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

  • Total Time: under 1 hour
  • Yield: Makes about 8 biscuits 1x

Ingredients

Scale
  • 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 (for glaze)
  • 1 tablespoon butter, melted (for glaze)
  • 2 tablespoons milk (for glaze)
  • ⅛ teaspoon vanilla extract (for glaze)
  • Salt, generous pinch (for glaze)

Instructions

  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.

Notes

Keep ingredients cold for flaky biscuits: frozen butter, chilled shortening, and cold buttermilk., Avoid over-flouring the dough to keep biscuits tender and not dry., Handle dough gently to preserve flakiness., Press biscuit cutter straight down without twisting to ensure proper rising., Biscuits freeze well: flash freeze cut biscuits for 1-2 hours then store up to 3 months., Use cinnamon and nutmeg as optional spices in dough or glaze for extra warmth., Reheat biscuits by microwaving 5-10 seconds or enjoy at room temperature.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 biscuit
  • Calories: Approximately 220 calories per biscuit (estimate based on ingredients)
  • Fat: 9g per serving (estimate)
  • Carbohydrates: 32g per serving (estimate)
  • Protein: 3g per serving (estimate)