Flaky Peach Buttermilk Biscuits with a Sweet Glaze

There’s something truly magical about a warm, flaky buttermilk biscuit, fresh from the oven. But what happens when you take that Southern classic and infuse it with the sweet, juicy essence of summer peaches? You get these incredible Peach Buttermilk Biscuits. Each bite is a perfect harmony of tender, buttery layers, pockets of sweet fruit, and a luscious vanilla glaze that ties it all together. It’s like your favorite biscuit and a mini peach cobbler had a delicious baby.

These biscuits have become a staple in my kitchen, especially when peaches are at their peak. They’re the star of any brunch, a delightful afternoon treat with a cup of tea, or even a simple dessert. If you love weaving peaches into your baking, you’ll also adore these Peach Cobbler Cinnamon Rolls for another show-stopping breakfast treat.

Why make this Peach Buttermilk Biscuits recipe

You’re going to fall in love with these biscuits, and here’s why:

Flaky Layers for Days: The combination of frozen butter, shortening, and a special folding technique creates unbelievably flaky, pull-apart layers.

Perfectly Peachy: Using finely diced fresh peaches ensures you get a burst of sweet fruit flavor in every single bite without making the biscuits soggy.

Sweet but Balanced: The biscuit dough has just a touch of powdered sugar for tenderness, while the sweet vanilla glaze on top provides the perfect finish without being overly sugary.

Versatile and Impressive: Serve them for a special weekend breakfast, an elegant brunch, or as a unique dessert. They look and taste like they came from a high-end bakery!

Ingredients

• 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
• egg wash (1 egg mixed with 2 tablespoon milk)
• 1-2 tablespoons butter, melted (for brushing over biscuits)
• 1 cup powdered sugar, sifted
• 1 tablespoon butter, melted
• 2 tablespoons milk
• ⅛ teaspoon vanilla extract
• salt, a generous pinch

How to make Peach Buttermilk Biscuits

Step 1: First, prepare a baking sheet by lining it with parchment paper. This will prevent the biscuits from sticking and make cleanup a breeze.

Step 2: Prep your peaches. Dice them into very small pieces. Spread them out on a layer of paper towels and gently press with another paper towel on top. This is a crucial step to absorb excess moisture, which keeps the dough from becoming too wet.

Step 3: In a large mixing bowl, whisk together the dry ingredients: the all-purpose flour, baking powder, salt, and powdered sugar. Combining these now ensures even distribution.

Step 4: Add the butter-flavored shortening pieces to the flour mixture. Then, using a box grater, grate the frozen butter directly into the bowl. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Step 5: Gently add the dried, diced peaches to the flour and fat mixture. Toss everything together lightly to coat the peaches in flour, which helps suspend them in the dough.

Step 6: Pour the cold buttermilk into the bowl. Use a rubber spatula to gently stir until a shaggy, soft dough just comes together. Be careful not to overmix!

Step 7: Turn the sticky dough out onto a well-floured work surface. Sprinkle more flour on top of the dough and on your hands. Gently bring the dough together, adding just enough flour to keep it from being an unmanageable mess, but it should still feel slightly wet and tacky.

Step 8: Pat the dough into a 1-inch thick rectangle. Fold it into thirds, like you would a business letter. Turn the dough 90 degrees and repeat this pat-and-fold process 2 to 3 more times. This lamination is the secret to creating those amazing flaky layers.

Step 9: After the final fold, pat the dough out one last time into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and press it straight down into the dough. Avoid twisting the cutter, as this can seal the edges and prevent a good rise. Place the cut biscuits on your prepared baking sheet, either an inch apart for crispier sides or touching for softer, pull-apart sides. Gather the scraps, gently re-pat, and cut more biscuits. Chill the entire pan in the refrigerator for 20 minutes.

Step 10: While the biscuits are chilling, preheat your oven to a hot 450°F. The cold dough hitting the hot oven creates the steam needed for a great lift.

Step 11: Remove the biscuits from the fridge and lightly brush the tops with the egg wash. This will give them a beautiful, golden-brown finish.

Step 12: Bake on the top rack for about 18 minutes, or until the tops are tall and golden brown. Cooking times can vary slightly by oven.

Step 13: While the biscuits bake, prepare the glaze. In a small bowl, stir together the sifted powdered sugar, melted butter, milk, vanilla extract, and a pinch of salt until smooth.

Step 14: As soon as the biscuits come out of the oven, brush the hot tops with the 1-2 tablespoons of extra melted butter. This adds another layer of flavor and keeps them soft.

Step 15: Let the biscuits cool for a few minutes. Then, brush or drizzle the glaze over the warm biscuits. For a thicker glaze, you can let the first layer set and then add more. If you reserved some peaches, sprinkle them on top now and add a final drizzle of glaze to lock them in place.

How to serve Peach Buttermilk Biscuits

These biscuits are at their absolute best when served warm. The buttery dough is tender, the peaches are soft, and the glaze is just starting to set. They are a complete treat all on their own, perfect alongside a hot cup of coffee or a tall glass of cold milk. For an extra-decadent dessert, serve a warm biscuit with a small scoop of vanilla bean ice cream and let it melt into all the nooks and crannies.

How to store Peach Buttermilk Biscuits

Because these biscuits contain fresh fruit and a milk-based glaze, they should be stored properly to maintain freshness. Once completely cooled, place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, you can warm them in a microwave for 15-20 seconds or in a 300°F oven for a few minutes to help crisp them up again.

Tips to make

Keep It Cold: The number one rule for flaky biscuits is to keep your ingredients (especially the butter, shortening, and buttermilk) as cold as possible right until they go into the dough. Grating the butter while it’s frozen is a game-changer for creating pockets of fat that steam up and create layers.

Don’t Overwork the Dough: Handle the dough as little as possible. The goal is to bring it together, not to knead it like bread. Overworking develops gluten, which will result in tough, dense biscuits instead of light and flaky ones.

Press, Don’t Twist: When using your biscuit cutter, press straight down firmly and pull straight up. Twisting the cutter seals the edges of the biscuit, which can prevent it from rising to its full, flaky potential.

Dry Those Peaches: Don’t skip the step of patting the diced peaches dry with paper towels. Excess juice will make your dough a sticky, soggy mess and can inhibit the rise. If you’re as obsessed with peach season as I am, you have to try my Old Fashioned Peach Cake Recipe too!

FAQs About Peach Buttermilk Biscuits

Can I use frozen or canned peaches?

Yes, you can, but fresh is best for flavor and texture. If using frozen peaches, thaw them completely and pat them very dry. If using canned peaches, rinse them to remove the heavy syrup and pat them extremely dry before dicing.

Why was my biscuit dough so sticky?

This is a very wet and sticky dough by nature, which is what makes the final biscuits so tender and moist. Make sure to use a well-floured surface and flour your hands generously. Also, ensure your peaches are patted dry to avoid adding extra liquid to the dough. Add just enough extra flour as you fold to make it manageable.

Can I make the dough ahead of time?

You can! You can prepare the dough, cut the biscuits, and place them on the baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready, just brush with egg wash and bake straight from the fridge, adding a minute or two to the baking time if needed.

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Final Thoughts

These Peach Buttermilk Biscuits are a true celebration of summer flavors wrapped in a classic comfort bake. The process of creating those flaky layers is incredibly rewarding, and the end result is a bakery-quality treat you can proudly say you made from scratch. Whether you make them for a lazy weekend morning or a special occasion, they are guaranteed to disappear fast and bring smiles to everyone’s faces. Enjoy every sweet, buttery, peachy bite!

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