Peach Butter Swim Biscuits

This peach butter swim biscuit recipe transforms ordinary biscuits into a luscious, peachy dessert that practically swims in butter before baking to golden perfection. The result is a heavenly cross between a cobbler and biscuits with a sweet glaze that takes this comfort food to the next level.

I first made these biscuits during a rainy Sunday afternoon when my family was craving something sweet but comforting. The kitchen filled with the most incredible aroma of buttery peach goodness, and now this recipe makes an appearance at nearly every family gathering by popular demand.

Ingredients

• All-purpose flour: provides the perfect structure while remaining tender thanks to the buttermilk
• Baking powder: creates an impressive rise giving these biscuits their fluffy texture
• Granulated sugar: balances the tang of buttermilk and enhances the natural sweetness of peaches
• Salt: enhances all flavors and balances sweetness
• Buttermilk: creates tenderness and adds a subtle tang that complements the sweet peaches
• Unsalted butter (melted): forms the signature swim effect and creates a caramelized bottom
• Peaches (diced): provides bursts of fruity flavor throughout use ripe fresh peaches when in season
• Peach juice or syrup: infuses peach flavor throughout the entire biscuit
• Powdered sugar: creates a smooth glaze that adds the perfect finishing sweetness
• Milk: thins the glaze to the ideal consistency
• Vanilla extract: adds depth and warmth to the glaze

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 450°F making sure it has fully preheated before baking. This high temperature is crucial for creating those crisp edges while maintaining a soft interior. Position a rack in the middle of the oven for even heat distribution.

Prepare the Butter Bath:

Pour the melted butter into an 8×8-inch baking dish making sure it completely covers the bottom. The butter should be hot but not browned. This creates the signature swimming effect that gives these biscuits their name and creates an irresistible caramelized bottom.

Mix Dry Ingredients:

In a large bowl whisk together the flour baking powder sugar and salt until completely combined. Use a whisk rather than a spoon for this step to ensure all leavening agents are evenly distributed which ensures even rising.

Combine Wet Ingredients:

Add the buttermilk and peach juice to the dry ingredients stirring with a wooden spoon or rubber spatula just until moistened. Fold in the diced peaches with gentle motions. The batter should look slightly lumpy but with no dry spots. Overmixing will create tough biscuits.

Create the Butter Swim:

Pour the batter directly over the melted butter in the baking dish. Do not stir the butter and batter together. Use a spatula to gently spread the batter evenly to the edges. The butter will naturally rise around and through the batter during baking.

Score for Serving:

With a sharp knife lightly score the top of the batter into nine equal squares. This makes serving easier later and creates guides for the perfect portions. Press down only about ¼ inch deep to avoid disturbing the butter layer below.

Bake to Golden Perfection:

Bake for 25 to 30 minutes until the top is deeply golden brown and the edges are bubbling with butter. You might see butter bubbling up through the score marks which is exactly what you want. A toothpick inserted in the center should come out with moist crumbs but no wet batter.

Cool Briefly:

Allow the biscuits to cool in the pan for about 10 minutes. This brief cooling period allows the butter to be reabsorbed slightly and helps the biscuits set up enough to serve without falling apart.

Prepare the Vanilla Glaze:

While the biscuits cool whisk together powdered sugar milk and vanilla extract in a small bowl until completely smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Adjust with additional powdered sugar or milk as needed.

Finish and Serve:

Drizzle the glaze generously over the still warm biscuits allowing it to melt slightly into the crevices. Serve immediately while still warm for the most heavenly experience.

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My absolute favorite part of this recipe is how the peaches caramelize slightly where they touch the butter during baking. My grandmother always said the secret to great fruit desserts is allowing the natural sugars to concentrate and these biscuits prove her right every time. The first time I served these at a family reunion my usually stoic uncle actually closed his eyes and sighed after the first bite.

Recipe FAQs

→ Can I use frozen peaches instead of fresh or canned?

Yes, frozen peaches work well. Thaw them completely and drain excess liquid before folding into the batter. You may need to add 1-2 tablespoons of additional peach juice or water to achieve the right consistency.

→ Why is it called a 'swim biscuit'?

The name comes from the technique of pouring biscuit batter over a pool of melted butter in the baking dish. As they bake, the biscuits 'swim' in the butter, creating a crispy, golden exterior and an incredibly moist interior.

→ Can I make these ahead of time?

These biscuits are best enjoyed fresh and warm. However, you can prepare them up to 24 hours ahead and reheat in a 350°F oven for 5-10 minutes. The texture may be slightly less tender but still delicious.

→ How do I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds or in a 350°F oven for 5 minutes before serving.

→ Can I use self-rising flour instead of all-purpose?

Yes, if using self-rising flour, omit the baking powder and salt in the recipe. The texture may be slightly different but still delicious. Use the same amount of flour as called for in the original recipe.

→ What can I substitute for buttermilk?

Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works well.