Peach Butter Swim Biscuits are a delightful twist on classic biscuits that make an impressive breakfast treat or a sweet ending to any meal. With no need for a biscuit cutter or rolling pin, they’re effortless yet indulgent. The magic lies in the golden, buttery soak the biscuits ‘swim’ in, combined with bursts of juicy diced peaches. This recipe is perfect for bakers of all levels—whether you’re rushed in the morning or preparing a comforting dessert. Creamy, tender, and drizzled with vanilla icing, these biscuits strike the perfect balance of buttery richness and fruity sweetness that will have everyone reaching for seconds.
Why You’ll Love This Peach Butter Swim Biscuits Recipe
- Simple & fuss-free: No rolling, no cutters—just mix, pour, bake.
- Peachy delight: Juicy diced peaches throughout bring bursts of flavor.
- Restaurant-worthy: Golden brown tops, buttery bases, and light icing—looks and tastes gourmet.
- Versatile & crowd-pleasing: Perfect for brunch or dessert—always a hit!
Ingredients
For the Biscuits:
- ½ cup (1 stick) salted butter
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp aluminum-free baking powder
- 2 cups heavy cream
- 1 ½ tsp vanilla extract, divided
- 15.25 oz can diced peaches, drained thoroughly
For the Icing:
- 1 cup powdered sugar
- 3 Tbsp milk
- ½ tsp vanilla extract
Step-by-Step: How to Make Peach Butter Swim Biscuits
1. Preheat and Prep
- Preheat your oven to 450 °F (230 °C).
- Lightly spray a 9×9 inch oven-safe glass or ceramic baking dish with nonstick spray.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, sugar, and baking powder until well combined.
3. Form the Biscuit Dough
- Pour in 2 cups of heavy cream along with 1 teaspoon of vanilla extract.
- Stir until a sticky dough forms; add a splash more cream if dry.
4. Fold in Peaches
- Carefully fold the well-drained diced peaches into the dough, spreading them evenly without mashing.
5. Butter the Pan
- Pour the melted butter straight into the prepared baking dish right away.
6. Arrange Biscuit Dough
- Transfer the sticky dough on top of the melted butter.
- Spray your hands with nonstick spray for easier spreading, then gently pat the dough to fill the dish evenly.
- Lightly score the dough into 9 portions using a knife—this will make slicing easier after baking.
7. Bake
- Bake on the center rack for 30–35 minutes, rotating once for even baking.
- When top is golden and a toothpick inserted in the center comes out clean, remove from the oven.
- Tent with foil if edges brown too quickly; bake until fully set.
8. Prepare the Icing
- As the biscuits bake, mix the powdered sugar, milk, and ½ teaspoon of vanilla until the icing is smooth and lump-free.
9. Finish and Serve
- After removing from the oven, immediately drizzle warm icing over the biscuits.
- Let cool slightly, then cut through your pre-scored lines and serve warm.
Helpful Tips
- Drain peaches well: Be sure to thoroughly drain the peaches—patting them dry with a paper towel helps prevent soggy dough.
- Avoid overmixing: Stir only until ingredients come together—overworking can make the biscuits dense.
- Turn the pan: Turn the baking dish halfway through for even color and baking.
- Butter base alert: Don’t worry about the butter layer—it gives a delectable, caramel-like bottom once baked.
- Adjust the icing: If it’s too thick, stir in a splash of milk; if it’s too runny, add more powdered sugar.
Substitutions And Variations
- Fruit swaps: Try diced apples, cherries, berries, or even pineapple for a flavor twist.
- Flour options: Substitute up to ½ cup of whole wheat flour for a nuttier bite.
- Make it dairy-free: Use coconut cream in place of heavy cream, and dairy-free margarine instead of butter.
- Reduce sugar: Cut granulated sugar to 2 Tbsp, and powdered sugar to ¾ cup for a less sweet version.
- Add-ins: Sprinkle in a dash of cinnamon, nutmeg, or a handful of chopped nuts (pecans or walnuts).
Storage Instructions
- Room temperature: Keep leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days; warm gently in a 300 °F oven (or microwave on low) before serving.
- Freezing: After icing and cooling, individually wrap biscuits, then freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Nutritional Information (per biscuit, approx.)
- Calories: 495 kcal
- Total Fat: 28 g (saturated fat 17 g)
- Cholesterol: 90 mg
- Sodium: 290 mg
- Carbohydrates: 55 g (sugars 18 g)
- Protein: 6 g
- Dietary Fiber: 1 g
(Nutritional values are estimates and may vary by ingredient brands and serving size.)
Serving Suggestions
- Brunch star: Serve with scrambled eggs, Greek yogurt, or fresh fruit salad.
- Sweet treat: Pair with a scoop of vanilla ice cream or whipped cream for dessert.
- Beverage pairings: These pair beautifully with coffee (latte or cappuccino), herbal tea, or a fruity iced tea.
Frequently Asked Questions About Peach Butter Swim Biscuits
Q: Can I make this gluten-free?
Yes! Replace the 2½ cups all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your gluten-free flour mix includes xanthan gum to maintain structure. Baking time may vary slightly—look for golden edges and a clean toothpick test.
Q: Do I have to drain the canned peaches?
Absolutely—draining well (and even patting dry with paper towels) is essential. Extra peach juice can make the dough too wet and prevent proper rising.
Q: Can I halve the recipe or change the pan size?
For a smaller batch, halve all ingredients and use an 8×8-inch dish. Expect a shorter bake time—check for doneness around 25 to 28 minutes.
Q: Will fresh peaches work?
Yes! Chop 2–3 ripe peaches into small pieces, drain slightly on a paper towel to remove excess juice, then fold into the dough just like the canned version.
Q: Can I prepare in advance and bake later?
Yes—a great make‑ahead! Mix dough and layer in the dish up to 24 hours ahead, cover tightly, then bake on a busy morning. Add icing after baking and a quick warm-up before serving.
Conclusion
Thank you so much for trying this Peach Butter Swim Biscuits recipe! I absolutely love how buttery, peachy, and easy these biscuits are—I’ve made them countless times for family brunches and cozy dessert nights. There’s something truly comforting about their golden glow and sweet icing. I truly hope this recipe brings comfort and happiness into your kitchen as it has in mine. Here’s wishing you happy baking, delightful bites, and many smiles with every delicious slice. Enjoy every buttery, fruity moment—and welcome to our wonderful food-loving community!
Happy baking and happy eating!
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Peach Butter Swim Biscuits Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Peach Butter Swim Biscuits are a no-fuss, buttery-sweet biscuit recipe made with juicy canned peaches and a rich vanilla icing. No biscuit cutter or rolling needed—just stir, pour, and bake. Perfect for breakfast or dessert. Try this crowd-pleasing treat today!
Ingredients
For the Biscuits:
½ cup (1 stick) salted butter
2 ½ cups all-purpose flour
¼ cup granulated sugar
1 Tablespoon aluminum-free baking powder
2 cups heavy cream
1 teaspoon vanilla extract
15.25 oz canned diced peaches, thoroughly drained
For the Icing:
1 cup powdered sugar
3 Tablespoons milk
½ teaspoon vanilla extract
Instructions
1. Preheat and Prep
- Preheat your oven to 450 °F (230 °C).
- Lightly spray a 9×9 inch oven-safe glass or ceramic baking dish with nonstick spray.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, sugar, and baking powder until well combined.
3. Form the Biscuit Dough
- Pour in 2 cups of heavy cream along with 1 teaspoon of vanilla extract.
- Stir until a sticky dough forms; add a splash more cream if dry.
4. Fold in Peaches
- Carefully fold the well-drained diced peaches into the dough, spreading them evenly without mashing.
5. Butter the Pan
- Pour the melted butter straight into the prepared baking dish right away.
6. Arrange Biscuit Dough
- Transfer the sticky dough on top of the melted butter.
- Spray your hands with nonstick spray for easier spreading, then gently pat the dough to fill the dish evenly.
- Lightly score the dough into 9 portions using a knife—this will make slicing easier after baking.
7. Bake
- Bake on the center rack for 30–35 minutes, rotating once for even baking.
- When top is golden and a toothpick inserted in the center comes out clean, remove from the oven.
- Tent with foil if edges brown too quickly; bake until fully set.
8. Prepare the Icing
- As the biscuits bake, mix the powdered sugar, milk, and ½ teaspoon of vanilla until the icing is smooth and lump-free.
9. Finish and Serve
- After removing from the oven, immediately drizzle warm icing over the biscuits.
- Let cool slightly, then cut through your pre-scored lines and serve warm.
Notes
Use canned peaches packed in juice, not syrup.
Pat peaches dry with paper towels for best texture.
Fresh peaches can be used when in season.
For a less sweet version, reduce sugar in both biscuit dough and icing.
Store leftovers at room temp (2 days) or refrigerate (5 days).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 495
- Sugar: 18g
- Carbohydrates: 55g
- Protein: 6g