Peach Butter Swim Biscuits You'll Crave

Oh my goodness, you have to try these Peach Butter Swim Biscuits—they’re like little clouds of buttery heaven with sweet peach surprises in every bite! I stumbled onto this recipe one summer when my peach tree went absolutely wild, and let me tell you, these biscuits disappeared faster than I could bake them. The name "butter swim" comes from the pool of melted butter the dough bakes in, which gives them that irresistible golden crust and tender center.

What I love most is how forgiving they are—no cutting cold butter or rolling out dough. Just mix, pour, and bake. The peach chunks caramelize slightly in the oven, and that drizzle of glaze? Pure magic. Whether you use fresh peaches at their peak or canned ones from the pantry, these biscuits will make your kitchen smell like a Southern bakery in no time. Trust me, once you try them, they’ll become your go-to for lazy weekends or impressing brunch guests!

Why You’ll Love These Peach Butter Swim Biscuits

These biscuits are absolute game-changers, and here’s why:

• Effortless prep—No rolling pins or biscuit cutters needed. Just mix, pour, and bake. Even my 6-year-old can help!
• Melt-in-your-mouth texture—The "butter swim" method creates crispy edges with a cloud-like center that’ll make you swoon.
• Peekaboo peaches—Every bite has juicy, caramelized peach bits that burst with sweetness.
• Brunch superstar—They’re fancy enough for company but easy enough for sleepy Sunday mornings.
• Glaze magic—That drizzle? It’s the sticky-sweet crown jewel that ties everything together.

Seriously, one bite and you’ll be hooked—just like my neighbors who keep "casually" dropping by when these are in the oven.

Ingredients for Peach Butter Swim Biscuits

Here's everything you'll need to make these dreamy biscuits. I've grouped them so you can measure as you go—no frantic pantry digging mid-recipe!

• Dry Ingredients:
  • 2 cups all-purpose flour (spooned & leveled—don't pack it!)
  • 1 tablespoon baking powder (yes, a full tablespoon!)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (I use fine sea salt)
• Wet Ingredients:
  • 1 ½ cups buttermilk (shake the carton first!)
  • ½ cup unsalted butter, melted (and slightly cooled)
• Peach Goodness:
  • 1 ½ cups diced peaches (fresh or canned—see notes below)
  • ¼ cup peach juice or syrup (from the can or fresh puree)
• Glaze:
  • 1 cup powdered sugar (sifted to avoid lumps)
  • 1–2 tablespoons milk (whole milk makes it extra creamy)
  • ¼ teaspoon vanilla extract (the real stuff, please!)

Ingredient Notes & Substitutions

Baking is science, but I've tested enough variations to know what works in a pinch:

• Peaches: Fresh summer peaches are divine, but canned work beautifully too—just drain them well (save that syrup!). Frozen? Thaw completely and pat dry.
• Buttermilk: No buttermilk? Mix 1 ½ cups milk with 1 ½ tablespoons lemon juice or vinegar. Let it sit for 5 minutes until slightly curdled.
• Butter: Unsalted is key here—salted butter makes the biscuits taste, well, salty. If it's all you have, reduce the added salt to ½ teaspoon.
• Flour: For fluffier biscuits, swap ½ cup of all-purpose flour with cake flour. No cake flour? No problem—just use all AP.
• Glaze tweaks: Swap milk for peach juice for extra flavor, or add a pinch of cinnamon to complement the peaches.

One non-negotiable? That peach juice in the batter—it's the secret to keeping these biscuits moist for days (if they last that long!).

Equipment You’ll Need

Gather these basics—you probably already have most of them in your kitchen! Here’s what I grab every time I make these peach butter swim biscuits:

• 1 large mixing bowl (I use my trusty ceramic one)
• Whisk or wooden spoon (for stirring—no fancy mixer needed!)
• Measuring cups and spoons
• 8x8-inch baking dish (glass or metal both work)
• Spatula (for scraping every last bit of batter)
• Small bowl and fork (for whisking the glaze)

That’s it! No special tools—just good old-fashioned baking simplicity.

How to Make Peach Butter Swim Biscuits

Alright, let's dive into the magic! These peach butter swim biscuits come together faster than you can say "second breakfast." Just follow these simple steps—I promise it's easier than folding a fitted sheet.

Step-by-Step Instructions

1. Preheat & Prep: Crank that oven to 450°F (232°C) and grease your 8x8-inch baking dish. I use butter for extra flavor, but cooking spray works too.
2. Dry Team: In your big mixing bowl, whisk together the flour, baking powder, sugar, and salt. No lumps allowed! This is where your biscuits get their lift.
3. Wet Wonders: Make a well in the center and pour in the buttermilk and melted butter. Stir just until combined—some lumps are totally fine! Overmixing = tough biscuits, and we don't want that.
4. Peach Party: Gently fold in those glorious diced peaches and peach juice. The batter will be thick and lumpy with peach bits—that's exactly what you want!
5. Butter Swim: Pour the batter into your greased dish and spread it evenly. It'll look like a sticky, peachy mess—perfect! The butter will pool around the edges as it bakes, creating that signature golden crust.
6. Bake: Pop it in the oven for 20-25 minutes. You'll know it's done when the top is golden brown and the edges pull away slightly from the pan. If you poke the center, it should spring back.
7. Glaze Time: While the biscuits bake, whisk together powdered sugar, milk, and vanilla until smooth. Want it thicker? Add more sugar. Thinner? More milk. Easy peasy!
8. Drizzle & Devour: As soon as the biscuits come out of the oven, drizzle that glaze right over the top. It'll melt into all the nooks and crannies—pure heaven. Let it cool for 5 minutes (if you can wait!), then slice and serve warm.

Pro tip: The hardest part is waiting for them to cool enough to eat without burning your tongue. I may or may not have failed this test multiple times...

Tips for Perfect Peach Butter Swim Biscuits

After making these biscuits more times than I can count (blame my peach obsession!), here are my foolproof secrets:

• Lumpy batter is good batter—Stop mixing as soon as the flour disappears. Overworked dough = hockey pucks, not fluffy clouds!
• Peach prep matters—Pat canned peaches dry, and if using fresh, peel them first (the skins can get tough when baked).
• Butter temperature is key—Let melted butter cool slightly before adding to avoid cooking the buttermilk.
• Glaze like a pro—Drizzle while biscuits are warm so it seeps in, but wait 2 minutes after baking so it doesn’t just melt off.
• Oven quirks—If your oven runs hot, check at 18 minutes. Mine always needs the full 25!

Bonus: Leftovers? Split them and toast lightly—the glaze caramelizes into something magical.

Serving Suggestions

Oh, the possibilities! These peach butter swim biscuits are absolute chameleons. Serve them warm (always warm!) with a dollop of whipped cream for dessert vibes, or alongside crispy bacon for the ultimate sweet-savory brunch. My favorite? Dunking them in a strong cup of coffee—the glaze melting into your mug is pure bliss. For special occasions, arrange them on a pretty cake stand with fresh peach slices and mint sprigs. Trust me, nobody will believe how easy they were to make!

Storage & Reheating

These biscuits disappear fast at my house, but if you somehow have leftovers (miracle!), here's how to keep them tasting fresh: Store cooled biscuits in an airtight container at room temperature for 2-3 days—the glaze will soften slightly but stay delicious. To revive that just-baked magic, pop them in a 350°F oven for 5 minutes or microwave for 15-20 seconds. Warning: Your kitchen will smell amazing all over again!

Nutritional Information

Now, I'm no nutritionist, but here's the general scoop on these peach butter swim biscuits (because let's be real—we're all curious between bites!). Keep in mind these are rough estimates—your exact numbers will dance around depending on your peach size, butter brand, or whether you go heavy-handed with that glaze (no judgment here!).

A single biscuit clocks in around 250 calories, with that gorgeous golden crust coming from about 10g of fat (mostly the good, buttery kind). The peaches and glaze bring natural sweetness, landing at roughly 15g of sugar per serving. They've got just enough protein (4g) to almost—almost—justify calling them breakfast. Fiber? About 1g, thanks to those peach bits!

Important note: These numbers assume you slice the pan into 9 generous squares. If you're like me and "sample" the edges while cutting, well... let's call that quality control and not do math!

FAQs About Peach Butter Swim Biscuits

I get asked these questions all the time—here are the answers straight from my flour-dusted notebook!

Can I use frozen peaches?

Absolutely! Frozen peaches work in a pinch—just thaw them completely first. I lay them on paper towels and gently press out excess liquid (save that peach juice for the batter!). The key is making sure they're not icy or watery when you fold them in, or they'll make your batter too wet. Pro tip: Chop them while still slightly frozen—it's way easier!

How do I prevent dense biscuits?

Oh honey, I learned this the hard way—overmixing is the enemy! Stir the batter just until the flour disappears, lumps and all. Those little flour pockets actually create steam pockets that make the biscuits rise. Also, make sure your baking powder is fresh (test it by mixing 1 teaspoon with hot water—it should bubble violently!). And whatever you do, don't press down the batter in the pan—just pour and gently spread.

Can I skip the glaze?

You can, but why would you want to? Kidding! The biscuits are plenty tasty without it, especially if your peaches are super sweet. That said, the glaze adds moisture and that bakery-style shine. If you're skipping it, I'd brush the tops with melted butter right after baking—it gives them a gorgeous golden finish. Or go wild and dust with cinnamon sugar instead!

Why did my biscuits sink in the middle?

This usually means one of three things: 1) Your oven wasn't hot enough (invest in an oven thermometer—they're cheap!), 2) You opened the door too early (wait at least 15 minutes!), or 3) Your baking powder is past its prime. Also—don't overdo the peach juice. Too much liquid can weigh down the center. A slight dip is normal though—that's just where the peaches release their juices!

Can I make these ahead?

Sort of! The batter doesn't love sitting around (the baking powder starts working immediately), but you can prep the dry and wet ingredients separately overnight. In the morning, just combine them with the peaches and bake. Already baked? They reheat beautifully—see my storage tips above. The glaze is best made fresh though—it gets crusty if it sits too long!

Share Your Results

Alright, here's the best part—I want to hear how YOUR peach butter swim biscuits turned out! Did they disappear as fast as they do at my house? Did you add any fun twists like cinnamon to the glaze or swap in different fruit? Snap a pic of those golden beauties and tell me all about it in the comments below. There's nothing I love more than seeing your kitchen triumphs (or even your "oops" moments—we've all been there!).

And hey, if you loved this recipe as much as I do, feel free to give it a star rating—it helps other bakers know this one's a keeper. Now if you'll excuse me, I think I hear a fresh batch calling my name from the kitchen...

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