Peach Cobbler Recipe The Ultimate Flaky Buttermilk Biscuit…

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Peach Cobbler with Golden Flaky Buttermilk Biscuits Pure Comfort Pudding

Recipe FAQs

Peach Cobbler the Ultimate Summer Recipe with a Flaky Buttermilk Topping presentation

My biscuit topping went a bit heavy and dense what’s the trick to getting that proper flaky rise?

The secret, old chap, is keeping the butter freezing cold and handling the dough as little as possible; ensure there are still visible pea-sized chunks of butter before adding the buttermilk, as these pockets create the crucial steam needed for a light-as-a-feather topping.

I haven't got fresh fruit. Can I use frozen peaches for this Peach Cobbler?

Absolutely, yes, you can use frozen peaches straight from the bag no need to thaw but chuck in an extra tablespoon of cornstarch (cornflour) to handle the increased moisture they release during cooking, preventing a watery bottom.

Is it possible to prep this ahead of time for a big Sunday dinner, and how long will the leftovers keep?

Assemble the filling and the dough separately and keep both chilled for up to a day, combining them right before they go into the oven; once baked, leftovers will keep perfectly in an airtight container in the fridge for about 3 to 4 days.

We fancy something a bit more traditional than ice cream; what’s the quintessential British way to serve cobbler?

For the true comfort experience, nothing beats serving the warm cobbler with a generous, thick pour of smooth homemade vanilla custard (Crème Anglaise), or if you are feeling exceptionally decadent, a dollop of West Country clotted cream.

Blimey, my filling is swimming in sauce! How do I ensure the peach filling is thick and jammy, not watery?

Ensure you measure your cornstarch accurately, and crucially, let the baked cobbler rest for at least 30 minutes on a rack before serving; this cooling period is essential as it allows the fruit starches to properly set the sauce.