Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cube your butter and return it to the freezer for 5-10 minutes.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add the cold, cubed butter into the flour mixture and work it in quickly until you achieve pea-sized crumbs.

Stir the vanilla extract into the cold buttermilk. Pour it into the flour-butter mixture and stir until the dough begins to come together.

Gently fold in the diced fresh peaches with a spatula, being careful not to smash them.

Lightly flour your work surface, turn the dough out and pat it into a rectangle about 1 inch thick.

Fold the dough over itself 3 to 4 times to create layers. Pat the dough back to 1 inch thickness after each fold.

Use a floured 2.5-inch round cutter to cut biscuits without twisting.

Place the biscuits on the baking sheet, brush with melted butter, and bake for 12 to 15 minutes until golden brown.

Whisk together powdered sugar, peach juice or milk, and vanilla extract for the glaze. Drizzle over warm biscuits.