4largepeaches, sliced and peeled(or 4 cups of frozen peaches, or two 15-ounce cans of peaches SEE NOTES)
1tablespooncornstarch
1teaspoonlemon juice
⅔cupsugar, divided
1½cups Bisquick mix(see notes for a DIY baking mix recipe)
½cupmilk, whole or 2%
3tablespoonsbutter, grated(semi-frozen butter is easier to grate)
Instructions
Preheat oven to 375º.
Stir together peaches, cornstarch, 1/2 cup of sugar, and lemon juice in a medium bowl. Pour them into the bottom of the cast iron skillet or casserole dish. Bake at 375º for 20 minutes (then we'll add the biscuit topping).
Rinse the bowl, then stir together Bisquick mix, the rest of the sugar, milk, and butter. The batter will be thick, with a dough-like consistency.
Carefully drop biscuit dough by large, rounded tablespoons (I use a small cookie scoop) on top of the peach mixture. Gently press down to submerge the cobbler topping. Continue baking for 15 minutes, until the filling is bubbly and the biscuits on top are golden.
Let cool at least 10 minutes before serving. Top with vanilla ice cream, whipped cream, or cream cheese.
Notes
Make your own Bisquick with my DIY baking mix recipe (linked). For frozen peaches: allow the peaches to thaw before using. Increase cornstarch to 2 tablespoons.For canned peaches: drain the peaches before using. After the cobbler has cooled completely, transfer to an airtight container or cover with plastic cling wrap and keep in the fridge for up to 4 days.Freeze Bisquick peach cobbler for up to 3 months after putting it in a freezer-safe container. Bake in a 350 degree F preheated oven for 30 minutes to reheat.