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Peach Buttermilk Biscuits with Sweet Glaze Recipe

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4.4 from 90 reviews

  • Author: Sophia
  • Total Time: 43 minutes
  • Yield: 10-12 biscuits
  • Diet: Vegetarian

Description

These Peach Buttermilk Biscuits are fluffy, tender, and bursting with sweet diced peaches. The biscuits feature flaky layers created by folding the dough multiple times, and they’re finished with a luscious vanilla glaze that complements the natural peach sweetness perfectly. Ideal for breakfast, brunch, or a delightful treat, these biscuits combine the comforting richness of buttermilk and butter with juicy fruit and a sweet glaze for an irresistible homemade indulgence.

Ingredients

Peach Biscuits

  • 1½ cups finely diced peaches (plus more for topping, optional)
  • 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 frozen butter, grated
  • 1⅛ cups cold buttermilk
  • Egg wash: 1 egg mixed with 2 tablespoons milk
  • 1-2 tablespoons melted butter (for brushing)

Glaze

  • 1 cup powdered sugar, sifted
  • 1 tablespoon melted butter
  • 2 tablespoons milk
  • ⅛ teaspoon vanilla extract
  • Generous pinch of salt

Instructions

  1. Prepare Baking Sheet and Peaches: Line a baking sheet with parchment paper and set it aside. Dice peaches finely, then place them on paper towels and gently press to absorb excess juice. Set the peaches aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until evenly combined.
  3. Add Shortening and Butter: Add the cut butter-flavored shortening and grate the frozen butter directly into the dry ingredients. Use a pastry cutter to blend these until the mixture resembles small crumbs.
  4. Incorporate Peaches: Toss the diced peaches into the flour mixture, coating them evenly to distribute their sweetness and moisture throughout the dough.
  5. Add Buttermilk and Form Dough: Pour the cold buttermilk into the mixture and gently stir with a rubber spatula to create a soft dough. Avoid overmixing to maintain a tender texture.
  6. Prepare Dough for Folding: Sprinkle flour on a work surface, turn the sticky dough out onto it, and dust the top of the dough and your hands with more flour. Gently gather the dough, adding flour as needed to prevent sticking while keeping the dough slightly moist.
  7. Create Flaky Layers: Pat the dough into a 1-inch thick rectangle. Fold the dough into thirds like a letter, turn it 90 degrees, and repeat this folding process 2-3 more times. This layering helps develop the biscuits’ signature flakiness.
  8. Cut Biscuits: Finally, pat the folded dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and press straight down into the dough without twisting to cut out biscuits. Gather and press the remaining dough as needed to cut out more biscuits.
  9. Chill the Biscuits: Place the cut biscuits about an inch apart (or touching for softer edges) on the prepared baking sheet. Refrigerate for 20 minutes to help them hold their shape during baking.
  10. Preheat Oven and Apply Egg Wash: While the biscuits chill, preheat the oven to 450°F (232°C). Lightly brush the tops of the biscuits with the egg wash made from egg and milk to give a golden finish.
  11. Bake Biscuits: Bake on the top rack for approximately 18 minutes, or until the biscuits are puffed and golden brown. Cooking time may vary slightly depending on your oven.
  12. Prepare Glaze: While biscuits bake, mix together sifted powdered sugar, melted butter, milk, vanilla extract, and a pinch of salt until smooth. Set aside.
  13. Brush with Butter: When the biscuits come out of the oven, immediately brush their tops with melted butter to enhance flavor and softness.
  14. Glaze and Garnish: Allow biscuits to cool slightly, then brush the glaze over them. Let the glaze dry and apply additional layers for a thicker coating if desired. Sprinkle reserved diced peaches on top, then drizzle more glaze over the peaches to seal them in and firm the glaze.
  15. Serve and Store: Serve the biscuits warm or at room temperature for the best flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Pressing diced peaches between paper towels helps remove extra moisture, which prevents the biscuit dough from becoming too wet and heavy.
  • Folding the dough multiple times creates flaky biscuit layers without needing to roll it out repeatedly.
  • Chilling the biscuits before baking helps them maintain structure and achieve a better rise.
  • Using both butter-flavored shortening and frozen butter provides tenderness from the shortening and flaky texture from the butter.
  • The glaze can be thickened or thinned by adjusting quantities of milk and powdered sugar to your preference.
  • Biscuits can be gently reheated before serving, but glazing is best when fresh.
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/peach-buttermilk-biscuits-with-sweet-glaze-recipe/