Description
Fluffy Peach Buttermilk Biscuits filled with sweet peaches and finished with a smooth vanilla glaze. These tender homemade biscuits make a cozy breakfast, brunch, or dessert treat.
Ingredients
Scale
- 1 1/2 cups finely diced peaches, plus extra for topping if desired
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 cup powdered sugar
- 1/4 cup butter-flavored shortening, cut into pieces
- 1/4 cup frozen butter
- 1 1/8 cups cold buttermilk
- 1 egg mixed with 2 tablespoons milk, for egg wash
- 1 to 2 tablespoons melted butter, for brushing over biscuits
- 1 cup powdered sugar, sifted, for glaze
- 1 tablespoon melted butter, for glaze
- 2 tablespoons milk, for glaze
- 1/8 teaspoon vanilla extract, for glaze
- Generous pinch of salt, for glaze
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Dice the peaches into tiny pieces, place them on paper towels, and gently press out extra juice with more paper towels.
- Whisk the flour, baking powder, salt, and powdered sugar in a large bowl.
- Add the shortening and grate the frozen butter into the dry ingredients.
- Use a pastry cutter or your fingertips to work the fat into the flour until the mixture looks like small crumbs.
- Add the diced peaches and toss gently to coat them with the flour mixture.
- Pour in the cold buttermilk and gently stir with a rubber spatula until a soft, sticky dough forms.
- Sprinkle flour on a work surface, turn the dough onto it, and lightly flour your hands and the top of the dough.
- Gently gather the dough, adding only enough flour to prevent heavy sticking while keeping the dough slightly wet.
- Pat the dough into a 1-inch-thick rectangle, fold it in thirds like a letter, turn it, and repeat the fold 2 to 3 more times.
- Pat the dough into a final 1-inch-thick rectangle.
- Dip a 3-inch biscuit cutter in flour and press straight down without twisting.
- Place the biscuits on the prepared baking sheet about 1 inch apart, or with sides touching for softer sides.
- Refrigerate the cut biscuits for 20 minutes.
- While the biscuits chill, preheat the oven to 450°F.
- Lightly brush the biscuit tops with the egg wash.
- Bake on the top rack for about 18 minutes, or until the biscuits rise and turn golden.
- While the biscuits bake, stir together the sifted powdered sugar, melted butter, milk, vanilla extract, and salt until smooth.
- Remove the biscuits from the oven and brush the tops with melted butter.
- Let the biscuits cool slightly, then brush or spoon glaze over the tops.
- Add reserved diced peaches on top if desired, then drizzle with a second layer of glaze once the first layer sets.
- Serve warm or at room temperature.
Notes
- For frozen peaches, dice them while frozen, spread them on paper towels, and let them thaw before pressing out extra moisture.
- Keep the butter, buttermilk, and shaped biscuits cold for taller, flakier biscuits.
- Do not twist the biscuit cutter because twisting can seal the edges and reduce the rise.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Reheat gently in the microwave or in a low oven until warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 370
- Sugar: 24
- Sodium: 820
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
- Cholesterol: 35