Peach Butter Swim Biscuits (Printable Version)

Golden biscuits swim in peach butter while baking, then get topped with sweet vanilla glaze for the ultimate morning treat.

# What You Need:

→ Peach Butter Layer

01 - 1/2 cup unsalted butter
02 - 3/4 cup peach preserves or peach jam

→ Biscuit Dough

03 - 2 cups all-purpose flour
04 - 1 tablespoon baking powder
05 - 1 tablespoon granulated sugar
06 - 1/2 teaspoon fine sea salt
07 - 1 1/2 cups cold whole milk

→ Vanilla Glaze

08 - 1 cup powdered sugar
09 - 2 tablespoons milk
10 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 450°F. Place butter in an 8x8-inch baking dish and put it in the oven to melt while preheating, approximately 5 minutes.
02 - Remove dish from oven, swirl to coat bottom with melted butter, and stir in peach preserves until thoroughly combined. Set aside.
03 - In a large bowl, whisk together flour, baking powder, sugar, and salt until well blended.
04 - Pour cold milk into dry ingredients and gently mix until just combined. Do not overmix; the batter will be wet and shaggy.
05 - Pour biscuit dough directly over peach butter in baking dish. Carefully spread dough evenly to corners using a spatula.
06 - Using a lightly greased knife or bench scraper, score dough into 9 equal squares in a 3x3 grid pattern to facilitate separation after baking.
07 - Bake for 22 to 25 minutes until golden brown on top and set in the center.
08 - While biscuits bake, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable consistency is achieved.
09 - Remove biscuits from oven and let cool for 10 minutes. Drizzle vanilla glaze generously over warm biscuits before serving.

# Expert Tips:

01 -
  • The peach butter seeps into the bottom of every biscuit creating pockets of jammy sweetness
  • No rolling pin or cutting required—the dough goes straight into the pan
  • The vanilla glaze turns an already special breakfast into something that feels like dessert
02 -
  • The dough will feel impossibly wet but resist the urge to add more flour or the biscuits will be tough
  • Scoring the dough before baking is not optional—without it you will end up with one giant biscuit that falls apart when you try to cut it
  • Let the pan cool for exactly 10 minutes before glazing or the glaze will slide right off onto your countertop
03 -
  • Use a light-colored metal baking pan rather than glass or dark metal which can cause the bottoms to overbrown before the centers are done
  • If the glaze seems too thick add just half a teaspoon more milk at a time until it reaches the right consistency

Go Back