Drop Biscuit Peach Cobbler Recipe

This recipe is inspired by Claire Saffitz’s Peach Cobbler recipe! Very similar but I adapted a few things:) 

Ingredients:

Drop Biscuit Dough: 

• 1/3 cup sugar

• Zest of 1 lemon

• 3 cups AP flour

• 4 tsp baking powder

• 2 tsp diamond crystal kosher salt

• 1.5 sticks unsalted butter

• 2 cups heavy cream 

Cobbler: 

• 6 peaches

• 3/4 cup brown sugar

• 1 tbsp cornstarch

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp diamond crystal kosher salt

• juice of 1/2 lemon

• 2 tsp vanilla

• heavy cream for brushing

• sugar for the top 

Directions:

1. Heat your oven to 425 degrees F

1. Work on your peach filling: peel and slice your peaches in small slices and combine with brown sugar, and 2 tbsp water. Cook over low heat until sugar is dissolved, then increase the heat and bring the peaches to a boil, then reduce to a simmer. Continue to cook for 25-30 minutes. 

2. While the peaches are cooking, make your drop biscuit dough. Combine the sugar and lemon zest and massage the lemon into the sugar. Add the flour, baking powder, and salt and mix to combine. Grate in the butter and toss it into the flour breaking up and evenly coating the butter pieces. Create a well in the center and add the heavy cream. Stir with a fork until you get a shaggy dough and then use your hands to form a dough (only until combined, don’t knead the dough). 

3. Scoop the biscuit dough into gold ball-sized balls and place in the fridge while finishing the peach filling. 

4. Combine the cornstarch, cinnamon, nutmeg, and salt. Add it to your cooked peaches and stir to combine. Bring the peaches back to a boil, boil for 20 seconds, then stir in the vanilla and lemon juice. 

5. I scooped the filling into coquette dishes, topping them with the drop biscuit dough balls. Brush with heavy cream and sprinkle with sugar. 

6. Bake for 15 minutes, then reduce the heat to 350 and continue to bake until the tops are golden brown for about 30-45 more minutes.