I guess I drank the Kool-Aid.

For years after moving to Alabama, I enjoyed the South but never really identified myself as a Southerner. I bought cowboy boots, listened to Keith Urban, and picked up a preference for bourbon, all along thinking that I was merely a spectator enjoying the best of what Southern culture had to offer. Even after marrying and moving with my husband to the seriously deep-South town of Selma, AL, I still felt a little like a Yankee on an extended vacation. 

Somewhere over the course of the past 10 years, I drank the Kool-Aid. I fell in love with sweet tea and grits and banana pudding. I grew accustomed to barefoot toddlers that called me “Ma’am” and spoke with a drawl. And I especially loved the warmth of the people, the significance of a supper table here, and the fact that this is a place where manners and kindness still matter.

With that being said, I have big news to share with you: we’re building a house! For a while now, my husband and I have been planning and building our forever home. It has been a hugely intense project, but as we closer to moving in, I’m so proud and grateful to have found such a special corner of the world to settle down in. Over the coming months, I look forward to sharing more with you about our place and the exciting things to come, but for now, know that you’ll forever get a Southern flair in the recipes you find here because we are making a permanent stay out of our sweet home Alabama. Hooray!

On that same note, I have a seriously Southern treat to share with you today: peaches and cream biscuits. If the most Southern fruit (peaches) had a baby with the most Southern baked good (biscuits), and we drizzled said baby with an over-the-top frosting (as one does in the South), it would be these peaches and cream biscuits. Two layers of buttery biscuit dough filled with a cinnamon and brown sugar-spiced peach filling make up these breakfast treats, and I think you’ll agree that they make a fun and yummy twist on your run-of-the-mill breakfast. Let’s chat about how to make them!

To prepare peaches and cream biscuits, we start with the filling. Sliced peaches are cooked in a frying pan with brown sugar, butter, cinnamon, and salt. Once the butter has melted and the peaches are coated, remove the pan from the heat and allow the mixture to cool while you prep the biscuit dough.

In a large bowl, stir together your dry ingredients. Use a pastry cutter to cut in chunks of ice cold butter until the mixture has pea-sized clumps throughout. Pour in the milk and stir until a shaggy dough comes together. Dump the mixture out onto a lightly floured counter and quickly work the dough together with your hands. Use a rolling pin to roll the dough out into a large rectangle and arrange the peach filling onto half of the dough. Fold the second half of dough over the fruit and pinch the edges of dough together to seal in the filling. Transfer the stuffed biscuit to a pan and use a sharp knife to slice into squares. Bake in the preheated oven until the peaches and cream biscuits are golden brown.

Once baked, you have the option to drizzle the biscuits with a cream cheese glaze. This is kinda messy and totally optional, but I think the tangy sweetness works well here. These biscuits are best served warm, so if you don’t plan to eat them immediately, hold off on the glaze. They’ll reheat nicely the next day in a toaster oven.

Make these peaches and cream biscuits for an upcoming breakfast or brunch! This recipe will serve a crowd, so feel free to halve it if you’re just preparing for your small family of three or four. Either way, whip up these biscuits for the people you love and enjoy. Happy baking!

If you like these peaches and cream biscuits you should try:

Honey Nut Biscuits

Maple Oatmeal Biscuits

Bananas Foster Cinnamon Rolls

Lemon Berry Crumb Cake

Peach Crumb Muffins

 

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