Peach Biscuits

5 from 1 vote

Inspired by a classic Southern peach cobbler these Peach Biscuits are loaded with fresh peaches and can be topped with a buttery brown sugar streusel. A final drizzle of vanilla glaze makes these perfect for breakfast or add ice cream for a decadent dessert!

Prep Time20

Cook Time20

Total Time40

Course: Bread, Breakfast

Cuisine: American

Servings: Biscuits

Calories: 251kcal

Author: Cynthia Christensen

Equipment

Ingredients

Streusel

¼ cup brown sugar
⅓ cup all-purpose flour
Pinch of kosher salt
3 tablespoons unsalted butter chilled and cut into tiny pieces.

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
3 tablespoons brown sugar
8 tablespoons unsalted butter very cold and cut into small cubes
1 cup peaches diced into small pieces (from 1 to 2 peaches)
¾ cup buttermilk
1 large egg Optional: whisked with 1 tablespoon water or milk for egg wash

Optional vanilla glaze

½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract or vanilla paste

US Customary - Metric

Instructions

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 peaches 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 large bowl, combine your all-purpose flour, baking powder and baking soda, brown sugar, and kosher salt.
Toss cold unsalted butter cubes into the dry ingredients. 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.
Add the diced peaches and toss to coat.
Add 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, soft dough.
Dump the biscuit dough out onto a lightly floured surface. Using your hands and a bench scraper or flat edge, gently fold the dough over onto itself until it all comes together.
Use a rolling pin or your hands to shape the dough into a rectangle at least ½ inch thick. Using a 2 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 8 to 12 biscuits. Place on your prepared baking sheet.
Place your biscuits on a parchment paper lined sheet pan. Put the sheet pan of biscuits in the freezer or refrigerator to chill while you preheat the oven to 425°F.
Remove biscuits from the freezer and brush the tops of the biscuits with more buttermilk, or use an egg wash of one egg whisked with one tablespoon of water or milk.
Sprinkle the tops of the biscuits with 1 tablespoon of streusel, if desired. Bake in a 425° oven for 18-20 minutes, or until golden brown.

Optional Glaze

While the biscuits are baking, whisk together powdered sugar, milk or heavy cream, and vanilla extract. Allow biscuits to cool for a few minutes then drizzle with your glaze. Let cool for a few minutes and then enjoy!

Notes

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 and add the diced peaches. Toss to coat.

Do not twist the biscuit cutter when cutting your biscuits out. That will effectively seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up.

Store leftovers in an airtight container or cake stand 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.

Nutrition