Recipes Buttermilk-Biscuit Peach Cobbler 5.0 (1,433) Add your rating & review Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy. More Fruit Desserts By Bobby Flay Bobby Flay Instagram Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on July 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 40 mins Total Time: 2 hrs 45 mins Yield: 8 Ingredients Biscuits 2 cups all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 7 tablespoons cold unsalted butter, cut into 1/2-inch dice 3/4 cup buttermilk 2 tablespoons heavy cream 1 tablespoon turbinado sugar, preferably Sugar in the Raw, or granulated sugar Cobbler 1 cup pecans 10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices 1/4 cup light brown sugar 3 tablespoons granulated sugar 3 tablespoons cornstarch 1/4 teaspoon cinnamon 1 teaspoon pure vanilla extract Whipped Cream 1 1/4 cups heavy cream 1/2 teaspoon cinnamon 1 teaspoon pure vanilla extract 2 tablespoons confectioners' sugar Directions Meanwhile, make the whipped cream In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas. Gently stir in the buttermilk until the dough just comes together. Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed. Transfer the biscuits to a parchment paper–lined baking sheet. Brush the tops with the cream and sprinkle with the turbinado sugar. Refrigerate the biscuits until chilled, about 30 minutes. Preheat the oven to 450°. Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce the oven temperature to 375°. Lightly butter an 8 1/2-by-11-inch baking dish. Spread the pecans in a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop. In a bowl, toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla. Fold in the pecans. Spread the peaches in the prepared baking dish and cover with foil. Set the dish on a rimmed baking sheet and bake for 20 minutes, until the peaches begin to release their juices. Remove the foil and bake for about 30 minutes longer, stirring once, until the peaches are bubbling. Arrange the biscuits over the fruit. Bake the cobbler for 5 minutes longer. Transfer to a rack to cool slightly. In a large bowl, combine all of the ingredients. Using an electric mixer, beat the cream at medium speed until softly whipped. Spoon the cobbler into shallow bowls, top with dollops of whipped cream and serve. Make Ahead The cobbler can be baked up to 6 hours ahead. Rewarm before serving. Rate it Print