Peach Biscuits
Transport your taste buds to the heights of summer with these tender, flaky Peach Biscuits—a delightful twist on classic biscuits that are bursting with the sweetness of fresh, ripe peaches. Crafted with cold butter for the perfect crumbly texture, these biscuits are delicately flavored with a hint of vanilla and finished with an optional sprinkle of turbinado sugar for a golden, caramelized crust. Ready in just under 40 minutes, they’re a breeze to whip up and make an absolutely irresistible addition to breakfast, brunch, or afternoon tea. Whether served warm with a pat of butter, a dollop of whipped cream, or a drizzle of honey, these peach biscuits are a true celebration of the season's juiciest fruit. Perfect for peach lovers, this recipe is a brilliant mix of simplicity and flavor that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons kosher salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups heavy cream (cold)
- 1.5 cups ripe peaches (peeled, pitted, and diced)
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter.
In a separate small bowl, whisk together the cold heavy cream and vanilla extract.
Pour the cream mixture into the flour mixture and stir just until a rough dough begins to form.
Fold in the diced peaches gently, ensuring they are evenly distributed without overworking the dough.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Be careful not to overwork the dough, as this can make the biscuits tough.
Use a 2.5-inch biscuit cutter (or a glass) to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Re-roll scraps as necessary to cut additional biscuits.
Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
If desired, brush the tops of the biscuits lightly with heavy cream and sprinkle with turbinado sugar for a golden, sweet crust.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and allow them to cool for 5 minutes before serving. Enjoy them warm on their own or with butter, whipped cream, or a drizzle of honey!
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 94.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
