S-Tier Summer Peach Cobbler with Flaky Biscuits
American · Organized from the video by Brian Lagerstrom
Official YouTube player — views and revenue go to the creator.
Ingredients
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Preheat oven to 425°F (convection off). Lightly spray a 12-inch cast-iron skillet. Dice 155 g of butter into 1/2-inch cubes and freeze.
💡 Keeping butter cold ensures flakiness as the pockets of butter melt to create steam in the oven.
🔥 steam · 425°F
- 2
In a bowl, toss 950 g of peach chunks with 60 g granulated sugar, 60 g brown sugar, and 5 g salt. Let stand for 5 minutes.
💡 If using underripe peaches, you can add 50–120 g of water to help soften the fiber.
⏱ 5 minutes
- 3
Transfer peaches to a saucepan over medium-high heat. Cook for 5–10 minutes until the fruit softens and the liquid reduces by about half.
💡 Cooking the fruit first prevents a 'soupy' texture underneath the biscuits.
🔥 medium-high heat⏱ 5–10 minutes
- 4
Mix 25 g cornstarch and 20 g cold water into a smooth slurry. Stir it into the simmering peaches, bring to a full boil for 1 minute, then remove from heat and stir in 25 g lemon juice and 5 g vanilla extract.
💡 The filling should be thick and pourable.
🔥 boil⏱ 1 minute
- 5
Spread the peach mixture evenly into the prepared 12-inch cast-iron skillet. Let it cool slightly while making the biscuits.
💡 Cooling the filling prevents the butter in the biscuits from melting too soon during assembly.
- 6
In a food processor, pulse 180 g all-purpose flour, 145 g granulated sugar, 3 g baking soda, 7 g baking powder, and mingled 7 g salt. Add the frozen butter and pulse 20–30 times until the mixture looks like fine gravel with lentil-sized butter pieces.
💡 If you don't have a food processor, grate the frozen butter and mix by hand.
- 7
Transfer the dry mixture to a bowl. Add 120 g buttermilk and toss gently with a fork just until a shaggy dough forms with no loose flour remaining.
💡 Tossing gently prevents gluten development, keeping the biscuits flaky rather than chewy.
- 8
Portion the dough into 10–11 tall mounds (about 50 g each) and place them on top of the peach filling, spaced about 2 inches apart. Top with a sprinkle of Demerara sugar.
💡 Keeping the biscuits tall helps achieve a crispy top.
- 9
Bake at 425°F (convection off) for 25–28 minutes until the biscuits are deeply golden and the filling is bubbling.
💡 Avoid convection to prevent the tops from drying out before the biscuits are cooked through.
🔥 425°F⏱ 25–28 minutes
- 10
Let the cobbler rest for 45–60 minutes. Serve warm with vanilla ice cream.
💡 The rest period allows the filling to set properly.
⏱ 45–60 minutes
Tips
- If using canned peaches, drain the syrup and reduce the sugar in the recipe by 30%.
- For underripe peaches, add 50–120 g water and increase sugar by 10% to compensate.
- Keep butter cold to ensure distinct pockets of fat for maximum flakiness.
- If buttermilk is unavailable, substitute 110 g milk with 15 g sour cream.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Brian Lagerstrom on YouTube