Hot-Honey Peach Drop-Biscuit Skillet Cobbler

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 6 medium ripe peaches
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup buttermilk
• 3 tbsp hot honey
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat for a minute to warm slightly.
2. 2Pit and slice the peaches into thick wedges, then toss them directly in the warm skillet with the sugar, lemon juice, cornstarch, and cinnamon until every piece looks glossy and coated.
3. 3Let the peach mixture bubble gently for 3 to 4 minutes, stirring once or twice, until the juices thicken into a light syrup and the fruit softens at the edges.
4. 4In a mixing bowl whisk the flour, baking powder, and salt together. Cut the cold butter into small cubes and work it in with your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-size bits remaining.
5. 5Pour in the buttermilk and stir just until a shaggy, sticky dough forms; do not overmix or the biscuits will toughen.
6. 6Drop heaping spoonfuls of the dough evenly over the simmering peaches, leaving small gaps so steam can escape and the fruit can bubble up the biscuits.
7. 7Transfer the skillet to the oven and bake 22 to 26 minutes until the biscuit tops are deep golden, the edges look set, and the peach juices are bubbling thickly the sides.
8. 8Remove from the oven and immediately drizzle the hot honey over the hot biscuits so it soaks into the cracks and glazes the fruit.
9. 9Let the cobbler rest 8 to 10 minutes so the filling firms slightly and is scoopable without running.
10. 10Serve warm scoops in bowls with a melting scoop of vanilla ice cream so the hot honey and peach syrup mingle into a sauce.