These peach biscuits are lightly sweet biscuits, topped with an oat, brown sugar and butter “crisp” and a bit of sweet glaze. Lovely for any time of day!
If you’re enjoying fresh peaches right now too and looking for a little something to bake up with them, these buttermilk biscuits are just the thing. Topped with a crisp topping of oats, brown sugar and butter, they channel classic Summer peach crisp in biscuit form. (Fun Fact: Canadians call fruit desserts with an oat/brown sugar topping a “Crisp”, while I think Americans use the term “Crumble”. Just to clear up any confusion there :)
The biscuits themselves are lightly sweet, while the fresh peaches provide great flavour. The oat and brown sugar topping provides a bit of sweet and crunch and if you’d like a bit more sweet, go for the drizzle of icing sugar glaze, too.
Make your own buttermilk: Simply add 2 tsp white vinegar or fresh lemon juice to 3/4 cup regular milk. Let stand 10 minutes, then use in the recipe.
As the peach filling is quite moist, the top of the biscuit may slip off a bit while they bake. You can easily fix this! As soon as you remove them from the oven, gently coax the top piece that has slipped back on to the top where it belongs, then let cool slightly.
Get the Recipe: Peach Crisp Buttermilk Biscuits
- 1/4 cup large-flake, old-fashioned oats
- 1/4 cup brown sugar
- 1 Tbsp flour
- 1 Tbsp butter, melted
- 2 cups all purpose flour
- 2 Tbsp white sugar
- 1 Tbsp baking powder
- 1 tsp salt, (3/4 tsp if using salted butter)
- 1/4 cup butter, cold and cut in to 8 pieces
- 3/4 cup + buttermilk *, cold and well shaken
- Milk or cream, for brushing tops
- 2 medium firm, ripe peaches, peeled and diced
- 1 Tbsp flour
- 1/4 tsp cinnamon
- 1 cup icing/confectioners sugar
- 1 Tbsp + milk
- Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
- Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.
- In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).
- Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.
- Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn't burn).
- Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.
- If you'd like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.
Can these lovely variation to muffins be frozen?
Hi Susan, I’ve never tried freezing these ones. Biscuits in general freeze very well. The addition of the fruit might make them a little more moist after freezing and thawing, but probably not a deal breaker.
I made these biscuits this morning and they were a big hit! I love that the peaches don’t get soupy in the middle, the oatmeal topping is sweet and crunchy, and the icing adds a lovely, creamy finish. Thank you for developing such yummy recipes! Crossing my fingers a cookbook is in the works!
So glad to hear, Holly and thanks so much :) Someday I’ll have time to do a cookbook maybe!
The perfect accompaniment to my afternoon tea!
It would be! Thanks :)
This recipe is good. A definite keeper! I did question the baking powder in tablespoons? Seems like a lot to use?
So glad you enjoyed these and yes, it does seem like a lot of baking powder, but they need it to rise up so nice :)
These biscuits are so pretty and I love the fresh peach filling!
Sounds like a great road trip! And how could you not get a few baskets of peaches along the way. This looks so scrumptious!
Thanks so much, Cindy :)
Yay! I’m thrilled you and the hubs had a wonderful vacation! I’ve never been to Cleveland, but I have family in Buffalo and I’ve made that drive from Buffalo to Niagara before. Such a pretty pretty area!
Anyways, when I saw these biscuits on social media I almost fell out of my chair! They look beyond words amazing, Jennifer!!!! Like, dangerously delicious because I know there is NO way I could eat just one (or 4) of these! Such a brilliant idea to combine biscuits with peach crisp! I bet these taste even better than they look! Pinning to try! Cheers, friend!
Thanks so much, Cheyanne :)
I’ve always called it a crisp, too, but I’ve never thought of adding it to a biscuit! Genius!
Thanks Melissa :)
Glad to hear you guys had a nice break! We’re taking one next week and can’t wait :) We just so happen to have a huge container of peaches home from Costco so this recipe comes just in time! I bet they smell so good as they bake and perfect with my morning coffee!
Thanks so much, Dawn and yes, they do fill the house with lovely baking smells :) Have a great holiday!
My mouth started watering when I saw the name and then just about drooled all over my computer when I looked at the pictures! What a delicious and fun way to dress up biscuits. And lucky me, there are a whole line up of perfectly ripe peaches on my window sill!
Thanks so much, Chris and yes, it was like biscuits with jam, but with the jam already in it :)
I love peaches! And I love buttermilk biscuits so can I PLEASE come for a visit??
Your pictures always have me licking my lips, Jennifer! Glad to hear you had a nice trip :)
Thanks so much, Robyn and yes, was a great little getaway (even though we drove all the way to Cleveland and the Blue Jays lost!)
Yummy! My peach trees are really in super mode this year so this is a great tasty new treat for the gang – and would you believe not even one leftover! Second batch now cooling and just popping in a third, this one made with my early ripe plums – not that my gang are spoiled or anything :)
Hi Caliana and so glad you (and your gang :) are enjoying these! Plum sounds awesome, too!
FYI: Gang = 10 Grands + 5 Sons + 5 Heart Daughters + the 97 yr old Gnome + the Big E (he’s 6’6″) and they all believe these biscuits are a new ‘must’ at tea time! :)
Your trip sounds amazing Jennifer! Road trips are our favorite too – you can leave when you please, stop when you please, buy crates of peaches if it pleases you:)
These biscuits are very tempting. Pinned! We are starting to get Palisade peaches (considered the best in Colorado) too at the market, I’m pretty sure your recipe will come in handy, especially on a weekend!
Thanks Milena and yes, I love road trips too :) We just went as we pleased, for sure!
These biscuits look so FLAKY! All those layers are calling to me, sharing and pinning!
Absolutely lovely for anytime of the day Jennifer! I’ve got a beautiful bounty of peaches just looking to be added to something too! Thanks for sharing. Hope your week is wonderful!
Thanks so much, Mary Ann :)
What a wonderful vacation – good for you! And so smart to grab up a few baskets of gorgeous summer peaches along the way. You know I love these biscuits – and feel like you must have made them just for me :) Outstanding recipe – and I bet the topping, crumble or crisp, is amazing. Pinning!
Thanks Tricia :) It was a great vacation. Loved the Finger Lakes!