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Peach Bourbon Cobbler | Taste and Tipple

Peach Bourbon Biscuit Cobbler

A perfect end of Summer dessert: seasonal peaches, bourbon and biscuits.

Course Dessert
Cuisine American
Keyword Biscuits, Bourbon, Dessert, Four-Cheese Chicken, Kale and Sweet Potato Cobblers, Peach
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Macerating Time 30 minutes
Total Time 2 hours 15 minutes
Servings 8
Author Yvonne Langen

Ingredients

Biscuits

  • ¼ cup granulated sugar
  • 1 Tbsp. baking powder
  • 2 tsp. finely grated lemon zest
  • 1 tsp. kosher salt
  • 2 cups all-purpose flour plus more for surface
  • ½ cup 1 stick chilled unsalted butter, cut into pieces
  • 1⅓ cups chilled heavy cream

Filling

  • 8 ripe peaches pitted and sliced
  • ½ cup brown sugar
  • ¼ cup bourbon*
  • 1 tbsp of Angostura bitters
  • Pinch of salt
  • 4 tablespoons cornstarch

Instructions

Biscuits

  1. Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
  2. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
  3. Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.
  4. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Filling & Assembly

  1. Place a rack in middle of oven and preheat to 400°.
  2. In a large bowl toss together the peaches, bourbon, bitters, sugar, and salt in a large bowl, folding with a flexible spatula until well combined and set aside for at least 30 minutes for the peaches to macerate and juices to form.
  3. Strain the peaches and mix the juices with the cornstarch. In a saucepan, cook the cornstarch mixture on low/medium heat until it is thick and translucent.
  4. Add the thickened juices back to the peaches in a large bowl and allow to cool.
  5. Scrape peaches and juices into a 9x9 baking dish.
  6. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
  7. Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Recipe Notes

Biscuit recipe from: Saffitz, Claire. "Cherry Biscuit Cobbler." Bon Appetit. June 2019.