glazed peaches and biscuits in cast iron skillet

Maple Glazed Peaches with Buttermilk Biscuits

An easy peach dessert, with stove-top maple glazed peaches, served with easy homemade buttermilk drop biscuits.

When it comes to Summer desserts, it’s always nice when they check all the 3 boxes of simple, pretty and delicious. That’s what drew me to this lovely dish!

This Maple Glazed Peaches with Buttermilk Biscuits features beautiful maple syrup glazed peaches, combined with easy drop buttermilk biscuits and a dollop of crème fraîche (or yogurt) for a simple, delicious, rustic, but elegant dessert.

I think this is a great dish for casual entertaining or simply a perfect ending to any Summer meal.

Ingredient Notes for Maple Glazed Peaches with Buttermilk Biscuits

Peaches: You’ll want to start with ripe, but still firm peaches and peaches that separate from the stone easily (Freestone variety). If you happen to have peaches that won’t separate in half gracefully, simply do large chunks of peach instead of the halves.

Maple Syrup: Maple syrup can be expensive and/or unavailable, so you could use any of the following as a substitute: honey in equal measures or brown sugar, using about 2-3 Tbsp, I would guess or enough to make a glaze when combined with the butter.

Crème Fraîche: If you don’t have crème frâiche, you can use plain or vanilla yogurt (a thicker, Greek-style yogurt works best) or very lightly sweetened whipped cream.

Thyme: You can omit the thyme as a flavouring with the glaze, though it’s still nice as a garnish, if you have some. Alternately, something green like rosemary or basil will pretty up the dish.

Buttermilk: Make your own buttermilk by combining 1 cup milk, less 1 Tbap with 1 Tbsp lemon juice. Let stand in the fridge 15 minutes before using.

Cook’s Notes for Maple Glazed Peaches with Buttermilk Biscuits

I served up this dessert in individual skillets, but you can also make and serve this dessert in one large skillet or on plates.

I plated this out with two peach halves per serving, but mostly for photographic purposes (one looked lonely through the viewfinder :). Depending on the size of your peaches (mine were quite large :), you may want to serve with just one large peach half or maybe two, if smaller.

You will probably have at least a few more biscuits than you need for this dessert. The recipe will make about 8 biscuits. Save the extra biscuits for other enjoyment later, or freeze.

The biscuits can and probably should be made ahead, just to make things easiest at dessert time. Then only the glazing of the peaches needs to be done before eating. If you If you’d like to re-heat the biscuits slightly for serving, either pop in the microwave for a few seconds, or place on a baking sheet in a 350F oven for a few minutes. Leftover biscuits will freeze beautifully.

If you are entertaining and would rather not glaze the peaches while you have guests, I think you could also glaze the peaches ahead and heat up the whole works in one large or several small skillet in a 350F oven. Of course, don’t add the creme fraiche or yogurt or thyme until after re-heating and allowing to cool slightly.

Allow the glaze and peaches to cool from hot to warm or your Crème Fraîche or yogurt in your skillet will melt and be a bit messy. Melting is not so bad for ice cream, but I don’t love melted crème frâiche or yogurt really.

Recipe was adapted from a Victoria Cookware recipe (who have very nice cast iron pans, btw :)

More Peach Dessert Recipes You Might Like …

Peach Crisp Buttermilk Cake
Peaches and Cream Pie
Peaches and Cream Crumble Cake

glazed peaches and biscuits in cast iron skillet

Maple Glazed Peaches with Buttermilk Biscuits

Course: Dessert
Cuisine: American, Canadian
Keyword: glazed peach recipe, maple glazed peaches, peach dessert recipes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Energy: 445 kcal
Author: Jennifer

Easy maple glazed peaches, served with buttermilk biscuits and creme fraiche or yogurt.



Buttermilk Biscuits (makes about 8 biscuits):

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp white sugar
  • 1/2 tsp fine salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk cold (*or see notes to make your own buttermilk)
  • 8 Tbsp unsalted butter melted and cooled slightly, plus more for brushing biscuits after baking

For glazed peaches:

  • 3 medium peaches cut in half and removed from stone
  • 3-4 Tbsp butter cut into cubes
  • 1/3-1/2 cup maple syrup **or see notes for substitution option
  • 1/2 tsp fresh thyme leaves or pinch dried thyme, optional
  • 1 Tbsp lemon juice
  • Pinch salt

For serving:

  • 3 sprigs fresh thyme
  • Zest from 1/2 lemon
  • Crème Frâiche or Thick Yogurt


  1. Preheat oven to 475F with rack in centre of oven. 

  2. Make the biscuits: (Can be made several hours ahead) In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. Set aside.
  3. In a small bowl, whisk together the buttermilk and melted and cooled butter, stirring until the butter forms small clumps.
  4. Add the buttermilk mixture to the bowl with the dry ingredients and stir until just combined and the batter pulls away from the sides of the bowl. Using a 1/4 cup scoop or measuring cup, scoop out dollops of batter and drop onto a baking sheet, about 1 inch apart.

  5. Bake in preheated oven until tops are golden and crisp, about 12-14 minutes. Remove from oven and brush tops with a bit of melted butter. Transfer to a cooling rack and cool 5 minutes before serving. (If making ahead, cool completely, then store in an airtight container at room temperature. Reheat in microwave briefly or pop into a 350F oven for 5 minutes or so.
  6. For the peaches: Preheat a large skillet on the stove-top over medium high heat. Add the butter. When the butter starts to foam, add a few thyme leaves, if using and cook for one minute. Add the halved peaches, cut side down, and cook until bottom starts to colour. Once the peaches are coloured a bit, add the maple syrup and cook for about 30 second more. Add the lemon juice and a pinch of salt, then flip the peaches over. Let the syrup simmer until it is reduced by about half. Turn off the heat under the pan.
  7. To serve: You can serve directly from the larger skillet you cooked the peaches in or transfer to smaller skillets or plates, topping with biscuits, thyme sprigs and a dollop of crème frâiche or yogurt, and spooning reduced syrup over-top. Garnish with fresh thyme sprigs and a bit of lemon zest. *I find it best to allow the peaches and syrup to cool to a bit before serving, for best flavour and to keep the creme fraiche or yogurt from melting too much.

Recipe Notes

*Make your own buttermilk by measuring out 1 cup of regular milk. Remove 1 Tablespoon of milk and add 1 Tbsp lemon juice to the milk. Stir, then return to the fridge to stand for 10-15 minutes.

**Replace maple syrup with 2-3 Tbsp of brown sugar, or enough to make a nice, sweet glaze.

Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!



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  • Such a homey breakfast/dessert/any time indulgence, love every single thing about it. On the menu this week:)

  • We always have maple syrup on hand, and I’ve been buying case after case of peaches, so this dessert is just calling my name! Also love the individual servings in those cute skillets. Lovely presentation Jennifer!

  • This is the perfect summer dessert! Those peaches look luscious with the maple glaze. Love everything about this treat down to the adorable little skillets. Pinning!

  • This dessert most definitely checks ALL the boxes!!!! Peaches are one of my favorite summer fruits and this dessert looks EPIC!! I love that you kept it simple, but the flavor and textures happening here are anything but! Absolutely brilliant! Cant wait to make this!!! Cheers, Jennifer!

    • Thanks Mary Ann! I got hold of the most beautiful peaches and couldn’t stop eating and baking with them :)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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