If you love warm, tender biscuits with a fruity twist, this Buttermilk Peach Biscuits Recipe is going to become your new favorite. I absolutely love how the juicy peaches nestled inside the flaky layers make every bite feel like a little celebration. Whether you’re serving breakfast, brunch, or a weekend treat, these biscuits bring a perfect balance of sweet and buttery flavors that just hit the spot.
When I first tried this recipe, I was amazed at how easy it was to make bakery-style biscuits at home — even with fresh fruit included! You’ll find that the cold butter and shortening create those beautifully flaky layers, while the buttermilk adds a subtle tang that pairs so nicely with the peaches. It’s a recipe worth trying when you want something impressive but not complicated.
Why You’ll Love This Recipe
- Fresh Peach Flavor: Using fresh peaches gives the biscuits a bright, juicy sweetness that canned fruit just can’t match.
- Flaky Texture Every Time: Cold butter and shortening work together to create those lovely layers you expect in a classic biscuit.
- Simple Yet Impressive: You don’t need to be a pro baker to make these – the steps are straightforward but the results feel special.
- Versatile for Any Meal: They’re delicious for breakfast, alongside tea, or even as a sweet snack.
Ingredients You’ll Need
The ingredients in this Buttermilk Peach Biscuits Recipe come together to balance sweetness, flakiness, and that tender crumb you want. Make sure your butter and shortening are very cold to get the best texture, and pick peaches that are ripe but still firm for the perfect bite.
- Shortening: Keeps the biscuits tender and flaky by preventing gluten development; cold is key for flaky layers.
- Unsalted Butter: Use frozen butter grated for quick incorporation and delicate flakiness.
- Fresh Peaches: Firm, ripe peaches diced finely add juicy bursts without sogginess.
- All-Purpose Flour: Provides the structure, so use a good quality flour to ensure a light crumb.
- Baking Powder: Helps the biscuits rise beautifully; make sure it’s fresh for best results.
- Salt: Enhances all the flavors and balances sweetness.
- Powdered Sugar: Sweetens the dough delicately and helps with the glaze.
- Buttermilk: Adds tang and tenderizes; cold buttermilk reacts with baking powder to give a tender rise.
- Egg and Milk (for egg wash): Gives the biscuits a shiny, golden finish.
- Melted Butter (for brushing and glaze): Adds richness and a beautiful sheen after baking.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the things I love most about this Buttermilk Peach Biscuits Recipe is how easy it is to customize. Feel free to experiment with add-ins or swap ingredients to suit your taste or dietary needs.
- Gluten-Free Option: I tried this once with a gluten-free flour blend, and while texture was a bit denser, it still turned out tasty and perfect for those avoiding gluten.
- Different Fruit: Blueberries or chopped strawberries work great if peaches aren’t in season. Just make sure to pat fruit dry to avoid extra moisture.
- Herbal Twist: Adding a teaspoon of finely chopped rosemary or thyme elevates the flavor when serving with savory dishes.
- Less Sweet: You can reduce the powdered sugar in the dough or skip the glaze for a more subtle sweetness—great if you want to serve them with honey or jam separately.
How to Make Buttermilk Peach Biscuits Recipe
Step 1: Prep Your Butter and Peaches
This part is crucial for flaky biscuits—you want both your shortening and butter super cold. I like to pop them in the freezer about 30 minutes before starting. Then, I grate the frozen butter using a cheese grater which helps distribute it evenly in the dough. For the peaches, dice them finely and gently press between paper towels to soak up extra moisture, so your biscuits don’t get soggy.
Step 2: Mix Dry Ingredients and Coat the Butter
In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar. Toss in the grated butter and shortening, coating each piece with flour. This step took me a bit of practice, but once you get the dough sufficiently crumbly with little butter patches, you know you’re on the right track.
Step 3: Add Peaches and Buttermilk Gently
Carefully toss the diced peaches into the mixture so they’re lightly coated. Then pour in cold buttermilk and stir gently just until the dough comes together. This dough is stickier than your typical biscuit dough because of the fruit, so resist the urge to overmix—overdoing it can make the biscuits tough.
Step 4: Fold for Flakiness
Turn the sticky dough onto a well-floured surface and pat it into a one-inch thick rectangle. Then fold the dough like a letter into thirds, sprinkle a little more flour if needed, turn, and repeat 2-3 times. This folding technique creates those irresistible flaky layers you’ll love biting into.
Step 5: Cut and Chill the Biscuits
Dip your biscuit cutter in flour to prevent sticking, then press straight down into the dough without twisting—twisting can seal edges and prevent good rising. Place the biscuits on a parchment-lined sheet and refrigerate for 20 minutes. Chilling helps the butter stay cold so the biscuits bake up fluffier.
Step 6: Bake to Golden Perfection
Preheat your oven to 450℉ while the dough chills. Before baking, whisk together egg and milk for an egg wash and brush the tops—this gives your biscuits a beautiful shiny gold crust. Bake on the top rack for about 15-18 minutes or until they’re golden brown and sound hollow when tapped.
Step 7: Glaze and Serve
If you love a little extra sweetness like I do, mix powdered sugar, melted butter, and milk to create an easy glaze while the biscuits bake. Brush the hot biscuits with melted butter first, then drizzle the glaze in two layers for that pretty and tasty finish. Serve warm or at room temp — and get ready for compliments.
Pro Tips for Making Buttermilk Peach Biscuits Recipe
- Keep Ingredients Cold: I learned that cold butter and shortening are non-negotiable—they create flaky layers instead of dense biscuits.
- Don’t Overmix the Dough: It’s tempting to knead sticky dough, but minimal stirring keeps biscuits tender and light.
- Use a Light Touch with the Peaches: Coat them gently in flour and pat dry; this stops the dough from becoming soggy.
- Straight Down Cutting: Press the biscuit cutter straight down without twisting—twisting seals the edges and keeps biscuits from rising properly.
How to Serve Buttermilk Peach Biscuits Recipe
Garnishes
I usually top my biscuits with a simple glaze and a thin brush of melted butter—that’s just enough to highlight the peach flavor. You can also add a sprinkle of cinnamon sugar or a dusting of powdered sugar for extra sweetness and a touch of charm.
Side Dishes
These biscuits pair perfectly with a dollop of whipped cream or clotted cream and a side of fresh fruit salad. For brunch, I like to serve them alongside scrambled eggs and crispy bacon — the balance of sweet and savory wins every time with my family.
Creative Ways to Present
For special occasions, I’ve arranged them in a basket lined with a colorful cloth, layered with peach slices and small flowers like edible pansies for a pretty centerpiece. You could also stack biscuits on a tiered stand and drizzle glaze right before serving for a wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover biscuits in an airtight container in the fridge to keep them fresh. They stay good for up to 3 days, and reheating is easy without losing that tender texture.
Freezing
I’ve frozen unbaked cut biscuits on a tray wrapped tightly, then transferred to a freezer bag. When ready to bake, just thaw and bake as usual. You can also freeze baked biscuits, but I prefer freezing before baking to keep them fresher.
Reheating
To bring back that just-baked warmth, I pop biscuits in a 350℉ oven for about 5-7 minutes. Avoid microwaving because it can make them rubbery. If you want to glaze again, warm the biscuits first, then drizzle for a fresh finish.
FAQs
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Can I use canned peaches instead of fresh in the Buttermilk Peach Biscuits Recipe?
While canned peaches can work in a pinch, fresh peaches are strongly recommended for the best flavor and texture. If you use canned, make sure to drain and pat them very dry to reduce excess moisture, which can make the biscuit dough soggy and affect the rise.
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What if I don’t have buttermilk—can I substitute it?
You can substitute buttermilk by mixing one cup of milk with a tablespoon of lemon juice or white vinegar, letting it sit for 5-10 minutes before using. This creates the acidity needed for tender biscuits and a good rise.
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Why do I need to chill the dough before baking Buttermilk Peach Biscuits?
Chilling the dough helps the cold butter firm back up, which results in flakier layers and better rise during baking. It also firms the dough slightly, making it easier to cut biscuits without squishing the butter.
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Can I replace shortening with all butter?
Yes, you can substitute shortening for more butter, but shortening helps keep the biscuits tender and slightly lighter. Butter alone can yield a richer flavor but a slightly denser texture.
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How do I prevent biscuits from becoming soggy with fruit inside?
The key is to use firm, diced fruit and dry them well with paper towels before folding them into the dough. Coating the fruit pieces lightly with flour also helps absorb excess moisture during baking, keeping your biscuits flaky and non-soggy.
Final Thoughts
This Buttermilk Peach Biscuits Recipe has become a staple in my kitchen whenever peaches are in season. The combination of flaky, buttery layers with fresh peach sweetness is absolutely irresistible, and it always brings a smile around the table. I hope you give it a try soon—you’ll love how simple ingredients transform into something truly special that everyone will ask you to make again!
PrintButtermilk Peach Biscuits Recipe
Delight in these Buttermilk Peach Biscuits, a flaky, buttery treat bursting with fresh peach flavor. Perfectly golden and tender, these biscuits are elevated by a luscious glaze and an egg wash that gives them a beautiful shine. Ideal for breakfast, brunch, or a sweet snack, they combine the richness of butter and the tanginess of buttermilk with juicy peaches for a truly irresistible bake.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour
- Yield: 12 biscuits
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
For the Biscuits
- 2 Tablespoons Shortening (cold)
- 6 Tablespoons Unsalted Butter (frozen)
- 1 1/2 cups Peaches (firm but ripe, finely diced)
- 2 cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 1/2 teaspoons Salt
- 1/2 cup Powdered Sugar
- 1 cup Buttermilk + 2 Tablespoons (cold)
For the Egg Wash
- 1 Egg
- 2 Tablespoons Milk
For the Glaze
- 1 cup Powdered Sugar
- 1 Tablespoon Butter (melted)
- 2 Tablespoons Milk
- 2 Tablespoons Butter (melted, for brushing over baked biscuits)
Instructions
- Prepare Butter and Shortening: Place shortening and butter in the freezer at least 30 minutes before baking. Using a cheese grater, grate the frozen butter onto a plate or bowl and return it to the freezer until needed to keep it very cold.
- Prep Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Dice and Dry Peaches: Dice firm but ripe peaches into 1/4″ pieces. Spread them in an even layer on a paper towel, cover with another paper towel, and press gently to absorb excess moisture. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and powdered sugar. Add the frozen grated butter and cold shortening, tossing to coat the fat in flour thoroughly.
- Incorporate Peaches: Add the diced peaches to the flour and fat mixture and toss to coat them evenly.
- Add Buttermilk and Form Dough: Pour in cold buttermilk and gently stir with a rubber spatula until a soft dough forms, being careful not to overmix.
- Knead and Fold Dough: Flour your work surface and turn out the sticky dough. Sprinkle flour on top and on your hands, then gently gather and pat the dough into a 1-inch thick rectangle. Fold the dough in thirds like a letter, adding flour as needed to prevent sticking. Rotate the dough and repeat folding 2-3 more times to create flaky layers, maintaining the dough as a 1-inch thick rectangle.
- Cut Biscuits: Dip a 3-inch biscuit cutter in flour to prevent sticking. Press straight down into the dough without twisting and lift the biscuit out carefully. Place the biscuits on the prepared baking sheet about 1 inch apart or touching, based on preference.
- Chill Dough: Refrigerate the cut biscuits on the baking sheet for 20 minutes to firm up before baking.
- Preheat Oven and Prepare Egg Wash: While dough chills, preheat your oven to 450°F (232°C). Whisk together the egg and milk for the egg wash.
- Apply Egg Wash: Lightly brush the tops of the chilled biscuits with the egg wash to give them a beautiful golden color during baking.
- Bake Biscuits: Bake the biscuits on the top rack for 15-18 minutes until golden brown and hollow-sounding when tapped.
- Make Glaze: If glazing, whisk together powdered sugar, melted butter, and milk until smooth during baking.
- Finish Biscuits: Remove biscuits from the oven and immediately brush with 2 tablespoons melted butter. Allow the biscuits to cool for a few minutes, then drizzle glaze over the biscuits, let it set for a few minutes, and repeat to create a layered glaze effect.
- Serve and Store: Serve the biscuits warm or at room temperature. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using cold and frozen butter and shortening is crucial to achieving flaky biscuit layers.
- Patting peaches dry prevents excess moisture from making the dough soggy.
- Do not twist the biscuit cutter when cutting to maintain sharp edges for better rise.
- Chilling the dough before baking helps the biscuits hold their shape and create flaky layers.
- The glaze is optional but adds a sweet finish that complements the peach flavor perfectly.
- Leftover biscuits can be stored in the fridge and gently reheated before serving.
