These Peach Crisp Buttermilk 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!
So some of you may have noticed I took a little Summer holiday! Yes, we (my husband and I :) hit the road for a bit and visited Cleveland, where we explored the city, took in a ball game (Toronto Blue Jays were visiting :) and visited the Rock and Roll Hall of Fame. From there, we took a leisurely drive through Pennsylvania, and then spent some time exploring the Finger Lakes region of New York state. It was a nice little break :)
As we came back to Canada through Buffalo, our drive home took us through the Niagara region of Ontario just as the first of the beautiful Ontario peaches were hitting the fruit stands. I definitely found some room in the car for a few baskets!
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.
Cook’s Notes for Peach Crisp Buttermilk Biscuits
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.
Peach Crisp Buttermilk Biscuits
Lovely, lightly sweet buttermilk biscuits, filled with fresh peaches and baked with an oat and brown sugar topping. Add a bit more sweet with the optional sweet glaze if you like, too!
- 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.
*Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.