Hot, fluffy buttermilk biscuits filled with sweet peaches and finished with a vanilla glaze.

Watch me make these peach buttermilk biscuits from start to finish!

This week, I’ve been busy planning a family trip to Aspen, CO. My youngest son has been wanting to play in deep snow for years now. Surprisingly, we haven’t had any deep snow around here, and since he isn’t getting any younger, we’re going to where the snow is!

We narrowed it down to Aspen because I fell in love with the charming streets and unique restaurants. I can’t wait to discover something delicious so that I can come back and recreate it. That’s always one of the highlights of vacations.

Here’s a little fun fact I discovered while I was vacation planning: Did you know that Colorado is known for having one of the most delicious peaches?

It’s called a Palisade Peach, and apparently, it’s supposed to be sweeter, juicier, and bigger than Georgia peaches. Well, now, we’ll see about that!

But reading about it put me in the mood for something peachy, so here we are!

Peach Buttermilk Biscuits coming up!!

 I can’t think of anything with more Southern charm than buttermilk biscuits and the sweetness of juicy peaches all cozied up together! 

I knew it would only be a matter of time before I posted peach buttermilk biscuits on this site. Since you guys just loved these blueberry biscuits and strawberry biscuits, peach biscuits will not disappoint. Mercy! They are so good!

Head into the kitchen and make yourself a batch!

Fresh, frozen, and canned peaches

This peach buttermilk biscuit recipe works with fresh peaches, frozen peaches, and even canned peaches. If fresh peaches are used, be sure to peel them first. 

Whatever route you choose, make sure that the peaches are finely diced and that you remove as much moisture as possible.

I usually dice up frozen peaches and let them thaw out on paper towels. Then, I pressed them with paper towels to remove excess moisture. 

How to make peach buttermilk biscuits

INGREDIENTS (see full recipe at the bottom of post)

BISCUITS

  • peaches, peeled and finely diced
  • All-purpose flour (measured correctly)
  • baking powder
  • salt
  • powdered sugar
  • butter-flavored shortening, cut into small pieces
  • salted or unsalted butter, frozen
  • buttermilk, cold
  • egg wash 
  • melted butter for brushing the biscuits

GLAZE

  • powdered sugar
  •  butter, melted
  • milk
  • salt, pinch
  • vanilla extract

INSTRUCTIONS

  1. Line a baking sheet with parchment paper and set aside.
  2. Dice peaches into tiny pieces and place them on a paper towel to absorb extra juice. Press gently between paper towels to remove additional moisture and set aside.
  3. Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
  4. Grate butter and shortening into the dry ingredients. Use a pastry cutter to mix until the mixture looks like pea-sized crumbs
  5. Add the diced peaches to the flour mixture and toss to coat.
  6. Pour in the buttermilk. Gently stir using a rubber spatula until a soft dough forms.
  7. Sprinkle flour onto your work surface and turn the dough onto it (the dough will be very sticky). Sprinkle more flour over the dough and your hands, then gently knead the dough, adding flour as needed to prevent sticking but keeping the dough slightly wet.
  8. Pat the dough into a small 1-inch thick rectangle and gently fold it in thirds (like folding a letter). Turn the dough and repeat several times; this will create flaky layers.
  9. Finally, pat the biscuit dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour, then press straight into the dough without twisting.
  10.  Place the cut biscuits on the prepared baking sheet about an inch apart. Refrigerate for 20 minutes.
  11. While the dough is chilling, preheat the oven to 450 F.
  12. Lightly brush the tops of the biscuits with the egg wash.
  13.  Bake on the top rack for about 18 minutes (cook time may vary ). 
  14. While the biscuits are cooking, make the glaze by stirring together all the ingredients until smooth. Set aside.
  15. When biscuits are done, remove the pan from the oven and brush with melted butter.
  16. Allow the biscuits to cool slightly, then brush your desired amount of glaze over the biscuits. (I let the glaze dry and do a few more layers of glaze) You can sprinkle on the reserved diced peaches now if desired.
  17.  Once the glaze has hardened, drizzle more glaze over the biscuits to lock in the diced peaches and allow the glaze to firm up.
  18. Serve warm or at room temperature. Store leftovers in an airtight container in the refridgerator.

Tips for the BEST peach buttermilk biscuits

  • Keep all ingredients super cold!  Place your butter in the freezer if possible, and make sure your shortening and buttermilk are cold. Biscuit dough should be super cold before entering the oven.
  • Keep the dough slightly wet. Use flour on your cutting board, dough, and hands only as needed. Too much flour will result in a dry biscuit. Too little flour and you’ve got a sticky disaster.
  • Handle dough carefully: Be gentle when gathering and pressing out the dough.
  • Don’t twist the cutter: Drive a sharp, floured cutter right into the dough and pull back out. Do not twist the cutter or you’ll risk sealing the biscuits and they won’t rise.
  • Give yourself some grace and practice. Biscuit-making takes practice. You got this!
fresh peach buttermilk biscuits recipe-3

How to serve peach buttermilk biscuits

Breakfast- Slather them with butter or honey and serve alongside grits, bacon and eggs for a Southern-style breakfast.

Snack- Spread on some peach butter to ramp of the peach flavors and enjoy with tea or coffee

Dessert– Top with a dollop of whipped cream with a sprinkle of ground cinnamon,  nutmeg, and peach syrup for an easy peach shortcake, or top with hot, buttered peaches for a quick peach cobbler with a side of vanilla ice cream.

How to store & freeze peach buttermilk biscuits

Biscuits are best when the dough is frozen and baked fresh! To do that, place the cut biscuits on a baking sheet and freeze for 1-2 hours. This flash-freezing prevents the biscuits from sticking together once frozen.

Once frozen, place the frozen biscuits into a freezer bag or airtight container and label it. These biscuits can last for 3 months in the freezer.

Store freshly baked biscuits in an airtight container in the fridge. Use parchment paper between layers if needed.

Common questions

Can I add spices to these peach buttermilk biscuits? Absolutely! Cinnamon and nutmeg are wonderful additions! Add them to the batter or the glaze. 

How do I reheat the biscuits? These biscuits are great served room temperature or heated! To reheat, place in the microwave for 5-10 seconds.

Why are my biscuits not browning? To encourage browning, brush the biscuits with an egg wash or a light brushing of milk before baking. Baking on the top rack also helps.  You can also broil for a few seconds at the end to encourage browning.

How can I add more peach flavor? You can try adding peach syrup or extract to the batter or glaze.

Looking for more delicious peach recipes?

peach crisp recipe with oats
no-churn peach cobbler ice cream
how to make fried peach pies
fresh peach buttermilk biscuits recipe-5

Get the Recipe:

Peach Buttermilk Biscuits

5 from 1 rating
Fluffy buttermilk biscuits filled with sweet peaches and topped with a vanilla glaze!
Servings: 8 biscuits
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 53 minutes
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Ingredients 

  • 1½ cups finely diced peaches (plus more set aside if adding on top of glaze)
  • 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 tablespoon milk)
  • 1-2 tablespoons butter, melted (for brushing over biscuits)

GLAZE

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

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • Dice peaches into tiny pieces and place them on a paper towel to absorb extra juice. Press gently between paper towels to remove additional moisture and set aside. (see note)
    1½ cups finely diced peaches
  • Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
    2 cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons salt, ½ cup powdered sugar
  • Add shortening and grate butter into the dry ingredients. Use a pastry cutter to mix until the mixture looks like small crumbs.
    ¼ cup butter-flavored shortening (cut into pieces), ¼ cup butter (frozen)
  • Add the diced peaches to the flour mixture and toss to coat.
  • Pour in the buttermilk. Gently stir using a rubber spatula until a soft dough forms.
    1⅛ cups buttermilk, cold
  • Sprinkle flour onto your work surface and turn the dough onto it (the dough will be very sticky). Sprinkle more flour over the dough and your hands, then gently gather the dough, adding flour as needed to prevent sticking but keeping the dough slightly wet.
  • Pat the dough into a small 1-inch thick rectangle and gently fold it in thirds (like folding a letter). Turn the dough and repeat 2-3 more times; this will create flaky layers.
  • Finally, pat the biscuit dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour, then press straight into the dough without twisting. ( Gather and press out the dough when needed)
  • Place the cut biscuits on the prepared baking sheet about an inch apart. (or sides touching for softer sides) Refrigerate for 20 minutes.
  • While the dough is chilling, preheat the oven to 450 F.
  • Lightly brush the tops of the biscuits with the egg wash.
    egg wash (1 egg mixed with 2 tablespoon milk)
  •  Bake on the top rack for about 18 minutes (cook time may vary ).
  • While the biscuits are cooking, make the glaze by stirring together all the ingredients until smooth. Set aside.
    1 cup powdered sugar, sifted, 1 tablespoon butter, melted, 2 tablespoons milk, ⅛ teaspoon vanilla extract, salt, a generous pinch
  • When biscuits are done, remove the pan from the oven and brush with melted butter.
    1-2 tablespoons butter, melted (for brushing over biscuits)
  • Allow the biscuits to cool slightly, then brush your desired amount of glaze over the biscuits. (I let the glaze dry and do a few more layers of glaze) You can sprinkle on the reserved diced peaches now if desired.
  •  Once the glaze has hardened, drizzle more glaze over the biscuits to lock in the diced peaches and allow the glaze to firm up.
  • Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.

Video

Notes

Frozen Peaches: I used frozen peaches. I cut them into tiny pieces while frozen. Spread the peaches out on a paper towel and allow to thaw. (This doesn’t take long since the pieces are so tiny). Once thawed, use additional paper towels to press out additional moisture. The peaches are now ready to be add to the biscuit batter!
Cuisine: American, southern
Course: Breakfast, Snack
Author: Monique Kilgore
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.