Peach Butter Swim Biscuits (Print Version)
Buttery, tender biscuits studded with juicy peaches, baked in a pool of melted butter and finished with sweet vanilla glaze.
# Ingredients:
→ For the Biscuits
01 -
All-purpose flour
02 -
Baking powder
03 -
Granulated sugar
04 -
Salt
05 -
Buttermilk
06 -
Unsalted butter, melted
07 -
Canned or fresh diced peaches (drained if using canned)
08 -
Peach juice or syrup (from canned peaches or fresh puree)
→ For the Glaze
09 -
Powdered sugar
10 -
Milk
11 -
Vanilla extract
# Steps to Follow:
01 -
Preheat your oven to 450°F (232°C).
02 -
Pour the melted butter into an 8×8-inch baking dish.
03 -
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
04 -
Stir in the buttermilk and peach juice or syrup until just combined. Fold in the diced peaches gently.
05 -
Pour the batter over the melted butter in the baking dish. Use a spatula to spread it evenly.
06 -
Use a knife to lightly score the dough into 9 equal squares (do not cut all the way through).
07 -
Bake for 25–30 minutes or until golden brown on top and bubbly around the edges.
08 -
Let the biscuits cool for about 10 minutes in the pan.
09 -
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed.
10 -
Drizzle the glaze over the warm biscuits. Serve immediately.
# Additional Notes:
01 -
Substitute half the peaches with blueberries or raspberries for a berry mix.
02 -
Add ½ teaspoon of cinnamon or nutmeg to the dough for a spiced version.
03 -
Sprinkle chopped pecans or almonds on top before baking for a crunch.
04 -
Replace milk in the glaze with maple syrup for a fall-inspired twist.
05 -
Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free option.