Peach Butter Swim Biscuits

Peach Butter Swim Biscuits are the kind of homey treat that always feels like a celebration of summer and coziness rolled into one pan. Imagine warm biscuits baked in buttery goodness with pockets of juicy peaches and finished with a sweet vanilla glaze. These are the biscuits I reach for when I need a little comfort and a lot of flavor with minimal fuss.

I started making these on slow Sunday mornings when I wanted something special to share with my family but did not want to be in the kitchen for hours. Now they are my secret weapon for potlucks and brunches.

Ingredients

• All-purpose flour: This gives the perfect structure to the biscuits Opt for unbleached for a heartier texture
• Baking powder: Ensures your biscuits rise nice and tall Choose fresh baking powder for the best lift
• Granulated sugar: Adds just enough sweetness to balance the peaches Plain white sugar works perfectly here
• Salt: Provides flavor contrast and sharpens the overall taste Use fine sea salt for even seasoning
• Buttermilk: Creates that classic tender crumb and slight tang Use full fat or make your own with milk and lemon juice
• Unsalted butter melted: The buttery base is what gives swim biscuits their signature crisp edges Always choose high quality butter
• Canned or fresh diced peaches: Brings juicy pops of flavor throughout the biscuits Drain canned peaches well to avoid soggy spots
• Peach juice or syrup: Infuses the dough with fruity aroma and moistness You can use syrup from the can or puree fresh peaches for extra freshness
• Powdered sugar: For the glaze a fine dusting that melts right in Sift it for a smooth finish
• Milk: Adds just the right consistency to the glaze Whole milk works best for richness
• Vanilla extract: Rounds out the frosting with warmth and depth Pure vanilla brings the best results

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 375 degrees Fahrenheit and let it fully preheat Cut a pat of butter and use it to lightly grease an eight inch square baking dish so nothing sticks

Melt the Butter:

Add your unsalted butter to the baking dish then place it in the warming oven for a few minutes until just melted Remove and let it cool for two or three minutes so it does not cook the dough on contact

Mix the Dry Ingredients:

In a large bowl whisk together flour baking powder sugar and salt until well combined This prevents clumping and ensures every biscuit rises evenly

Combine Buttermilk and Peach Juice:

In a separate bowl stir together the buttermilk and peach juice or puree This mingles the tang with the fruity aroma making each bite more flavorful

Make the Biscuit Dough:

Pour the buttermilk and peach juice mix into the bowl of dry ingredients Gently stir just until combined The batter will be thick and lumpy which is exactly what you want for tender biscuits

Add the Peaches:

Fold in the diced peaches evenly so every piece of biscuit gets some fruit Be careful not to overmix or the dough can turn dense

Pour and Swirl:

Spoon the dough over the melted butter in the pan Try not to mix it in The butter should bubble up around the dough as it bakes creating that signature crisp edge

Bake to Perfection:

Place the pan on the middle rack and bake for thirty to thirty five minutes The top should be golden brown and the edges deeply caramelized Let the biscuits cool for a few minutes before glazing

Glaze the Biscuits:

Whisk together the powdered sugar milk and vanilla in a bowl until smooth Drizzle over warm biscuits letting it melt into every crack

Slice and Serve:

Use a sharp knife or spatula to cut biscuits right from the dish Serve warm so the glaze is melty and each bite is tender and buttery

Save

Of all the ingredients the peaches always remind me of baking at my grandma's house every summer We would sit on the porch with sticky warm biscuits on our plates The smell of peaches baking still brings back those sunny kitchen memories every single time

Storage Tips

Once cool cover the pan tightly with foil or transfer leftovers to an airtight container in the fridge These biscuits stay soft and moist for up to three days To reheat just pop one in the microwave for fifteen seconds or warm in the oven at three hundred fifty degrees for a few minutes If you want to freeze extra squares wrap them individually and store for up to one month

Ingredient Substitutions

No buttermilk No problem Mix one cup of milk with one tablespoon of lemon juice and let it sit until thickened For a dairy free version use plant based butter and unsweetened almond milk squeezed with half a lemon If you only have fresh peaches toss them with a spoonful of sugar and let sit for ten minutes to release some juices

Serving Suggestions

Top these biscuits with a scoop of vanilla ice cream for dessert or serve them alongside bacon and eggs at brunch Feeling festive Sprinkle a pinch of cinnamon on the glaze or stir in a little ginger for extra warmth These also make a fun breakfast on holidays or family gatherings

Cultural or Historical Context

Swim biscuits are a Southern classic known for their crispy buttery bottoms and no fuss prep style The addition of peaches celebrates Southern summers where peaches are in abundance and every family has a favorite cobbler or crisp recipe Joining those two traditions gives you the ultimate shortcut to nostalgia with hardly any effort in the kitchen

Recipe FAQs

→ What type of peaches work best?

Both fresh and canned peaches are suitable. Ensure canned peaches are well drained to avoid excess moisture in the dough.

→ How do I achieve a tender biscuit texture?

Use cold buttermilk and avoid overmixing the dough. Gently fold just until combined for the softest results.

→ Can I use a different glaze?

Yes, a simple powdered sugar and milk glaze works well, or try adding a hint of citrus zest for a twist.

→ Should the biscuits be served warm?

They're best enjoyed warm from the oven, allowing the glaze to set and the flavors to meld perfectly.

→ Can I substitute milk for buttermilk?

If needed, whole milk with a splash of lemon juice can mimic buttermilk's tangy effect in the dough.