Start by freezing the shortening and grating the unsalted butter for about 30 minutes.

Dice your fresh peaches finely and pat them dry using paper towels.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and powdered sugar.

Incorporate the chilled butter and shortening until it resembles coarse crumbs, then fold in the peaches and buttermilk.

Turn the sticky dough onto a lightly floured surface, pat it into a rectangle, and fold it several times to create layers.

Cut out biscuits using a floured biscuit cutter and transfer them to a lined baking sheet.

Refrigerate the cut biscuits for 20 minutes while preheating the oven to 450℉.

Brush the tops of the biscuits with the egg wash before baking for 15-18 minutes until golden brown.

Prepare the peach glaze while the biscuits are baking by mixing powdered sugar, melted butter, and milk until smooth.

Once baked, brush the biscuits with melted butter and drizzle the glaze over them.

Serve warm or at room temperature, optionally with whipped cream.