Peach Buttermilk Biscuits
Warm, fluffy biscuits infused with ripe peaches, buttermilk, and vanilla. Perfect as a breakfast or dessert, these halal-friendly, alcohol-free biscuits have a buttery, flaky texture with optional powdered sugar glaze.
Servings: 10 servings
Calories: 150kcal
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, diced
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C)
- Line a baking sheet with parchment paper
- Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl
- Cut cold butter into dry ingredients using a pastry blender until coarse crumbs form
- Stir in buttermilk and vanilla extract until shaggy dough forms
- Fold diced peaches into the dough gently
- Transfer dough to a floured surface and shape into a rectangle
- Fold the dough 3-4 times to create layers
- Pat dough to ¾-inch thickness and cut using a biscuit cutter or glass
- Place biscuits close together on the baking sheet
- Bake for 14-18 minutes until golden brown
- Prepare glaze by whisking powdered sugar, milk/cream, and vanilla extract while biscuits bake
- Drizzle glaze over cooled biscuits if using
Notes
Use cold butter and buttermilk for flaky results.
Fold the dough carefully to maintain layers.
For softer biscuits, bake close together.
Substitute milk for cream in the glaze if preferred.
Storage: Keep in an airtight container at room temperature for 2-3 days.
Fold the dough carefully to maintain layers.
For softer biscuits, bake close together.
Substitute milk for cream in the glaze if preferred.
Storage: Keep in an airtight container at room temperature for 2-3 days.