Cast-Iron Upside-Down Bourbon Peach Skillet Biscuits
My grandmother Big Mama always said a peach left the tree too early had no business being called a peach at all. I learned about patience standing on a wooden stool in her Atlanta kitchen, waiting for summer fruit to reach that heavy, dripping-sweet stage. When I started working in Charleston, I fell in love with pastry technique, but my heart never left those front porch memories. That is where this recipe was born. I take the ripest Georgia peaches and let them bubble away in a hot cast-iron skillet with brown butter, a generous splash of bourbon, and my little secret—a touch of white miso to deepen the caramel notes. Then, I crown the whole bubbling masterpiece with my go-to buttermilk biscuit dough, baked until golden and towering. When you invert it warm onto a platter, the fruit becomes a glossy, rich tapestry. If you want to make it your own, swap the peaches for plums when late summer rolls around, or toss in a sprig of fresh thyme. Every time I pull this skillet from the oven, I am right back on that stool, and I hope it brings that same warmth to your table.
Featured Recipe
Cast-Iron Upside-Down Bourbon Peach Skillet Biscuits
Ripe Georgia peaches caramelize in brown butter, bourbon, and a touch of white miso right in your cast-iron skillet, topped with ultra-flaky buttermilk biscuits. Inverted warm onto a platter, it is a sweet, buttery Southern breakfast tradition with an elevated depth of flavor.
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Timeline
Ingredients
- 4 medium Fresh peaches(peeled and sliced into 1/2-inch wedges)
- 12 tbsp Unsalted butter(divided: 8 tbsp cold for biscuits, 4 tbsp for peach caramel)
- 0.5 cup Light brown sugar(packed)
- 2 tbsp Bourbon(good quality Southern bourbon)
- 1 tsp White miso paste(for savory depth)
- 2.5 cups All-purpose flour(plus extra for dusting)
- 1 tbsp Baking powder
- 0.25 tsp Baking soda
- 1 tsp Kosher salt
- 0.5 tsp Ground cinnamon
- 1 cup Cold buttermilk(shaken well)
- 8 tbsp unsalted butter(cold)
- 4 tbsp unsalted butter
Instructions
- 1
Preheat your oven to 425°F with a 10-inch heavy cast-iron skillet resting inside on the center rack so it gets thoroughly hot.
10 min
Tip: Preheating the skillet ensures the caramel sizzles immediately when you move to the stovetop stage.
- 2
Whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.25 tsp baking soda, 1 tsp kosher salt, and 0.5 tsp ground cinnamon in a large bowl. Peel and slice 4 medium peaches into 1/2-inch wedges.
10 min
Tip: Whisking dry ingredients thoroughly ensures an even rise throughout the biscuits.
- 3
Grate 8 tbsp unsalted butter (cold) into the flour mixture using a box grater, tossing lightly. Pour in 1 cup cold buttermilk and stir with a wooden spoon just until a shaggy dough forms.
8 min
Tip: Handle the dough gently to keep the butter cold, which creates crisp, light layers.
- 4
Carefully remove the hot cast-iron skillet from the oven and set over medium heat on the stovetop. Melt 4 tbsp unsalted butter, then whisk in 0.5 cup light brown sugar, 2 tbsp bourbon, and 1 tsp white miso paste. Add 4 medium peaches (sliced) in an even layer and simmer for 2 minutes until bubbling.
7 min
Tip: White miso is my secret touch—it balances the molasses sweetness with a rich, subtle umami background.
- 5
Turn biscuit dough onto a floured surface, pat into a 1-inch thick rectangle, fold twice for layers, and cut into 6 round biscuits. Arrange biscuits directly over the bubbling peach mixture in the skillet.
6 min
Tip: Nestle the biscuits close together so they lift each other up while baking.
- 6
Transfer the skillet to the oven and bake at 425°F for 20 to 22 minutes until biscuit tops are deep golden brown and peach juice bubbles around the edges.
22 min
Tip: Tent loosely with foil halfway through if the biscuit tops brown faster than desired.
- 7
Remove skillet from oven and let rest for 5 minutes. Carefully invert onto a rimmed serving platter or scoop upside-down onto plates, spooning extra peach caramel over top.
5 min
Tip: Inverting while warm prevents the peach caramel from sticking to the cast iron.
Chef's Notes
Growing up in Atlanta, August meant peaches piled high on the kitchen counter, smelling like pure sunshine. My grandmother taught me that cast iron makes the best vessel for baking biscuits because that retained heat crisps the bottoms while keeping the centers tender. Adding a teaspoon of white miso to the bourbon peach caramel is my modern chef twist—it doesn't taste like soup, it just makes the brown butter and fruit flavor explode.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.