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Close-up of golden-brown buttermilk peach biscuits with a vanilla glaze drizzle on a wire rack.
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The Best Homemade Buttermilk Peach Biscuits

A spectacular summer bake combining flaky, buttery layers with sweet, juicy peaches. Finished with a sweet vanilla glaze, these biscuits are the ultimate Southern comfort treat.
Course Breakfast, Dessert
Cuisine American, Southern
Keyword Buttermilk Peach Biscuits, flaky biscuits, Peach biscuits recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8 biscuits
Calories 285kcal
Author C. Sophie

Equipment

  • Baking Sheet
  • Parchment paper
  • Large mixing bowl
  • Box grater
  • Biscuit cutter

Ingredients

Biscuit Dough

  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 0.5 cup Unsalted butter frozen
  • 1 cup Cold buttermilk or milk mixed with 1 tablespoon lemon juice
  • 1 teaspoon Vanilla bean paste

Peach Filling

  • 1.5 cups Fresh peaches finely diced
  • 1 tablespoon Cornstarch

Finishing

  • 1 large Egg for egg wash
  • 0.5 cup Confectioners' sugar
  • 2 tablespoons Milk use 1-2 tablespoons as needed for glaze consistency

Instructions

  • Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  • Prepare the peaches by dicing them finely. Toss with cornstarch and press between paper towels to remove excess moisture to prevent the dough from becoming soggy.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg.
  • Use a box grater to grate the frozen butter directly into the flour mixture. Toss gently to coat the butter pieces in flour.
  • Gently fold the prepared peaches into the flour and butter mixture.
  • Create a well in the center and pour in the cold buttermilk and vanilla bean paste. Stir until a shaggy dough just begins to form.
  • Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it like a letter 3-4 times to create flaky laminated layers.
  • Pat the dough to about 1-inch thickness. Use a biscuit cutter to stamp out rounds, pressing straight down without twisting the cutter.
  • Place biscuits on the baking sheet and brush the tops with a beaten egg wash.
  • Bake for 15-18 minutes or until the tops are golden brown and the biscuits have risen.
  • While baking, whisk together confectioners' sugar and milk to create a smooth glaze. Drizzle over the biscuits while they are still warm.

Notes

Nutritional Information :
Calories: 285 | Protein: 5g | Carbohydrates: 39g | Fat: 12g | Sodium: 215mg