Using a rolling pin, gently roll each biscuit into a 4-6 inch round. If the rolling pin sticks, sprinkle a little flour on top of each biscuit.
Drain the peaches thoroughly. Place at least two peach slices on each biscuit round. Gently fold the biscuit over the peaches to form a half-moon shape.
Press the edges of the biscuit together, then use a fork to seal the edges completely.
Place the hand pies on a parchment-lined baking sheet. Freeze the pies for at least 15 minutes before frying to help them hold their shape.
Preheat about 1 cup of oil in a large skillet (such as a cast iron skillet) over medium heat until the oil reaches 350°F (175°C).
Fry the hand pies in batches of four, carefully placing them into the hot oil. Fry for about 2-4 minutes on one side, then gently flip them using metal tongs. Continue cooking for another 2 minutes until the pies are golden brown.
Once fried, place the hand pies on a baking rack set over a baking sheet lined with parchment paper to allow any excess oil to drain off.
In a small bowl, combine the powdered sugar, milk, and almond extract to make the glaze. Stir until smooth.
Once the hand pies have cooled slightly, drizzle the glaze over the top of each pie. Serve warm and enjoy!