Description
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.
Notes
- 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.