Buttermilk Biscuit Peach Cobbler
Why settle for a regular peach cobbler when you can enjoy buttermilk biscuit peach cobbler? This delightful dessert is the ultimate summer treat, combining soft and gooey spiced peaches with golden brown, fluffy biscuits. These buttermilk biscuits are the perfect topping for some tender, spiced peaches. It’s also a breeze to make, so it’s a must-try for your next gathering or a cozy night in.
Servings: 4 Biscuits
Calories: 126.2kcal
Ingredients
Biscuits:
- 30 g All Purpose Flour (King Arthur)
- 20 g Keto Wheat Flour or sub equal parts AP (King Arthur)
- 10 g Unflavored Protein Powder (Quest)
- 1 tsp Baking Powder
- ½ tsp Salt
- 14 g Unsalted Butter (cold & cubed, Vital Farms)
- 20 g Nonfat Greek Yogurt (Siggi’s)
- 60 ml Low Fat Buttermilk (Sprout’s)
Peaches:
- 140 g Frozen or Fresh Peach Slices
- 16 g Zero Calorie Brown Sugar (H-E-B)
- 5 g Tapioca Flour (Bob’s Red Mill)
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
To Bake:
- 1 tsp Low Fat Buttermilk (Sprout’s)
- 1 tsp Sugar in the Raw
To Top:
- ¼ serving Homemade Protein Vanilla Ice Cream
- Cinnamon
- Sugar in the Raw
Instructions
Biscuits:
- In a mixing bowl, add in your flour, protein powder, baking powder, and salt. Give it all a good mix.30 g (0.25 cups) All Purpose Flour, 20 g (2.5 tbsp) Keto Wheat Flour or sub equal parts AP, 10 g (2 tbsp) Unflavored Protein Powder, 1 tsp Baking Powder, 1/2 tsp Salt
- Then add in small chunks of your cold butter. Use your hands to incorporate it into the flour.14 g (1 tbsp) Unsalted Butter
- Add in your yogurt and roughly mix it in with a spoon in a similar manner.20 g (1.5 tbsp) Nonfat Greek Yogurt
- Finally add in your buttermilk to the center and mix the dough. It should be tacky and a little sticky. If it’s too wet, add some more flour and if it’s too dry, add more buttermilk (1 tsp at a time). Set aside.60 ml (0.25 cups) Low Fat Buttermilk
Peaches:
- To your mini 6.5” cast iron skillet, add in your peach slices along with the sugar, tapioca flour, cinnamon, and nutmeg.140 g (1 cup) Frozen or Fresh Peach Slices, 16 g (4 tsp) Zero Calorie Brown Sugar, 5 g (1 tsp) Tapioca Flour, 1/2 tsp Cinnamon, 1/4 tsp Nutmeg
- Give it all a good mix until it’s evenly coated. Flatten so it lays evenly.
To Bake:
- Use an ice cream scooper to scoop out 4 even portions of the dough to the top of your peaches.
- Brush the tops with some buttermilk and sprinkle of sugar in the raw to each of the biscuits.1 tsp Low Fat Buttermilk, 1 tsp Sugar in the Raw
- Bake at 350° for 35-40 minutes until tops are golden brown and peaches are tender. Times will vary depending on your oven. I cooked in my toaster oven so it cooks up much faster.
To Serve:
- While that bakes, prep your protein ice cream. Scoop out 1/4th servings of ice cream to the top of your cobbler. Sprinkle with cinnamon and some more sugar in the raw.1/4 serving Homemade Protein Vanilla Ice Cream, Cinnamon, Sugar in the Raw
- Each biscuit is a serving with equal parts peach! Best enjoyed fresh out the oven but can be reheated in the oven at 350° for 3-5 minutes.
Video Tutorial
Nutrition Information
Buttermilk Biscuit Peach Cobbler
Serving Size
1 Biscuit
Amount per Serving
Calories
126.2
% Daily Value*
Fat
3.8
g
6
%
Saturated Fat
2.3
g
14
%
Cholesterol
12.4
mg
4
%
Sodium
77.5
mg
3
%
Potassium
87.3
mg
2
%
Carbohydrates
18.5
g
6
%
Fiber
1.4
g
6
%
Sugar
4.8
g
5
%
Protein
8.9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.