Peach Butter Swim Biscuits are the ultimate comfort food, combining the juicy sweetness of peaches with a rich, buttery dough that requires zero rolling or cutting. These biscuits literally swim in a pool of melted butter as they bake, resulting in a golden, crispy crust and a tender, peaches-and-cream interior that is perfect for breakfast or dessert.
Table of Contents
Why You Will Love This Recipe
There is so much to love about this easy baking project. First, it is incredibly low-effort because you do not need a biscuit cutter or a rolling pin; the dough is simply spread into a pan. The addition of heavy cream and vanilla gives these biscuits a luxurious flavor profile that tastes just like a peach cobbler but with the hearty structure of a classic butter dip biscuit. Plus, using canned peaches means you can enjoy this summery treat any time of the year without waiting for peach season.
Ingredients
- 1/2 cup (1 stick) salted butter
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon aluminum-free baking powder
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla extract (divided for biscuits and icing)
- 15.25 ounce can diced peaches (drained very well)
- 1 cup powdered sugar
- 3 tablespoons milk
Step-by-Step Instructions
- Preheat your oven to 450°F. Prepare a 9×9-inch glass or ceramic baking dish by spraying it lightly with nonstick cooking spray.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and aluminum-free baking powder until well combined.
- Pour the heavy cream and one teaspoon of the vanilla extract into the dry ingredients. Stir the mixture until a sticky dough forms. If the batter appears too dry, add a small splash of heavy cream until the desired consistency is reached.
- Gently fold the well-drained diced peaches into the dough, being careful not to overmix.
- Place the stick of butter in a microwave-safe bowl and melt it completely. Pour the melted butter into the bottom of your prepared baking dish.
- Transfer the biscuit dough into the baking dish, placing it directly on top of the melted butter. Spread the dough out evenly to the edges. Pro tip: Spraying your hands with nonstick spray makes it easier to push the dough around without it sticking to you.
- Use a knife or bench scraper to cut the unbaked dough into 9 even squares. This helps the butter penetrate the dough and makes serving easier later.
- Place the dish on the middle oven rack and bake for 30 to 35 minutes. Rotate the dish halfway through. If the tops are browning too quickly, tent the dish with aluminum foil for the remainder of the baking time.
- Check for doneness by inserting a toothpick into the center; it should come out clean. While the biscuits are still warm, whisk together the powdered sugar, milk, and the remaining half teaspoon of vanilla extract.
- Drizzle the icing over the warm biscuits, allow them to cool slightly to set, then slice and serve.
Expert Tips / Pro Tips
The most important step in this recipe is ensuring your peaches are drained very well. Excess liquid from the can can lead to a soggy middle that refuses to bake through. If you want even distribution of fruit, consider dicing the peaches into smaller bits before folding them into the batter. Additionally, using aluminum-free baking powder is highly recommended; because this recipe uses a full tablespoon, traditional baking powder can sometimes leave a faint metallic aftertaste that masks the delicate peach flavor. Finally, stick to a glass or ceramic baking dish for the best results, as metal pans can cause the bottom of the biscuits to brown too quickly at such a high temperature.
If you do not have salted butter, you can use unsalted butter and add a half-teaspoon of salt to the dry ingredients. While heavy cream provides the best “peaches and cream” flavor and texture, you can substitute it with buttermilk for a tangier, more traditional biscuit profile. For those who prefer different fruits, you can easily swap the peaches for canned pears or even fresh blueberries. If you only have self-rising flour on hand, you can use that instead of all-purpose flour, but be sure to omit the additional baking powder from the recipe.
Serving Suggestions
These Peach Butter Swim Biscuits are versatile enough to be served at different times of the day. For breakfast, serve them warm alongside crispy bacon or breakfast sausage to balance the sweetness. If you are serving them as a dessert, they are divine when topped with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. They also pair beautifully with a hot cup of coffee or a cold glass of milk.
To keep your biscuits fresh, store any leftovers in an airtight container. They should be kept in the refrigerator and will stay good for up to three days. If you wish to freeze them, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to two months. When you are ready to enjoy them again, reheat the biscuits in the microwave for 20-30 seconds or in a 350°F oven for about 10 minutes until they are warmed through and the edges regain a bit of their crispness.
Nutrition Information
| Calories | 495 kcal |
| Total Fat | 30g |
| Sodium | 210mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 6g |
FAQ
Why are my biscuits not baking all the way through in the middle?
This is usually caused by excess moisture. If the peaches were not strained well enough, the extra juice thins the batter. To fix this, ensure you strain the fruit thoroughly and try tenting the pan with foil halfway through baking to allow the center to cook longer without burning the top.
Can I use fresh peaches instead of canned?
You can, but it requires more work. You will need to peel and dice about 1.5 cups of fresh peaches. Note that fresh peaches may stay firmer than canned ones during the short baking time, so dicing them very small is essential.
Do I really have to use heavy cream?
Heavy cream is highly recommended for the specific “swim biscuit” texture and the peaches-and-cream flavor. While buttermilk is a possible substitute, regular milk is too thin and will result in a different consistency.
Is 450 degrees the correct oven temperature?
Yes, 450°F is the correct temperature. The high heat is necessary to react with the baking powder and create the rise and crispy exterior that defines a butter swim biscuit.
Peach Butter Swim Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 450°F. Prepare a 9×9-inch glass or ceramic baking dish by spraying it lightly with nonstick cooking spray.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and aluminum-free baking powder until well combined.2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon aluminum-free baking powder
- Pour the heavy cream and one teaspoon of the vanilla extract into the dry ingredients. Stir the mixture until a sticky dough forms. If the batter appears too dry, add a small splash of heavy cream until the desired consistency is reached.2 cups heavy cream, 1 1/2 teaspoons vanilla extract
- Gently fold the well-drained diced peaches into the dough, being careful not to overmix.15.25 ounce can diced peaches
- Place the stick of butter in a microwave-safe bowl and melt it completely. Pour the melted butter into the bottom of your prepared baking dish.1/2 cup salted butter
- Transfer the biscuit dough into the baking dish, placing it directly on top of the melted butter. Spread the dough out evenly to the edges. Pro tip: Spraying your hands with nonstick spray makes it easier to push the dough around without it sticking to you.
- Use a knife or bench scraper to cut the unbaked dough into 9 even squares. This helps the butter penetrate the dough and makes serving easier later.
- Place the dish on the middle oven rack and bake for 30 to 35 minutes. Rotate the dish halfway through. If the tops are browning too quickly, tent the dish with aluminum foil for the remainder of the baking time.
- Check for doneness by inserting a toothpick into the center; it should come out clean. While the biscuits are still warm, whisk together the powdered sugar, milk, and the remaining half teaspoon of vanilla extract.1 1/2 teaspoons vanilla extract, 1 cup powdered sugar, 3 tablespoons milk
- Drizzle the icing over the warm biscuits, allow them to cool slightly to set, then slice and serve.