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Buttermilk Peach Biscuits Recipe

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4.6 from 147 reviews

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.

Ingredients

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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

  1. 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.
  2. Prep Baking Sheet: Line a baking sheet with parchment paper and set aside.
  3. 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.
  4. 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.
  5. Incorporate Peaches: Add the diced peaches to the flour and fat mixture and toss to coat them evenly.
  6. 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.
  7. 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.
  8. 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.
  9. Chill Dough: Refrigerate the cut biscuits on the baking sheet for 20 minutes to firm up before baking.
  10. 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.
  11. Apply Egg Wash: Lightly brush the tops of the chilled biscuits with the egg wash to give them a beautiful golden color during baking.
  12. Bake Biscuits: Bake the biscuits on the top rack for 15-18 minutes until golden brown and hollow-sounding when tapped.
  13. Make Glaze: If glazing, whisk together powdered sugar, melted butter, and milk until smooth during baking.
  14. 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.
  15. 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.

Find it online: https://cookedbyclara.com/buttermilk-peach-biscuits-recipe/