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You are going to LOVE these hot, fluffy Summer Buttermilk Peach Biscuits loaded with sweet peaches and drizzled in a simple glaze. Inspired by a Southern classic, peach cobbler, these Peach Biscuits are loaded with fresh peaches we got straight from Georgia! They are perfect for breakfast or dessert!
Growing up, my grandma’s kitchen was always filled with the sweet scent of fresh peaches in the summer. While her famous peach cobbler was a beloved Sunday tradition, one day she surprised us with buttermilk peach biscuits instead. I still remember sitting at the kitchen table, biting into those flaky, buttery biscuits bursting with juicy peach pieces. It was like tasting summer and comfort all at once. Since then, these biscuits have become my way of bringing that cozy, nostalgic feeling to my family’s table, no matter the season.
Nothing says Southern comfort quite like warm, golden Buttermilk Peach Biscuits. Made with simple, classic ingredients, they blend juicy peaches, flaky butter, and tangy buttermilk for the perfect balance of sweet and savory. Plus the optional glaze adds just the right touch of sweetness to finish them off. Let’s dive in!
Ingredients for Peach Biscuits
These peach biscuits use simple ingredients to create tender biscuits that are sweet, buttery, and full of peach flavor.
- Finely diced peaches: Adds juicy sweetness and bursts of fresh flavor.
- All-purpose flour: Provides structure and a tender crumb.
- Baking powder: Helps the biscuits rise and stay fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Powdered sugar: Adds light, subtle sweetness to the dough.
- Cold shortening: Creates tender, soft layers in the biscuits.
- Frozen unsalted butter: Adds flakiness and buttery richness.
- Cold buttermilk: Moistens the dough and activates leavening.
- Butter (for brushing): Melts into the tops for a golden finish.
Egg Wash:
- Egg: Adds color and shine to the biscuit tops.
- Milk: Thins the egg wash for easy brushing.
For Glaze:
- Powdered sugar: Sweetens and forms the glaze base.
- Butter: Adds smoothness and flavor.
- Milk: Thins the glaze to a pourable consistency.
Get the BEST Fresh Peaches
If peach season is short where you live, order fresh Georgia peaches online. We are obsessed with Pearson Farm peaches!
How to Make Buttermilk Peach Biscuits
Making buttermilk peach biscuits is easier than you might think, and the results are absolutely worth it. With just a few simple steps, you’ll have soft, flaky biscuits filled with sweet, juicy peaches! They’re perfect for breakfast, brunch, or a summer treat. Here’s how to make them from start to finish:
- Freeze: Place the shortening and butter in the freezer. Grate the cold butter and return it to the freezer while you prep the rest.
- Prep Peaches: Dice the peaches and press them gently between paper towels to remove extra moisture.
- Mix Dry: In a large bowl, whisk together the dry ingredients.
- Add Fats: Toss in the frozen butter and shortening until coated, then add the peaches and mix gently.
- Add Buttermilk: Pour in the buttermilk and stir just until a sticky dough forms.
- Shape & Chill: Turn dough onto a floured surface, fold a few times to create layers, pat into a 1-inch thick rectangle, cut biscuits, and chill on a baking sheet for 20 minutes.
Bake
- Preheat: Set oven to 450°F while the dough chills.
- Brush: Whisk the egg and milk, then brush the tops of the biscuits with the egg wash.
- Bake: Bake for 15–18 minutes on the top rack, until golden brown and hollow-sounding.
Glaze
- Whisk: While biscuits bake, whisk together glaze ingredients until smooth.
- Butter: Once baked, brush the biscuits with melted butter.
- Drizzle: Let biscuits cool slightly, then drizzle glaze. Let set and repeat for a second layer.
- Serve: Enjoy warm or at room temperature. Store leftovers in the fridge.
Can I Use Canned Peaches or Frozen Peaches?
Yes! While fresh peaches are always my first choice, canned or frozen peaches can definitely be used if needed. Keep in mind that frozen peaches tend to release more juices, so you might want to add a bit of cornstarch to the mixture to help thicken it and maintain the right texture.
These buttermilk peach biscuits are a life changing treat! Full of a buttery crumb, fresh, juicy peaches, and homemade comfort. Perfectly tender and flaky, they bring warmth and sweetness to your kitchen table!
Other Summer Treats You’ll Love
- One Layer Strawberry Shortcake Cake
- Brown Sugar Peach Pie Bars
- Peach Cobbler Cinnamon Rolls
- Frozen Mango Dessert with Macadamia Nut Crust
- Classic Lemon Bars Recipe
Watch How These Peach Biscuits are Made…
Buttermilk Peach Biscuits
Ingredients
- 2 Tablespoons Shortening, cold
- 6 Tablespoons Unsalted Butter, frozen
- 1 ½ Cups Peaches, finely diced
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 ½ teaspoons Salt
- ½ Cup Powdered Sugar
- 1 Cup Buttermilk, +2 Tablespoons, Cold
- 2 Tablespoons Butter, melted (for brushing over baked biscuits)
Egg Wash
- 1 Egg
- 2 Tablespoons Milk
Glaze
- 1 Cup Powdered Sugar
- 1 Tablespoon Butter, melted
- 2 Tablespoons Milk
Instructions
For the Biscuits
- Place the shortening and butter in the freezer, at least 30 minutes prior to baking. Using a cheese grater, grate butter onto a plate or bowl and place back in the freezer while you continue.2 Tablespoons Shortening, 6 Tablespoons Unsalted Butter
- Line a baking sheet with parchment paper and set aside.
- Dice firm but ripe peaches into 1/4" pieces and place them in an even layer on a paper towel. Place another paper towel on top, pressing gently between paper towels to remove additional moisture and set aside.1 ½ Cups Peaches
- Whisk together flour, baking powder, salt, and powdered sugar in a large bowl. Add the frozen butter and shortening. Toss the butter and shortening into the flour until well coated.2 Cups All-Purpose Flour, 1 Tablespoon Baking Powder, 1 ½ teaspoons Salt, ½ Cup Powdered Sugar
- 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.1 Cup Buttermilk
- Sprinkle flour onto your work surface and turn the dough out (the dough will be very sticky). Sprinkle more flour over the dough and your hands, then gently gather the dough into one pile, 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), adding flour as needed to keep from sticking to the work surface.
- Turn the dough and repeat 2-3 more times to create flaky layers then leave as a 1-inch thick rectangle.
- Dip a 3-inch biscuit cutter in flour to cut down on sticking, then press straight into the dough and lift straight out without twisting.
- Place the cut biscuits on the prepared baking sheet about an inch apart or touching depending on likes. Refrigerate for 20 minutes.
To Bake
- While the dough is chilling, preheat the oven to 450℉.
- Whisk together the egg and milk. Lightly brush the tops of the biscuits with the egg wash.1 Egg, 2 Tablespoons Milk
- Bake on the top rack for about 15-18 minutes, or until golden and hollow when you tap on them.
For the Glaze
- Skip if you do not intend to glaze the biscuits and only brush with butter. While the biscuits are cooking, make the glaze by whisking together all the ingredients until smooth. Set aside.1 Cup Powdered Sugar, 1 Tablespoon Butter, 2 Tablespoons Milk
- When biscuits are done, remove the pan from the oven and brush with melted butter.2 Tablespoons Butter
- Allow the biscuits to cool for a couple of minutes, then drizzle glaze over the biscuits once, wait a few minutes then repeat with another layer of glaze.
- Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
