Peach Buttermilk Biscuits

Peach Buttermilk Biscuits are soft, flaky, and packed with juicy peaches. Finished with a sweet vanilla glaze, these homemade biscuits are perfect for breakfast, brunch, or a delicious afternoon treat.

Ingredients

• 1½ cups finely diced peaches
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1½ teaspoons salt
• ½ cup powdered sugar
• ¼ cup butter-flavored shortening, cut into pieces
• ¼ cup frozen butter
• 1⅛ cups cold buttermilk
• 1 egg
• 2 tablespoons milk
• 1–2 tablespoons melted butter, for brushing

For the Vanilla Glaze

• 1 cup sifted powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons milk
• ⅛ teaspoon vanilla extract
• Generous pinch of salt

Instructions

• Line a baking sheet with parchment paper.
• Finely dice the peaches and gently press them between paper towels to remove excess moisture.
• Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
• Add the shortening and grate the frozen butter into the flour mixture.
• Cut the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
• Add the diced peaches and gently toss to coat them with the flour mixture.
• Pour in the cold buttermilk and gently stir until a soft, sticky dough forms.
• Transfer the dough to a floured surface and gently gather it together, adding only enough flour to prevent excessive sticking.
• Pat the dough into a 1-inch-thick rectangle and fold it into thirds.
• Turn the dough and repeat the folding process 2–3 more times to create flaky layers.
• Pat the dough to about 1 inch thick and cut biscuits using a floured 3-inch biscuit cutter. Do not twist the cutter.
• Place the biscuits on the prepared baking sheet about 1 inch apart.
• Refrigerate for 20 minutes.
• Preheat the oven to 450°F while the biscuits chill.
• Mix 1 egg with 2 tablespoons milk and lightly brush the biscuit tops with the egg wash.
• Bake on the top rack for about 18 minutes, or until golden and cooked through.
• Mix all glaze ingredients until smooth.
• Remove the biscuits from the oven and brush them with melted butter.
• Let them cool slightly, then drizzle or brush with the vanilla glaze.
• Add a few reserved peach pieces on top if desired, then drizzle with additional glaze to secure them.
• Serve warm or at room temperature.

Serving and Storage Tips

• Serve warm with coffee, tea, or a glass of cold milk.
• Add extra fresh peaches just before serving for a fruity finish.
• For breakfast, serve with butter, honey, or peach preserves.
• For dessert, serve with whipped cream or vanilla ice cream.
• Store cooled biscuits in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 300°F oven for several minutes to restore their softness.
• Avoid adding fresh peach toppings until serving if storing the biscuits.
• Unglazed biscuits can be frozen for up to 2 months. Thaw and warm before glazing.

Variations

1. Cinnamon Peach Biscuits: Add 1 teaspoon ground cinnamon to the dry ingredients for a warm, spiced flavor.
2. Brown Sugar Peach Biscuits: Replace ¼ cup of the powdered sugar with light brown sugar for a deeper caramel-like taste.
3. Vanilla Peach Biscuits: Add 1 teaspoon vanilla extract to the biscuit dough for extra vanilla flavor.
4. Lemon Peach Biscuits: Add 1 teaspoon fresh lemon zest to the dough and a little lemon juice to the glaze.
5. Ginger Peach Biscuits: Add ½ teaspoon ground ginger to complement the sweetness of the peaches.
6. White Chocolate Peach Biscuits: Fold ½ cup white chocolate chips into the dough with the peaches.
7. Blueberry Peach Biscuits: Add ½ cup fresh or frozen blueberries along with the diced peaches.
8. Raspberry Peach Biscuits: Fold in ½ cup raspberries for a sweet-tart combination.
9. Almond Peach Biscuits: Add ½ teaspoon almond extract to the glaze and sprinkle sliced almonds over the finished biscuits.
10. Cream Cheese Glaze: Replace the butter in the glaze with 2 tablespoons softened cream cheese for a richer topping.
11. Maple Peach Biscuits: Replace some of the milk in the glaze with maple syrup for a maple-peach flavor.
12. Coconut Peach Biscuits: Add ½ cup shredded sweetened coconut to the dough for a tropical twist.
13. Pecan Peach Biscuits: Add ½ cup finely chopped toasted pecans for crunch.
14. Streusel Peach Biscuits: Sprinkle a simple mixture of flour, brown sugar, butter, and cinnamon over the biscuits before baking.
15. Peach Cobbler Biscuits: Add cinnamon sugar to the tops and serve warm with vanilla ice cream for a peach-cobbler-inspired dessert.

FAQs

1. Can I use canned peaches?
Yes. Drain them very well and pat them dry before dicing to prevent excess moisture.

2. Can I use frozen peaches?
Yes. Thaw, drain, and pat them dry before adding them to the dough.

3. Why should the peaches be dried first?
Removing excess juice helps prevent the biscuit dough from becoming too wet and difficult to work with.

4. Can I make these biscuits without shortening?
Yes. You can replace the shortening with an equal amount of cold butter, although the texture may be slightly different.

5. Why is the butter frozen?
Grating frozen butter helps distribute small pieces of butter throughout the dough, creating flaky layers as the biscuits bake.

6. Can I prepare the biscuits ahead of time?
Yes. Cut the biscuits and refrigerate them before baking. You can also freeze unbaked biscuits for longer storage.

7. Why shouldn’t I twist the biscuit cutter?
Twisting can seal the edges of the dough and prevent the biscuits from rising properly.

8. Can I make the glaze thicker?
Yes. Add more powdered sugar until you reach your desired consistency.

9. How do I keep the biscuits flaky?
Keep the butter and buttermilk cold, avoid overmixing, and handle the dough gently.

10. Can I freeze Peach Buttermilk Biscuits?
Yes. Freeze them without the glaze for up to 2 months. Thaw, warm, and glaze before serving.

These Peach Buttermilk Biscuits combine flaky homemade layers, juicy peaches, and a sweet vanilla glaze in one irresistible treat. They are easy enough for breakfast but special enough for brunch or dessert.

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