Peach Buttermilk Biscuits

Come along as I walk you through making these peach buttermilk biscuits from beginning to end!

This week, I’ve been deep into planning a family getaway to Aspen, CO. My youngest has been dreaming of playing in deep snow for years now, and since our local area hasn’t had much, we’re chasing that snowy magic where it’s real!

We picked Aspen because I’m smitten with its cozy streets and those unique little restaurants that always spark my foodie side. I’m so excited to find irresistible dishes I can recreate when we get back. That’s one of my favorite parts of traveling — bringing a taste of adventure home with me.

Here’s a fun tidbit I stumbled on while planning: Colorado is famous for its Palisade peaches, known to be sweeter, juicier, and even bigger than the peaches from Georgia. That caught my eye, and honestly, I can’t wait to try them out myself.

They call these peaches Palisade Peaches, and folks say they’re sweeter and juicier than even the famous Georgia peaches. Guess we’ll put that to the test!

Just reading about these beauties put me in a peachy mood, so naturally, I had to get into the kitchen and whip up something peachy and delicious.

Introducing: Peach Buttermilk Biscuits!

I can’t think of anything more Southern comfort food than warm buttermilk biscuits loaded with juicy, sweet peaches. Mmm, such a classic combo that never disappoints.

Since I know you all loved the blueberry and strawberry biscuits, it was only a matter of time before peach biscuits made an appearance. Let me tell you, they do not disappoint — these peach buttermilk biscuits are downright heavenly.

So grab your apron and get ready to make these for your family or brunch guests — they’re well worth the effort!

If you crave warm, flaky Southern-style biscuits with bright, juicy peach flavor and a drizzle of vanilla glaze, you’re in exactly the right spot. I’m here to take you step-by-step through making mouthwatering peach buttermilk biscuits, complete with a helpful video, a full ingredient list, and easy instructions so your biscuits turn out tender, flaky, and delicious every time.

These biscuits come together in a flash — just about 15 minutes of prep plus 18 minutes in the oven. Plus, they work great with fresh, frozen, or canned peaches. Whether you serve them for breakfast, as a snack, or even a quick dessert, they hit the spot. And don’t worry, I’ve got you covered with make-ahead tips and freezing advice so you can enjoy warm biscuits anytime.

• Be sure to watch the quick video to see the whole process in action.
• Follow my straightforward instructions for mixing, folding, cutting, and baking.
• Check out my tips on keeping ingredients cold, managing sticky dough, and getting those perfect flaky layers.
• Explore yummy variations and serving ideas — from a classic Southern breakfast to a simple peach shortcake.

So, roll up those sleeves and dive into the kitchen — these peach buttermilk biscuits are worth every minute, straight from the oven or warmed up later. Trust me, you’re going to love them!

What Makes Them Irresistible

What makes these peach buttermilk biscuits extra special is the perfect mix of tender, flaky biscuits filled with the sweet zip of fresh (or frozen or canned) peaches, all topped with a simple but irresistible vanilla glaze. They’re quick to pull together, freeze perfectly, and are super versatile to enjoy any time of day.

• Warm, fluffy biscuits with juicy peach chunks in every bite.
• Flexible recipe works beautifully with fresh, frozen, or canned peaches, so no matter what you have on hand, you’re covered.
• Fast to prep and bake, so you won’t be waiting long to indulge.
• Perfect for making ahead — freeze the raw biscuits and bake them fresh when you want.
• So versatile: Serve them plain with butter, pile on peach butter for a snack, or make a peach shortcake with a sweet glaze finish.

Ingredients You’ll Need

• 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 frozen butter (grated for easy mixing)
• 1⅛ cups buttermilk, cold
• egg wash (1 egg mixed with 2 tablespoons milk)
• 1-2 tablespoons butter, melted (for brushing over biscuits)
• 1 cup powdered sugar, sifted
• 1 tablespoon butter, melted
• 2 tablespoons milk
• ⅛ teaspoon vanilla extract
• salt, a generous pinch

How to Make Them

1. Line a baking sheet with parchment paper and set aside.
2. Peel (if using fresh) and finely dice peaches, then place pieces on paper towels and press to remove excess moisture; set aside.
3. Whisk together all-purpose flour, baking powder, salt, and powdered sugar in a large bowl.
4. Grate cold butter into the bowl with the butter-flavored shortening, then use a pastry cutter to cut until the mixture resembles small peas or coarse crumbs.
5. Toss the diced peaches into the dry mixture to coat.
6. Pour in cold buttermilk and gently stir with a rubber spatula just until a soft dough forms.
7. Sprinkle flour on the work surface and turn the sticky dough out onto it; dust the dough and your hands with flour and gently gather and knead, adding flour as needed while keeping the dough slightly moist.
8. Pat the dough into a 1-inch-thick rectangle, fold it into thirds like a letter, rotate, and repeat 2–3 times to build flaky layers.

9. Pat the dough into a 1-inch-thick rectangle again, flour a 3-inch biscuit cutter well, and press straight down (do not twist) to cut biscuits; gather and press out scraps as needed.

10. Place cut biscuits on the prepared baking sheet about 1 inch apart (or touching for softer sides) and refrigerate for 20 minutes.
11. While the biscuits chill, preheat the oven to 450°F.
12. Beat the egg with milk to make an egg wash and lightly brush the tops of the chilled biscuits.
13. Bake the biscuits on the top oven rack for about 18 minutes, until cooked through and golden.
14. While the biscuits bake, whisk together the glaze ingredients (powdered sugar, melted butter, milk, vanilla, and salt) until smooth and set aside.
15. Remove the pan from the oven and brush the hot biscuits immediately with melted butter.
16. Let the biscuits cool slightly, brush on glaze (allowing layers to dry and repeating if desired), and sprinkle reserved diced peaches on top if using.
17. Once the glaze firms, drizzle additional glaze over the biscuits to secure the peaches and let the glaze harden.

Pro Tips for Perfect Biscuits

Keep everything cold (butter, buttermilk, even the flour bowl), work the dough just until it comes together, and avoid twisting the cutter so the biscuits rise tall with flaky layers. If you’re folding in fresh peaches, choose ripe-but-firm fruit and blot excess juice; for more on peeling, slicing, and prepping peaches cleanly, see the Easy Homemade Perfect Peach Pie recipe.

For serving, split warm biscuits and spoon on a quick, lightly thickened peach filling for a shortcake-style dessert; the method for macerating peaches and balancing their juices in Peach Cobbler with Oatmeal Topping translates perfectly.

Flavor Swaps and Add-Ins

You can use fresh, frozen, or canned peaches in these peach buttermilk biscuits. If you’re using fresh, make sure to peel them first so your biscuits stay tender and smooth.

No matter which peaches you choose, dice them finely and squeeze out as much moisture as possible so your dough doesn’t get soggy.

I usually work with frozen peaches by letting them thaw on paper towels, then pressing to soak up the extra liquid. This little step makes all the difference.

Breakfast: Smear warm biscuits with butter or honey and serve alongside grits, bacon, and eggs for a classic Southern breakfast, or pair with peach pie cottage cheese bowls for a high-protein side.

Snack: Spread peach butter over them to really boost that peachy flavor and enjoy with tea or coffee.

Dessert: Top with whipped cream and a pinch of cinnamon and nutmeg for an easy peach shortcake, or try sautéed warm peaches with vanilla ice cream for a quick peach cobbler twist—or go all-in with this peach cobbler cheesecake recipe.

Make-Ahead and Storage Tips

These biscuits shine brightest when baked fresh from frozen dough. To freeze, place your cut biscuits on a baking sheet in a single layer and freeze for 1-2 hours. This keeps them from sticking together later. For another make-ahead-friendly breakfast bake, try Banana Bread Scones.

Once frozen solid, transfer them to a freezer-safe bag or airtight container, label, and store for up to 3 months.

If you bake them right away, store leftover warm biscuits in an airtight container in the fridge, layering parchment paper between if stacking, to keep them moist. Leftovers are also perfect split and stuffed as mini Chicken Bacon Avocado Sandwiches for an easy lunch.

Quick Answers to Common Questions

Can I add spices to these peach buttermilk biscuits? Definitely! Cinnamon and nutmeg add a lovely warm spice that pairs beautifully with the peaches. Feel free to mix them into the dough or swirl a touch into the glaze.

How do I reheat the biscuits? These biscuits taste great warm or at room temp. To warm leftovers, pop them in the microwave for 5 to 10 seconds—quick and easy.

Why aren’t my biscuits browning? For golden tops, try brushing them with egg wash or a bit of milk before baking, and bake on the top rack. If they still need a boost, you can briefly broil them for a few seconds at the end—but watch closely.

How can I boost the peach flavor? Consider adding some peach syrup, a spoonful of homemade peach puree, or peach extract to the batter or glaze for an extra pop of peachy goodness.