Scrumptious Flaky Peach Biscuits
| |

Scrumptious Flaky Peach Biscuits

This scrumptious flaky peach biscuits recipe is to die for. The biscuits are perfectly flaky, absolutely flavourful, slightly sweet, and so hard to resist.

My son is in love with my scrumptious flaky peach biscuits and I am sure you will be too when you try them. We went to a coffee shop the other day and he saw some peach scones and wanted to try them. It turned out they were not the best, so I had to oblige by making him some. They are the best fruit snack you will make and enjoy.

The Ingredients for Peach Biscuits

A tray full of delicious but simple ingredients that are found in every pantry. Put them together and you get the best treat ever!

Ingredients for peach biscuits

Ingredients List:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grated nutmeg (or allspice)
  • 1/4 cup sugar
  • 3/4 cup cold butter
  • 1 large egg
  • 1/3 cup sour cream
  • 1/4 cup whipping cream (or 10% cream)
  • 1/2 teaspoon almond extract
  • 1 cup peaches

Other Snack Recipes you will Like:


The Dough:

Let’s start by getting the dry ingredients mixed up. In a large bowl, add the all-purpose flour, salt, baking powder, baking soda, nutmeg (or allspice), and sugar. Mix everything together so that everything is evenly distributed.

Scrumptious Flaky Peach Biscuits

Now we can add the butter. I like to keep my butter in the fridge until I am ready to use it. The harder the butter, the flakier the biscuits. Remove the butter from the fridge and either grate it directly into the bowl of flour or cut it into cubes and drop it into the flour. I find grating is easier and gives a more even distribution. Combine the flour and butter well, making sure not to overwork the butter. We don’t want the butter to start melting.

If you are grating the butter, drop the whole chunk into the flour and coat it with the flour before you grate it. It allows for an easier grip and faster grating time.

Flour and butter for peach biscuits

Set the flour aside and in another bowl or measuring cup, and combine the liquid ingredients. Whip the egg, add the sour cream, then the cream, then the almond extract, and mix everything together. If you don’t want to use the cream and sour cream, you can replace it with 1 cup of buttermilk instead.

Pour the wet ingredients into the dry and mix using your hands. The idea is to just combine the dry and wet to form a rough crumbly dough. You don’t want to overwork the dough. The more you work the dough, the less it will rise when they bake.

Dough for peach biscuits

Wash and chop the fruits into bite size pieces – about 1/2 an inch. Discard the pits. Once you have the dough ready, sprinkle some flour on a clean counter and mix in the peaches. Again, do not overwork the dough. Then form a circular shape with the dough. It doesn’t have to be a perfectly even circle. Using a pizza cutter or a sharp knife cut it into 8 triangular pieces.

Ready to bake peach biscuits

I like big tea biscuits that can be enjoyed for breakfast, so I only make 8, but you can cut them into smaller pieces or even make them into individual square shapes. It’s all up to an individual’s liking.

Line a baking tray with parchment paper and gently place the biscuits onto the tray. I like to put my tray in the freezer for a few minutes just to ensure that the butter is really hard again. I find the harder the butter, the flakier the end result. Preheat the oven to 375 degrees. Remove the baking tray from the freezer and place it directly into the hot oven. Bake for about 25-30 minutes – or until you see the snack brown.

Scrumptious Flaky Peach Biscuits

Serving Suggestions:

Remove from the oven and allow them to cool on the tray for a couple of minutes before placing them on a cookie rack to cool completely. Enjoy fresh with

  • my Home Made Butter. Put some butter as they come out of the oven and watch it melt into them.
  • a Dollop of Jam. Jam goes really well with these.
  • a Dollop of double cream. Cream and biscuits are a match made in heaven.
  • a combination of Jam and double cream is my favourite.
  • try to have my Perfect cup of Chai on the side.

Storing Suggestions:

Store the baked snack :

  • in the fridge in an air tight container for up to 3 days.
  • before adding the fruit and baking, freeze the dough in the freezer for up to 1 month. Defrost in the fridge overnight add the fruit, and bake.

Stay Connected

If you like the recipe please leave a comment below. Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts 
FacebookInstagramPinterest, and Twitter.

Scrumptious Flaky Peach Biscuits

Course: Breakfast, Gluten Free, SnackCuisine: CanadianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Baking time

25

minutes
Calories

329

kcal
Resting time

10

minutes
Total time

45

minutes

This scrumptious flaky peach biscuits recipe is to die for. The biscuits are perfectly flaky, absolutely flavourful, slightly sweet, and so hard to resist.

Ingredients

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon grated nutmeg

  • 1/4 cup sugar

  • 3/4 cup cold butter

  • 1 large egg

  • 1/3 cup sour cream (see notes below)

  • 1/4 cup whipping cream (or 10% cream)

  • 1/2 teaspoon almond extract

  • 1 cup peaches

Directions

  • In a large bowl, add the all-purpose flour, salt, baking powder, baking soda, nutmeg (or allspice), and sugar. Mix everything together so that everything is evenly distributed.
  • Remove the butter from the fridge and either grate it directly into the bowl of flour or cut it into cubes and drop it into the flour. Combine the flour and butter well, making sure not to over work the butter. We don’t want the butter to start melting.
  • In a separate bowl combine the liquid ingredients. Whip the egg, add the sour cream, then the cream, then the almond extract, and mix everything together.
  • Pour the wet ingredients into the dry and mix using your hands. The idea is to just combine the dry and wet to form a rough crumbly dough. You don’t want to overwork the dough. The more you work the dough, the less the biscuits will rise when they bake.
  • Wash and chop the fruit into bite size pieces – about 1/2 an inch. Discard the pits. Sprinkle some flour on a clean counter and mix in the peaches. Again, do not overwork the dough.
  • Form a circular shape with the dough. Using a pizza cutter or a sharp knife cut it into 8 triangular pieces (see notes).
  • Preheat the oven to 375 degrees. Bake for about 25-30 minutes – or until you see the biscuits brown.
  • Remove from the oven and allow them to cool on the tray for a couple of minutes before placing them on a cookie rack to cool completely. Enjoy fresh with my home made butter or jam.

Notes

  • – If you don’t want to use the cream and sour cream, you can replace it with 1 cup of buttermilk instead.

    – I like to put my tray in the freezer for a few minutes just to ensure that the butter is really hard again. 
Nutrition for peach biscuits

Check out other snack recipes here.

Don’t forget to follow me

FacebookPinterest, Instagram,  and Twitter.

Similar Posts

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.