein | 5.5 g |
| Carbohydrate | 61.6 g |
| of which sugars | 36.2 g |
| of which free sugars | 21.9 g |
| Fat | 13.4 g |
| of which saturates | 8.1 g |
| Fibre | 3.2 g |
| Salt | 0.9 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
