Skillet Peach Cobbler with Cinnamon-Sugar Biscuits

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 6 cups (about 2 1/2 lb) fresh or frozen peach slices (thawed if frozen)
• 1/2 cup + 2 tbsp granulated sugar, divided
• 1/4 cup packed light brown sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 1/4 tsp ground cinnamon, divided
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 6 tbsp cold unsalted butter, cubed
• 2/3 cup cold buttermilk
• 1 tbsp coarse sugar for topping

Instructions

1. 1Preheat the oven to 375°F. In a 10-inch cast-iron skillet, toss the peach slices with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and vanilla until every piece is coated and the mixture looks glossy.
2. 2Set the skillet over medium heat and cook the peach mixture, stirring gently, 5–7 minutes until the juices bubble and thicken slightly into a syrupy sauce. Remove from heat.
3. 3In a mixing bowl, whisk flour, baking powder, salt, remaining granulated sugar, and remaining cinnamon. Cut in the cold butter with a pastry cutter or fingertips until pea-sized crumbs form.
4. 4Pour in the cold buttermilk and stir with a fork just until a shaggy, sticky dough comes together—do not overwork.
5. 5Drop 6–8 heaping spoonfuls of biscuit dough over the hot peaches, leaving small gaps for steam. Sprinkle the tops with coarse sugar.
6. 6Bake 25–30 minutes until the biscuits are deep golden brown, cooked through, and the peach filling is vigorously bubbling the edges.
7. 7Cool the skillet on a rack 15 minutes so the filling thickens from lava to spoonable. The biscuits should sound hollow when tapped and smell like cinnamon toast.
8. 8Scoop into bowls while still warm, making sure each serving gets juicy peaches and at least one fluffy biscuit. Add vanilla ice cream if you want the classic melt-in moment.