Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, granulated sugar, cinnamon, and kosher salt.
- Chop the peaches into small, bite-sized pieces and gently fold them into the flour mixture.
- Add the buttermilk and stir until just combined—do not overmix; the dough should be slightly sticky.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut into 12 equal biscuits using a knife or biscuit cutter.
- Place the biscuits on the prepared baking sheet. In a small bowl, mix melted butter, brown sugar, and cinnamon. Spoon this mixture over each biscuit, allowing some to pool around the edges.
- Bake for 30 minutes, until golden brown and slightly puffed. Remove from the oven and let cool for 5 minutes on a wire rack before serving.
My Tip
- ✔️Avoid overmixing the dough to keep biscuits tender.
- ✔️ Use a gentle hand when folding in peaches to prevent mushy texture.
- ✔️ Spoon extra cinnamon sugar butter around the edges for a more decadent “swim” effect.
Notes
1. Do not overmix dough; gentle folding keeps biscuits soft.
2. Cinnamon sugar butter adds the signature “swim” effect.
3. Can use fresh or canned peaches depending on season.
4. Baking at high heat ensures golden edges with a tender inside.
5. Best served warm for maximum flavor.