Old-Fashioned Peach Cobbler
Sliced fresh peaches are combined with sugar and lemon juice for this buttermilk peach cobbler before being covered with homemade biscuit dough. The cobbler is baked until the topping is golden brown and the filling is bubbly.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Peaches should be submerged in boiling water for about a minute.
The degree of ripeness affects how long it takes to make the skin easy to peel; if it’s really ripe, it might take less time.
With a slotted spoon, remove the peaches and wash them under cold water.
Remove the skins.
Peaches should be cut into wedges and placed in a 2-inch-deep 2-quart baking dish or a 10-inch deep pie plate.
Peaches should be mixed with 1/2 cup sugar and lemon juice.
Wrap the dish in foil.
Bake for 15 minutes, or until the peaches are hot and bubbling, in the preheated oven.