Peach Buttermilk Biscuits

Warm, fluffy buttermilk biscuits bursting with juicy peaches and topped with a smooth vanilla glaze.

Come with me and watch as I whip up these delicious peach buttermilk biscuits from beginning to end!

This week, I’ve been wrapped up in planning a family getaway to Aspen, CO. My youngest son has been dreaming about playing in deep snow for ages now. Funny thing is, we don’t often get the kind of snow he wants around here. Since time’s ticking and he’s growing fast, we decided to chase that fluffy white stuff where it actually falls!

We picked Aspen because I’m drawn to its cozy streets and one-of-a-kind restaurants. I am so ready to explore and find some yummy new eats to bring back home and recreate. That’s always my favorite part about traveling—bringing a little taste of the adventure back to my own kitchen.

Here’s a neat tidbit I found while planning the trip: Did you know Colorado is famous for its Palisade Peaches? They say these peaches are sweeter, juicier, and bigger than the famous Georgia ones. Well, I’m excited to find out if that’s true!

The thought of those peaches totally put me in the mood for something fresh and peachy—so here we go!

These Peach Buttermilk Biscuits are coming right up!!

I honestly can’t think of anything with more Southern charm than fluffy buttermilk biscuits loaded with sweet, juicy peaches all cozyed up together!

It was only a matter of time before I’d share a peach biscuit recipe on here. I promise—you’re going to love them!

So head on into the kitchen, and let’s make a batch together!

If you’re dreaming of warm, flaky buttermilk biscuits bursting with sweet peach bites and a shiny vanilla glaze, you are in the right spot. These Peach Buttermilk Biscuits came from my peach-inspired mood (and a little Aspen trip daydreaming) and bring you all the cozy Southern flavors with a bright, fruity pop.

This section gives you a quick peek at what’s coming: a simple, doable recipe that uses everyday pantry staples, a couple of handy tips for flaky biscuits (think cold butter and quick letter-folds), plus an easy vanilla glaze to finish things off. No fancy gear required—just some patience and a hankering for biscuits.

• Quick overview: Makes about 8 biscuits; prep takes roughly 15 minutes; bakes for about 18 minutes; total time under an hour.
• Fruit options: Works great with fresh, frozen, or canned peaches—just dice finely and drain well.
• Make-ahead magic: Slice your biscuits and flash-freeze them for up to 3 months.
• What’s below: full list of ingredients, step-by-step instructions with photos, pro tips, swaps, storage and freezing advice, FAQs, and a video showing the entire process from start to finish.

Keep reading, then roll up your sleeves—these peach biscuits come together quicker than you think, and every bite is pure peachy bliss.

Why You’ll Love Them

These peach buttermilk biscuits are a delightful mix of tender, flaky biscuit layers with juicy pockets of peach and a smooth vanilla glaze that looks as good as it tastes—all without any complicated steps. Using cold butter and quick letter-folds builds those flaky layers, while diced peaches bring juicy brightness, and the glaze adds a sweet bakery finish. Craving an even more indulgent peach dessert? Try the Perfect Peach Upside-Down Skillet Cake with easy salted caramel topping.

• Quick and beginner-friendly: about 15 minutes prep and 18 minutes baking time.
• Fruit flexibility: fresh, frozen, or canned peaches are all welcome once diced and drained.
• Perfect for planning ahead: freeze your cut dough or baked biscuits for up to 3 months.
• Great for any time: breakfast, an afternoon snack, or topped with ice cream for an easy dessert (or try Peach Cobbler Cinnamon Rolls for a cozy morning treat).
• Made with simple pantry ingredients: flour, butter or shortening, buttermilk, and powdered sugar—nothing fancy, all flavor!

What You’ll Need

• 1½ cups peaches, finely diced (plus extra if you want to add on top after glazing)
• 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 tablespoons milk)
• 1-2 tablespoons butter, melted (for brushing on biscuits)
• 1 cup powdered sugar, sifted
• 1 tablespoon butter, melted
• 2 tablespoons milk
• ⅛ teaspoon vanilla extract
• salt, generous pinch

How to Make Them

1. Line a baking sheet with parchment paper and set aside.
2. Dice peaches finely, spread on paper towels, press to remove excess moisture, and set aside (reserve some for topping if desired).
3. Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
4. Grate frozen butter and add chopped shortening to the dry ingredients; use a pastry cutter to mix until pea-sized crumbs form.
5. Toss the diced peaches into the flour mixture to coat them evenly.
6. Pour in cold buttermilk and gently stir with a rubber spatula until a soft dough forms.
7. Flour your work surface, turn the sticky dough out, flour the dough and your hands lightly, and gently gather the dough, adding just enough flour to prevent sticking.
8. Press the dough into a 1-inch-thick rectangle, fold into thirds like a letter, turn, and repeat the folds 2–3 times to build layers.

9. Press the dough into a 1-inch-thick rectangle again and use a floured 3-inch biscuit cutter to cut rounds, pressing straight down without twisting; re-roll scraps as needed.

   

10. Arrange biscuit rounds on the prepared baking sheet about 1 inch apart or touching and chill in the refrigerator for 20 minutes.
11. Preheat the oven to 450°F (230°C) while the biscuits chill.
12. Lightly brush the tops of the chilled biscuits with egg wash (1 egg mixed with 2 tablespoons milk).
13. Bake the biscuits on the top oven rack for about 18 minutes, until golden brown.
14. While the biscuits bake, whisk together powdered sugar, melted butter, milk, vanilla, and a pinch of salt until smooth and set aside.
15. Brush the hot biscuits immediately with melted butter.
16. Let the biscuits cool a few minutes, then brush on the glaze; let the first layer dry and add additional layers if desired, and sprinkle reserved diced peaches over the wet glaze.
17. Allow the glaze to set completely.

Pro Tips for Flaky Biscuits

• Keep everything super cold! Make sure your butter stays frozen until you grate it, and keep the shortening and buttermilk chilled. Cold ingredients are key to flaky biscuits.
• Don’t over-flour the dough. Use just enough flour on your work surface and hands to handle the sticky dough. Too much flour makes dry biscuits, too little gets messy.
• Handle the dough gently. When gathering and pressing out the dough, be light-handed to keep it tender.
• No twisting the biscuit cutter. Press straight down and pull up—twisting seals edges and stops the biscuits from rising properly.

• Practice makes perfect. Biscuit making is a skill, so give yourself some grace and keep trying. You’ll get it!

Breakfast idea – Spread warm peach biscuits with butter or honey and serve with grits, bacon, and eggs for a true Southern-style breakfast.

Snack time – Try them with peach butter spread to amp up the fruity flavor alongside your afternoon tea or coffee.

Dessert idea – Top with whipped cream and a sprinkle of cinnamon, nutmeg, and peach syrup for an easy peach shortcake. Or warm up some buttered peaches to spoon over for a quick peach cobbler with vanilla ice cream on the side—or try a gluten-free peach cobbler with fresh peaches for the full classic experience.

Mix-Ins and Substitutions

This peach buttermilk biscuits recipe works beautifully with fresh, frozen, or canned peaches. Just remember to peel fresh peaches first for the best texture and flavor.

No matter which kind you use, finely dice the peaches and remove as much moisture as you can to avoid soggy biscuits.

My go-to is frozen peaches that I cut small while frozen and then thaw on paper towels before pressing out any extra juice. That keeps the peach flavor popping without watering down the dough.

Storage and Make-Ahead

These biscuits are best baked fresh, but freezing the dough is a lifesaver! Arrange the cut biscuits on a baking sheet and freeze for 1-2 hours to flash freeze them, so they don’t stick.

Then, pop the frozen biscuits into a freezer bag or airtight container, label it, and store for up to 3 months.

Keep baked biscuits in an airtight container in the fridge, with parchment paper between layers if you stack them.

Common Questions Answered

Can I add spices to these peach buttermilk biscuits? Absolutely! Cinnamon and nutmeg pair beautifully with peaches. Add them right into the biscuit dough or mix some into the glaze for a little extra warmth.

How should I reheat the biscuits? These biscuits taste great at room temperature or warmed up. For a quick heat, pop them in the microwave for 5-10 seconds until cozy warm.

Why aren’t my biscuits browning? For a golden top, brush the biscuits with an egg wash or milk before baking. Baking on the top oven rack helps too, and you can briefly broil them at the end if you want a stronger color.

How can I boost the peach flavor even more? Try stirring in a bit of peach syrup or peach extract into your biscuit dough or glaze for an extra burst of peachy goodness.