Yield: 10–12 biscuits
Prep Time: 20 minutes
Bake Time: 15–18 minutes
Total Time: About 40 minutes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)

Butter

• ½ cup (1 stick) cold unsalted butter, cubed

Wet Ingredients

• ¾ cup cold buttermilk
• 1 large egg (optional, for richer biscuits)

Mix-ins

• 1 cup diced fresh peaches (or well-drained canned peaches)
• ¾ cup shredded sharp cheddar cheese
• 2 tablespoons cooked bacon, crumbled (optional)

For Brushing

• 2 tablespoons melted butter
• 1 tablespoon honey (optional)

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Instructions

Step 1

Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Step 2

In a large bowl combine:

• Flour
• Baking powder
• Baking soda
• Salt
• Sugar

Whisk together.

Step 3

Cut cold butter into the flour until the mixture resembles coarse crumbs.

Step 4

Add cheddar cheese, peaches, and bacon (if using).

Stir gently.

Step 5

Pour in buttermilk.

Mix only until the dough comes together.

Do not overmix.

Step 6

Turn dough onto a lightly floured surface.

Pat into a 1-inch thick rectangle.

Fold it over 3 times for flaky layers.

Cut using a biscuit cutter.

Step 7

Place biscuits touching slightly on the baking sheet.

Brush tops with buttermilk.

Step 8

Bake for 15–18 minutes until golden brown.

Brush with melted butter and honey immediately after baking.

Serve warm.

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Tips

• Keep butter very cold.
• Don’t overwork the dough.
• Fresh peaches work best.
• Freeze butter before cutting it into the flour for extra flaky biscuits.
• Use buttermilk straight from the refrigerator.

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Storage

• Room temperature: 2 days
• Refrigerator: 5 days
• Freezer: Up to 3 months

Reheat in a 350°F oven for 8–10 minutes.

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Nutrition Facts (Approximate, per biscuit)

Nutrition will vary depending on the type of cheese, peaches, and whether bacon is included.

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Frequently Asked Questions (Q&A)

Q: Can I use canned peaches?
Yes. Drain them very well and pat dry with paper towels before adding them to the dough.

Q: Can I use frozen peaches?
Yes. Thaw completely and drain off excess liquid before using.

Q: Can I substitute regular milk for buttermilk?
Yes. Mix ¾ cup milk with 2 teaspoons lemon juice or white vinegar and let it sit for 5–10 minutes.

Q: What cheese works best?
Sharp cheddar provides the best flavor, but mild cheddar, Monterey Jack, Gouda, or pepper jack also work.

Q: Can I make them ahead?
Yes. Prepare the dough, cut the biscuits, and refrigerate for up to 24 hours before baking.

Q: Why are my biscuits dense?
Usually from overmixing the dough or using warm butter.

Q: Can I make these without cheese?
Absolutely. They become lightly sweet peach buttermilk biscuits.

Q: Can I add spices?
Yes. Try ½ teaspoon cinnamon, a pinch of nutmeg, or a little black pepper for extra flavor.

Q: What can I serve with these biscuits?

• Butter and honey
• Peach preserves
• Hot pepper jelly
• Fried chicken
• Ham
• Scrambled eggs
• Sausage gravy
• Fresh fruit