Description
Peach Buttermilk Biscuits are tender, flaky biscuits infused with juicy peaches and topped with a sweet glaze, perfect for a delightful treat any time of the day.
Ingredients
Scale
- 1½ cups finely diced peaches (plus more set aside if adding on top of glaze)
- 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 butter (frozen)
- 1⅛ cups buttermilk, cold
- 1 egg (for egg wash) mixed with 2 tablespoon milk
- 1–2 tablespoons butter, melted (for brushing over biscuits)
- 1 cup powdered sugar, sifted (for glaze)
- 1 tablespoon butter, melted (for glaze)
- 2 tablespoons milk (for glaze)
- ⅛ teaspoon vanilla extract (for glaze)
- salt, a generous pinch (for glaze)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Dice peaches into tiny pieces and place them on a paper towel to absorb extra juice. Press gently between paper towels to remove additional moisture and set aside.
- Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
- Add shortening and grate frozen butter into the dry ingredients. Use a pastry cutter to mix until the mixture looks like small crumbs.
- Add the diced peaches to the flour mixture and toss to coat.
- Pour in the buttermilk. Gently stir using a rubber spatula until a soft dough forms.
- Sprinkle flour onto your work surface and turn the dough onto it (the dough will be very sticky). Sprinkle more flour over the dough and your hands, then gently gather the dough, adding flour as needed to prevent sticking but keeping the dough slightly wet.
- Pat the dough into a small 1-inch thick rectangle and gently fold it in thirds (like folding a letter). Turn the dough and repeat 2-3 more times to create flaky layers.
- Finally, pat the biscuit dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour, then press straight into the dough without twisting.
- Place the cut biscuits on the prepared baking sheet about an inch apart (or sides touching for softer sides). Refrigerate for 20 minutes.
- While the dough is chilling, preheat the oven to 450 F.
- Lightly brush the tops of the biscuits with the egg wash.
- Bake on the top rack for about 18 minutes (cook time may vary).
- While the biscuits are cooking, make the glaze by stirring together all the glaze ingredients until smooth. Set aside.
- When biscuits are done, remove the pan from the oven and brush with melted butter.
- Allow the biscuits to cool slightly, then brush your desired amount of glaze over the biscuits. You can sprinkle on the reserved diced peaches now if desired.
- Once the glaze has hardened, drizzle more glaze over the biscuits to lock in the diced peaches and allow the glaze to firm up.
- Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.
Notes
- Ensure peaches are well drained to avoid excess moisture in the dough.
- For extra flavor, consider adding a dash of cinnamon to the dry ingredients.
- Make sure the butter is frozen to create flaky biscuits.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg