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Fluffy buttermilk biscuits filled with sweet peaches and topped with a vanilla glaze!

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 small pieces)
  • ¼ cup frozen butter, grated
  • 1⅛ cups cold buttermilk
  • Egg wash (1 egg mixed with 2 tablespoons milk)
  • 1–2 tablespoons melted butter (for brushing over biscuits)
  • Glaze:
  • 1 cup sifted powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons milk
  • ⅛ teaspoon vanilla extract
  • A generous pinch of salt

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Dice peaches into tiny pieces and place them on paper towels to absorb extra juice. Press gently between towels to remove additional moisture; set aside.
  3. Whisk together all-purpose flour, baking powder, salt, and powdered sugar in a large bowl.
  4. Add butter-flavored shortening and grated frozen butter to dry ingredients; use a pastry cutter or fingers to blend until mixture resembles small crumbs.
  5. Add diced peaches to the dry mixture and gently toss to coat each piece.
  6. Pour in cold buttermilk and stir with a rubber spatula until soft dough forms, being careful not to overmix.
  7. Flour work surface generously, turn sticky dough onto it, dust dough and hands with flour, and gently gather and press dough just enough to handle, keeping it slightly wet.
  8. Pat dough into a 1-inch-thick rectangle.
  9. Fold dough into thirds like a letter, turn it, and repeat 2-3 more times to build flaky layers.
  10. Pat dough one final time into a 1-inch-thick rectangle.
  11. Flour a 3-inch biscuit cutter and press straight down into dough without twisting; gather and press out remaining dough as needed.
  12. Place cut biscuit rounds about 1 inch apart (or touching for softer sides) on prepared baking sheet; refrigerate for 20 minutes.
  13. While dough chills, preheat oven to 450°F.
  14. Lightly brush chilled biscuit tops with egg wash.
  15. Bake biscuits on the top rack for about 18 minutes, or until golden and puffed.
  16. While biscuits bake, whisk together sifted powdered sugar, melted butter, milk, vanilla extract, and pinch of salt until smooth to make glaze; set aside.
  17. Remove biscuits from oven and brush hot biscuits with melted butter.
  18. Let biscuits cool slightly, brush desired amount of glaze over them (allowing layers to dry before adding more). Sprinkle reserved diced peaches on top if desired.
  19. Once glaze has set, drizzle additional glaze over biscuits for a glossy finish.
  20. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.

Notes

For best texture and flavor, use frozen peaches diced while still frozen, then thaw and press dry on paper towels before adding to the dough., You can add warm spices like cinnamon or nutmeg to the biscuit dough or glaze for a warm spice note., Biscuits can be frozen raw by flash freezing on a baking sheet for 1-2 hours, then stored in freezer-safe bags up to 3 months; bake from frozen as needed., To reheat, microwave 5-10 seconds or warm gently in the oven wrapped in foil to keep soft., Brush biscuit tops with egg wash or milk before baking to encourage browning; baking on the top rack helps, and broiling briefly can add color but watch carefully to prevent burning., To boost peach flavor, consider adding a splash of peach syrup or peach extract to dough or glaze.

Nutrition

Find it online: https://cookingcrumbs.com/peach-buttermilk-biscuits/