Using a rolling pin, gently roll each biscuit into about a 4 - 6 inch round. You may need to sprinkle a little flour on top of each biscuit if you find the rolling pin is sticking.

Drain the peaches.

Once the peaches are drained, add at least two peach slices to the biscuit round and gently fold over. Press the seams together and then using a fork, seal the edges completely.

Place the hand pies on a parchment lined baking sheet. Then place the baking sheet in the freezer for at least 15 minutes before frying.

Preheat the oil in a large skillet. I used my cast iron skillet. You don't need much oil, probably about a cup of oil for a skillet as large as I have.

Once the oil reaches 350°, add four of the hand pies. Do not add all eight at once. Please be very careful working with hot oil.

Allow the pies to cook for about two to four minutes and then gently flip them using metal tongs. Continue cooking for another two minutes until the pies are golden brown.

Allow the hand pies to cool by placing them on a baking rack that's place on top of a baking sheet lined with parchment paper so any excess oil will drip off.

Combine the ingredients for the glaze and pour on top of the cooled pastries.