Peach Butter Swim Biscuits
These Peach Butter Swim Biscuits are an irresistible twist on a Southern classic. They bake up golden and buttery with a rich, tender crumb and sweet bites of peach throughout.
The “swim” refers to how the dough bakes in melted butter, creating a crispy edge, soft center, and luxurious flavor in every bite.
Why You’ll Love This Recipe
Buttery and indulgent: The dough is poured into melted butter, creating a crispy, golden crust and moist interior.
Peachy-sweet flavor: Juicy bits of peach add bursts of fruity sweetness in every bite.
Easy one-pan dessert: No kneading, no rolling—just mix, pour, and bake.
Great for brunch or dessert: Top with icing or pair with coffee, and it fits any occasion.
Key Ingredients
All-purpose flour, sugar, baking powder: The foundation for fluffy, lightly sweet biscuits.
Heavy cream: Adds richness and moisture.
Canned peaches: Be sure they’re well-drained to avoid soggy dough.
Salted butter: Creates that irresistible golden “swim” crust.
Powdered sugar, milk, vanilla: A simple glaze to finish with a touch of sweetness.
Peach Butter Swim Biscuits
Ingredients
For the biscuits:
½ cup (1 stick) salted butter
2 ½ cups all-purpose flour
¼ cup granulated sugar
1 Tablespoon aluminum-free baking powder
2 cups heavy cream
1 ½ teaspoons vanilla extract, divided use
15.25 ounce canned diced peaches, drained VERY well
For the icing:
1 cup powdered sugar
3 Tablespoons milk
Instructions
For the Biscuits:
Preheat the oven:
Set your oven to 450°F (232°C).
Lightly grease a 9×9-inch glass or ceramic baking dish with nonstick spray.
Make the biscuit dough:
In a medium bowl, whisk together the flour, sugar, and baking powder.
Pour in the heavy cream and 1 teaspoon of vanilla extract.
Stir until a sticky dough forms. If the dough seems too dry, add a splash more cream.
Add peaches:
Gently fold in the well-drained diced peaches.
Make sure they’re not too wet or the dough will become soggy.
Melt the butter:
Melt the stick of butter in the microwave, or directly in the baking dish if it’s microwave-safe and not metal. Pour the melted butter into the prepared dish.
Add dough to dish:
Pour the biscuit dough right on top of the melted butter.
Gently spread the dough out evenly. (Tip: Spray your hand with cooking spray to make spreading easier.)
Pre-cut and bake:
Lightly score the dough into 9 square portions to help with cutting after baking.
Bake on the middle rack for 30–35 minutes, rotating the dish once during baking.
If the tops brown too quickly, tent the dish with foil during the last 10 minutes.
Check for doneness:
Biscuits are ready when golden brown and a toothpick inserted in the center comes out clean.
For the Icing:
Mix the glaze:
In a small bowl, whisk together powdered sugar, milk, and the remaining ½ teaspoon vanilla extract until smooth.
Glaze and serve:
Drizzle the icing over warm biscuits.
Let them cool slightly before slicing and serving.
Nutrition Information
(Approx. per biscuit, based on 9 servings)
Calories: ~360 | Fat: ~20g | Carbs: ~42g | Sugar: ~20g | Protein: ~4g
Frequently Asked Questions:
Can I use fresh peaches instead of canned?
Yes! Just peel, dice, and pat them dry thoroughly to avoid extra moisture in the dough.
Is this more of a breakfast or dessert?
It works great as both! Omit or reduce the icing for a breakfast version, or keep it for dessert.
Can I make this in a metal pan?
It’s best to use ceramic or glass, as metal pans may cause the edges to cook too quickly or brown too much.
Do I have to add icing?
No—it’s optional but adds a delicious sweet finish. You can also dust with powdered sugar instead.
Can I make this ahead of time?
Yes, bake it the night before and reheat gently before serving. It’s even better the next day!
Why is my dough too dry?
You may need a touch more cream. Add a tablespoon at a time until it reaches a sticky consistency.
Can I use unsalted butter instead of salted?
Yes, just add a small pinch of salt to the dough if desired.
Do I have to score the dough before baking?
Scoring helps with portioning and even baking, but it’s not mandatory—it can be cut afterward too.
What should the texture be like inside?
The interior should be soft, moist, and slightly fluffy—not dry or crumbly.
What if the top is browning too fast?
Tent loosely with foil during the last 10–15 minutes of baking to prevent over-browning.