Description
Flaky, tender buttermilk biscuits filled with sweet, diced peaches and topped with a simple vanilla glaze. Perfect for breakfast, brunch, or as a sweet treat.
Ingredients
For the Biscuits:
1 ½ cups finely diced peaches
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
½ cup powdered sugar
¼ cup butter-flavored shortening, cut into pieces
¼ cup frozen butter
1 ⅛ cups cold buttermilk
For the Topping and Glaze:
1 egg
2 tablespoons milk (for egg wash)
1–2 tablespoons butter, melted (for brushing)
1 cup powdered sugar, sifted
1 tablespoon butter, melted
2 tablespoons milk
⅛ teaspoon vanilla extract
A generous pinch of salt
Instructions
- Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Step 2: Dice peaches into very small pieces. Place them on a paper towel and gently press with another paper towel to absorb excess moisture. Set aside.
- Step 3: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ½ cup of powdered sugar.
- Step 4: Add the shortening and grate the frozen butter directly into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Step 5: Add the diced peaches to the flour mixture and toss to coat. Pour in the cold buttermilk and stir gently with a spatula until a soft, sticky dough forms.
- Step 6: Turn the dough out onto a well-floured surface. With floured hands, gently pat the dough into a 1-inch thick rectangle. Fold the dough in thirds like a letter. Turn the dough and repeat this folding process 2 to 3 more times to create flaky layers.
- Step 7: Pat the dough into a final 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and press straight down into the dough to cut out biscuits, without twisting. Place the biscuits on the prepared baking sheet.
- Step 8: Refrigerate the cut biscuits on the baking sheet for 20 minutes.
- Step 9: While the biscuits chill, prepare the glaze by stirring together 1 cup sifted powdered sugar, 1 tablespoon melted butter, 2 tablespoons milk, vanilla extract, and a pinch of salt until smooth. Set aside.
- Step 10: In a small bowl, whisk the egg with 2 tablespoons of milk to create an egg wash. Brush the tops of the chilled biscuits with the egg wash.
- Step 11: Bake on the top rack for about 18 minutes, or until the tops are golden brown.
- Step 12: Once done, remove the biscuits from the oven and immediately brush their tops with 1-2 tablespoons of melted butter.
- Step 13: Allow the biscuits to cool slightly, then brush or drizzle with your desired amount of glaze. If desired, top with extra diced peaches and more glaze to finish. Serve warm or at room temperature.
Notes
The dough will be very sticky. Use flour on your hands and work surface as needed, but avoid overworking the dough.
For biscuits with softer sides, place them on the baking sheet so their sides are touching.
For a thicker glaze, allow the first layer to set before adding a second or third layer.
Store leftover biscuits in an airtight container in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American