Summer produce shines in these peaches and cream biscuits.

With flaky layers, a spiced fruit filling and a simple icing on top, these morning treats are a yummy way to make use of ripe Southern peaches.

Bake in a preheated oven until the peaches and cream biscuits are golden brown. (Kate Wood / Wood and Spoon)

Peaches and Cream Biscuits

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 12

Ingredients

For the peaches:

• 2 small peaches sliced in 1/8-inch slices (about 215 gm or 1¼ cup of slices)
• 2 tablespoons unsalted butter
• ¾ teaspoon cinnamon
• 2 tablespoons brown sugar
• pinch of salt

For the biscuits:

• 3 cups (420 gm) all-purpose flour
• ¼ cup (50 gm) brown sugar
• 2½ teaspoons baking powder
• 1 teaspoon salt
• ¾ cup (170 gm) unsalted butter, cold and diced
• 1¼ cups (300 gm) milk (I use whole)
• Extra milk and sugar for sprinkling, if desired

 For the cream cheese glaze, if desired:

• 2 ounces (60 gm) cream cheese, at room temperature
• ½ cup (60 gm) powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

To prepare the peaches:

1. Place all of the ingredients in a medium-sized pan over medium heat.
   

   Once baked, you have the option to drizzle the biscuits with a cream cheese glaze. (Kate Wood / Wood and Spoon)

2. Allow the butter to melt completely, stirring the ingredients to combine.
3. Once the butter has melted pull the pan off the heat and allow to cool while you preheat the oven.

To prepare the biscuits:

1. Preheat the oven to 400 degrees.
2. Combine the flour, brown sugar, baking powder and salt in a large bowl.
3. Use a pastry cutter or the backs of two forks to cut in the butter until it has been reduced to pea-sized clumps throughout.
4. Add a cup of the milk and stir to bring the dough together, adding an additional tablespoon of milk as needed until a shaggy dough has formed.
5. Dump the clumps of wet dough out on the counter and use your hands to bring it together.
6. Pat the mixture out into a flat disk and use a rolling pin on your floured surface to roll the dough out into a 9-by-12-inch rectangle.
7. Dump the peaches mixture out on half of the dough and fold the other half over the top of it, pinching the edges to seal in the fruit.
8. Transfer the rectangle of folded dough to a sheet pan.
9. Use a sharp knife to cut the dough into 12 biscuits.
10. Brush the tops of the biscuits with milk or cream and sprinkle with a couple tablespoons of sugar.
11. Bake in the preheated oven for about 20-22 minutes or until the top is golden brown.
12. Remove from oven and allow to cool for 5-10 minutes before slicing and serving.

To prepare the cream cheese glaze:

1. Cream the cream cheese and powdered sugar with a hand mixer on medium speed until smooth.
2. Add the milk and vanilla and stir to combine.
3. Drizzle over the biscuits and enjoy.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.