Buttery Peach Biscuits (Print Version)

# Ingredients:

01 - 1 stick (1/2 cup) of salted butter.
02 - 2 cups of heavy cream.
03 - 2 and 1/2 cups of plain flour.
04 - One tablespoon of baking powder (aluminum-free).
05 - A quarter cup of regular sugar.
06 - 1 and 1/2 teaspoons vanilla, split into two portions.
07 - Drained canned peaches, 15.25 oz.
08 - For the glaze: powdered sugar.
09 - For the glaze: milk.
10 - For the glaze: half a teaspoon of vanilla.

# Instructions:

01 - Set your oven to 450°F to warm up.
02 - Coat a 9x9-inch dish lightly with butter or oil.
03 - Stir flour, sugar, and baking powder in a bowl.
04 - Pour in cream and just 1 teaspoon of vanilla, then stir together.
05 - Gently add the drained peaches to your mixture.
06 - Melt the butter directly in the dish you'll use for baking.
07 - Spoon the batter into the dish on top of the melted butter.
08 - Divide into 9 even squares using a knife or spatula.
09 - Pop the dish into the oven for about 30-35 minutes.
10 - Combine the glaze ingredients in a small bowl until smooth.
11 - Drizzle the glaze over the biscuits while warm.

# Notes:

01 - Works great with either fresh or canned peaches.
02 - Be careful not to overwork the batter.
03 - If top gets too dark too fast, cover with foil.
04 - You can freeze these for up to three months.
05 - Tastes best served warm from the oven.

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