Description
These soft, tender buttermilk biscuits are loaded with sweet peaches and baked in a brown sugar cinnamon butter base. Perfect warm from the oven for breakfast or dessert!
Ingredients
Scale
Biscuits:
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 can (15 oz) canned peaches in fruit juice, drained and chopped
- 2 cups (490 g) buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon ground cinnamon
Optional Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 450°F (232°C).
- In a medium bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt.
- Pour in the buttermilk and stir until mostly combined (do not overmix).
- Fold in the drained chopped peaches gently.
- In a separate bowl, mix the melted butter, brown sugar, and cinnamon. Pour this mixture into the bottom of an 8×8-inch baking dish.
- Spread the biscuit dough over the butter mixture evenly using a spatula.
- Mix the optional cinnamon sugar topping and sprinkle 1 tablespoon over the top of the dough.
- Score the dough into 9 squares (3×3) before baking.
- Bake for 30–35 minutes, or until the tops are golden brown and edges are bubbling with butter.
- After baking, sprinkle the remaining cinnamon sugar over the top (optional). Serve warm.
Notes
For extra texture, try adding chopped pecans or use fresh peaches when in season. These biscuits are best served warm on the day they’re baked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 290
- Sugar: 14g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: peach biscuits, buttermilk biscuits, cinnamon glaze, baked peach recipe