Bourbon Peach Cobbler
Yield: Makes 10-12 servings. For 6 individual cobblers divide recipe in half
  • Filling:
  • 10 ripe peaches
  • 3 tablespoons bourbon or whiskey
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 cups brown sugar
  • ½ cup granulated sugar
  • 3 tablespoons corn starch
  • Biscuit Dough:
  • 2 cups flour
  • ¼ cup granulated sugar, plus 1½ tablespoons for the top
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 stick butter, cubed and chilled
  • ¾ cup buttermilk
  • 1 egg white, for washing
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the peaches, bourbon, nutmeg, cinnamon, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish (or ramekins)
  3. Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork, pastry blender or 2 knives until the dough resembles sand. Slowly add the buttermilk until the dough comes together. (You may not need all of the buttermilk)
  4. Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about ½-inch thick and place over the peach filling. (If using ramekins, cut rounds out of dough using a 4 inch biscuit cutter.) Use egg white as a wash, brushing on top of dough. Sprinkle the 11/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes. (If using ramekins, place them on a cookie sheet before putting into the oven. These will take much less time to bake. Start at 20 mins and keep checking until tops are golden brown.)
Recipe by The Baker Chick at