Peach Biscuits 🍑
Ingredients:
1-1/2 cups finely diced peaches+ topping/glaze
2 cups all-purpose flour
1 Tbsp. baking powder
1-1/2 tsp. salt
1/2 cup powdered sugar
1/4 cup butter-flavored shortening, cut into pieces
1/4 cup butter, frozen
1-1/8 cups buttermilk, cold
egg wash (1 egg mixed with 2 Tbsp. milk)
1 to 2 Tbsp. butter, melted
Glaze:
1 cup powdered sugar
1 Tbsp. butter, melted
2 Tbsp. milk
1/8 tsp. vanilla extract
salt, a generous pinch
Detailed Steps:
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.
Whisk together flour, baking powder, salt, and powdered sugar in a large bowl. Add shortening and grate butter into the dry ingredients. Use a pastry cutter to mix until the mixture looks like small crumbs. 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.
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 to 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.
Place the cut biscuits on the prepared baking sheet about an inch apart. 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. Bake on the top rack for about 18 minutes.
While the biscuits are cooking, make the glaze by stirring together all the ingredients until smooth. Set aside.
When biscuits are done, remove the pan from the oven and brush with melted butter.
Allow the biscuits to cool slightly, then brush your desired amount of glaze over the biscuits. 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.
Prep Time: 15 mins. Cook Time: 18 mins.
Total Time: 53 mins.
Yields: 8
Hey everyone! So, you've got the recipe for these incredible glazed peach biscuits, and let me tell you, they are an absolute game-changer. But beyond just the steps, I've picked up a few tips and tricks that really elevate them from good to *unforgettable*. I want to share some of my personal secrets to making sure your homemade peach biscuits turn out perfectly flaky and delicious every single time, along with some fun ways to enjoy them. First off, let's talk about peaches! The quality of your peaches truly makes all the difference. When I'm at the market, I always look for peaches that are fragrant and feel slightly soft when gently squeezed – that's how you know they're ripe and juicy. If you can only find firmer peaches, don't worry, you can ripen them at home by placing them in a paper bag for a day or two. And remember how we dice the peaches and press out extra moisture? This step is crucial! Too much moisture can make your dough sticky and your biscuits dense. I've learned this the hard way, trust me! Now, for those beautiful, flaky layers we all crave in a biscuit. The key is to keep everything COLD. Seriously, your butter, your shortening, and especially your buttermilk should be straight from the fridge. Grating the frozen butter into your dry ingredients is a brilliant trick because it creates tiny pockets of butter that melt in the oven, creating steam and those airy, flaky layers. Also, resist the urge to overmix! When you're stirring in the buttermilk, stop as soon as a soft dough forms. Overworking the dough develops gluten, which leads to tough biscuits, and nobody wants that! When I'm patting and folding the dough, I try to handle it as little as possible, just enough to get those folds for extra flakiness. Want to get creative with your biscuits? While the classic vanilla glaze is perfection, sometimes I like to switch it up! A sprinkle of cinnamon or a tiny pinch of nutmeg in the dough really complements the peach flavor. You could also add a touch of lemon zest to the glaze for a brighter, zingier kick. For an extra indulgent twist, try a cream cheese glaze – just soften a couple of ounces of cream cheese and blend it with powdered sugar, milk, and vanilla. It's heavenly, especially with warm glazed peach biscuits. And how do I love to serve these? Oh, let me count the ways! Fresh from the oven, with a cup of hot coffee or a soothing tea, they are pure bliss. They make an amazing breakfast treat, but honestly, they're fancy enough for a dessert, perhaps with a scoop of vanilla bean ice cream. I've even served them at brunch gatherings, piled high on a beautiful plate, showing off those luscious diced peaches and the glistening glaze. Finally, what about leftovers? If by some miracle you have any, store them in an airtight container in the fridge. To bring them back to life, a quick warm-up in the oven (around 300°F or 150°C for 5-7 minutes) will make them almost as good as fresh. The glaze might melt a bit, but the flavor will still be fantastic. Sometimes I even add a fresh drizzle of glaze after reheating if I have some extra. Making these homemade peach biscuits has become one of my favorite kitchen rituals. They bring so much joy, and I hope these extra tips help you create your own perfect batch!
