Sweet Peach Biscuits with Almond Glaze

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, cream of tartar, and salt.
Dice the cold butter into 1-inch cubes. Toss with the flour to coat each cube. Use your fingers to press each cube into a flat disc and then continue to mix the butter and dry ingredients until the butter is well incorporated and each piece is coated in flour.
Toss the peaches with the flour mixture.
Add the egg, almond extract, yogurt, and milk to a medium bowl and whisk it together.
Make a well in your flour mixture and pour in the wet ingredients. Mix with a spoon until the flour is moistened.
Transfer the dough to a floured surface. Dust hands with flour. Press the dough together with your hands into a rough square and then fold it over itself. Repeat this process two more times, adding additinal flour if the dough is sticky.
Press the dough into a rectangle that is 12 inches by 6 inches. Cut it into 8 3-inch square biscuits.
Place the biscuits on the baking pan and bake for 14-16 minutes, until golden on the bottom.
Remove from the oven and allow the biscuits to cool on a wire rack for 10 minutes while you prepare the almond glaze.

Mix the powdered sugar, almond extract, and milk with a whisk. Adjust the consistency with additional milk or powdered sugar to get a glaze that is thick enough to fall in a cord rather than a sheet when dropped from a spoon.
Drizzle the glaze over the cooled biscuits before serving. If storing the biscuits, allow the glaze to harden for 25-30 minutes before adding to an airtight container.