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Mini Biscuit Topped Peach Cobbler Recipe



Ingredients Needed for Mini Biscuit Topped Peach Cobbler

Mini Biscuit Topping

¼ cup granulated sugar

2 teaspoons of finely grated lemon zest

1 stick of frozen butter

1⅓ cups of chilled heavy cream


Peach Cobbler Filling

1/2 of cup sugar

¼ cup of fresh lemon juice

3 tablespoons of cornstarch

1/2 teaspoon of ground cinnamon

1/2 teaspoon of nutmeg

1 tsp. vanilla extract

1/8 teaspoon of salt

3 Tbsp of butter, melted

2 tablespoons of raw sugar


Directions to Make Mini Biscuits Topping


  1. In a large bowl, Miss Lena’s Buttermilk Biscuit mix. Whisk in sugar and lemon zest.

  2. Add grated butter and toss to coat.

  3. Make a well in the middle of the flour mixture and add cold heavy whipping cream, tossing flour mixture constantly with a fork to distribute until a dough forms. The dough will feel very wet and stick.


4. Turn out dough onto a generously floured surface. Dust rolling pin with flour and roll out the dough. Fold dough four times and roll out a again. Continue to dust surface and rolling pin with flour as needed. Repeat folding and rolling out process at least three times.


5. Cut dough in half and rollout half the dough to ½" thick.


6. Use mini biscuit 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.


Peach Cobbler Filling


  1. In a bowl, add peaches, sugar, cinnamon, salt. nutmeg and vanilla extract. Mix lemon juice and cornstarch to make a slurry and then add to the peaches.

  2. Add peach filling to a cast iron skillet or baking dish and top with chilled mini biscuits.

  3. Top with melted butter and sprinkle raw sugar on top.

  4. Bake on 400 degrees for 10 minutes. Reduce the heat to 350 and bake until biscuits are golden brown. About 50 more minutes.

  5. Allow to cool for 10 minutes and serve with whipped cream or ice cream.



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