Finely dice peaches and let them sit on a paper towel for 10 minutes to absorb excess moisture.

In a large mixing bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of powdered sugar.

Grate in ¼ cup of frozen butter and add ¼ cup of butter-flavored shortening, mixing until coarse crumbs form.

Fold in prepared peaches and ¾ cup of cold buttermilk until a soft dough forms.

Turn dough onto a floured surface and knead gently for about 1 minute.

Pat dough into a 1-inch thick rectangle, fold over, rotate, and pat down repeating 3 times.

Cut out biscuits with a floured biscuit cutter and refrigerate for 20 minutes.

Preheat oven to 450°F, brush the tops with egg wash, and bake for about 18 minutes.

While baking, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract for the glaze.

Once biscuits are out of the oven, brush with melted butter and drizzle with glaze.