Inspired by a classic Southern peach cobbler My Buttermilk Peach Biscuit is loaded with ripe peaches and topped with a buttery brown sugar streusel. Perfect for breakfast or dessert, you're going to put these on repeat all year long!
I wanted my last recipe of the Summer to be something iconic, that really meant something to me, and my mind instinctively went to my Grandma's famous Peach Cobbler (famous in Noxubee County Mississippi anyway).
I also thought of my friend, and Chef Mentor, for whom I always make a special streusel peach cobbler for his birthday in August. I brought those two dishes together into what I feel was divine inspiration - Buttermilk Peach Biscuits with Streusel Topping!
After making and enjoying my Strawberry Biscuits, I was excited to see how peaches would mesh with my buttermilk biscuit recipe, and this Peach Biscuit with a buttery brown sugar streusel is better than I could have ever imagined. I don't know if you've ever even thought of a peach biscuit before, but after trying these for yourself, you'll never forget them!
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❤️ Why you'll love this recipe
- Sweet peaches - I mean, who doesn't love peaches? Okay, maybe someone doesn't, but if you do, you'll love these biscuits.
- Flaky layered biscuits - Using my cut and stack technique with your dough ensures that your peaches will be held lovingly between tender layers of delicious biscuit.
- Easy recipe - The first time you make biscuits can be a little nerve wracking, opening a can seems so much easier, but once you get the hang of it, it just becomes second nature and the taste just can't be beat.
- Versatile - These Peach Biscuits with Streusel make an amazing sweet start to your day, but they are just as good as dessert. You can even add a vanilla glaze to take them over the top!
Ingredients
If you've been following along with my blog, you have your biscuit pantry stocked! Grab some peaches and let's get going.
See recipe card below for quantities.
Substitutions
- Brown sugar - I know someone who just doesn't like brown sugar, so she never uses it. Please feel free to use regular granulated white sugar.
- Peaches - You can use nectarines just the same as you would peaches. If it isn't peach or nectarine season, you can use frozen peaches. I give you more info on that in my Frequently Asked Questions section below.
- Buttermilk - If you don't have buttermilk, feel free to use regular whole milk in this recipe. Normally I'd give you all kinds of buttermilk substitute ideas, but there is so little of it here, milk is fine.
- Gluten free - I haven't tried this recipe with gluten free flour, but if you do, let me know in the comments!
Variations
Here's a few ways to play with your peach biscuits:
- Spicy - One day I lost my mind and added jalapeños to my peach biscuits and I am now a mad scientist. It was amazing! I skipped the streusel and added one diced jalapeño to the biscuits and guys... wow!
- Strawberry - Done and crushed it with my Strawberry Biscuit Recipe.
- Dessert - Allow your peach biscuits to cool for about 10 minutes, then drizzle with a simple vanilla glaze made of ½ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract. Simply whisk them together and spoon over your warm peach biscuit.
Expert tip
When adding fresh and juicy fruit to baked goods, one of the biggest worries is how to keep the fruit from making the finished product soggy. In my time as a professional baker, I found the best way to do that was to chop my fruit and place it between layers of paper towels, to allow the excess moisture to wick away.
This has the benefit of not only drying the surface of the fruit, but it pulls extra water out of the fruit, concentrating the flavor while also preventing sogginess! Adding the fruit to the dry ingredients, before incorporating the wet ingredients also has the effect of absorbing any remaining surface moisture and helping keep the fruit suspended in looser batters, like buttermilk muffins or fruit filled bundt cake.
Instructions
Like all of my biscuit recipes, this one utilizes flour, butter, and buttermilk, along with my cut and stack technique, to give you the flakiest and most tender biscuits. In this Peach Biscuit recipe, I add even more flavor by cooking and pureeing one whole peach and using that in place of some of the buttermilk, giving the biscuits an even more peachy flavor.
Note: If you don't want to take the time to puree a peach (this can be done up to 3 days ahead), you can just use all buttermilk in its place.
Making peach puree
1. Dice one of your peaches into small pieces (no need to peel) and place into a small saucepan with 3 tablespoons of water. Simmer over medium-low heat until soft, about 5 to 6 minutes. If you notice all the water evaporating during cooking, add one tablespoon more.
2. Place cooked peaches into a food processor and puree. Transfer to a one cup measuring cup and place in the refrigerator or freezer to cool while you continue with the next steps.
Making streusel topping
1. In a medium bowl combine the granulated sugar, flour, salt, and butter. With a fork or your fingers, work in the butter pieces.
2. Continue until the mixture is very crumbly and resembles a coarse meal with larger lumps. Set aside.
Making biscuits
As shown in the expert tip above, dice your remaining peach and place the pieces between layers of paper towel to wick away excess moisture.
1. In a medium bowl, combine your flour, baking powder and baking soda, brown sugar, and salt.
2. Toss cold butter cubes into the dry ingredients.
3. Use a finger snapping motion to mix in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into the flour.
4. Add the diced peaches and toss to coat.
5. Add your cooled peach puree to a measuring cup. Add enough buttermilk to equal ¾ cup, or 180 grams, total of pureed peaches and buttermilk.
6. Add peach buttermilk to dry ingredients and use a spatula or dough whisk to gently bring the wet and dry together until you have a fairly uniform, loose dough.
7. Dump the dough out onto a lightly floured surface. Using your hands, gently bring it together into a rough square. With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times.
8. Pat the dough into a rectangle at least ½ inch thick. Using a 2 or 3 inch biscuit cutter, or cookie cutter, cut out your biscuits. Gather your scraps as you go, gently re-form them together, and cut as many biscuits as you can. You should get 6 to 8 biscuits.
9. Brush the tops of the biscuits with an egg wash of one egg whisked with one tablespoon of water or milk.
10. Sprinkle the top of each biscuit with 1 tablespoon of streusel. Bake in a 450° oven for 18-20 minutes, or until golden brown.
Let cool for about 10 minutes and then enjoy!
Recipe FAQ's
Absolutely. If you use frozen peaches, you can make the puree without cooking them at all. Just allow them to thaw and place ⅔ cup, or 90 grams, of peaches in your in food processor and pulse until completely pureed.
The lower volume (and weight) of frozen peaches is to compensate for the amount of liquid lost in the cooking and pureeing process of the fresh peaches. I consistently found a loss of ⅓ of total volume in cooking the fresh peaches.
Yes you can. Allow your peaches (1 cup diced or 130 grams) to thaw between layers of paper towels to wick away any excess liquid. If your peaches are thawed and the paper towels are soaked, press them between fresh towels to pull away remaining surface moisture.
I wouldn't recommend it. Although canned peaches would work fine in the puree, I feel that they would get too mushy in the biscuits and make the dough hard to work with.
Storage and Reheating
Storage
Store leftover Peach Biscuits in an airtight container on the counter for up to 3 days. Freeze, individually wrapped in plastic wrap, for up to one month. Unwrap and allow to thaw at room temperature.
Reheating
Your Peach Biscuits with Streusel are best reheated gently in a 350°F oven for 10 minutes. You could also reheat them in your microwave for 15 to 30 seconds, depending on the wattage of your microwave.
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Buttermilk Peach Biscuits with Streusel
Ingredients
Peach Puree
- 1 medium (130 g) peach diced (about 1 cup)
- 3 tablespoons (45 g) water
Streusel
- ¼ cup (50 g) brown sugar
- ⅓ cup (40 g) all-purpose flour
- Pinch of kosher salt
- 3 tablespoons (42 g) unsalted butter chilled and cut into tiny pieces.
Biscuits
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- ¼ teaspoon baking soda
- 3 tablespoons (36 g) brown sugar
- ½ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter very cold and cut into small cubes
- 1 medium (130 g) peach diced (about 1 cup)
- ⅓ cup (80 g) buttermilk approximately (see * in recipe below)
- 1 large egg whisked with 1 tablespoon water for egg wash
Instructions
Make peach puree
- Dice one of your peaches into small pieces and place into a small saucepan with 3 tablespoons of water. Simmer over medium-low heat until soft, about 5 to 6 minutes. Place into a food processor and puree. Place into a shallow bowl and place in the freezer while you continue with the next steps.
Make streusel
- In a medium bowl combine the granulated sugar, flour, salt, and butter. With a fork or your fingers, work in the butter pieces. Continue until the mixture is very crumbly and resembles a coarse meal with larger lumps.
Make biscuits
- Dice your remaining peach and lay the pieces in a single layer on a piece of paper towel. Cover with another paper towel and gently press. Let sit while you continue with the next steps. This will pull out excess surface moisture from the berries.
- In a medium bowl, combine your flour, baking powder and baking soda, brown sugar, and salt.
- Toss cold butter cubes into the dry ingredients and, using your fingers, use a finger snapping motion to mix in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into the flour. Pour into a mixing bowl. Add the diced peaches and toss to coat.
- Alternative food processor technique: Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix. Add cold butter cubes to the dry ingredients and pulse 5-6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl. Add the diced peaches and toss to coat.
- * Add your pureed peaches to a measuring cup. Add enough buttermilk to equal ¾ cup, or 180 grams, total of pureed peaches and buttermilk.
- Make a well in the center of the mixture and add the cold peach buttermilk. Use a spatula or dough whisk to gently bring the wet and dry together until you have a fairly uniform, loose dough. The flour may not look all mixed in and that's okay. It will come together.
- Dump the dough out onto a lightly floured surface. Using your hands, gently bring it together into a rough square. With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times.
- Pat the dough into a rectangle at least ½ inch thick. Using a 2 or 3 inch biscuit or cookie cutter, cut out your biscuits. Gather your scraps as you go, gently re-form them together, and cut as many biscuits as you can. You should get 6 to 8 biscuits, depending on the size of your cutter and the thickness of your dough.
- Place your biscuits on a parchment paper lined small sheet pan. Put the sheet pan of biscuits in the freezer or refrigerator to chill while you preheat the oven to 450°F.
- Remove biscuits from the freezer and brush the tops of the biscuits with an egg wash of one egg whiskied with one tablespoon of water or milk. Sprinkle the top of each biscuit with 1 tablespoon of streusel. Bake in a 450° oven for 18-20 minutes, or until golden brown.
Notes
Nutrition
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.
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