Peach Butter Swim Biscuits (Printable View)

Buttery biscuits baked in peach preserves and topped with vanilla glaze for a tender, sweet breakfast treat.

# Ingredient List:

→ Peach Butter

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

→ Biscuits

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 Prepare:

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

# Expert Suggestions:

01 -
  • The peach butter seeps into the bottom of each biscuit creating pockets of fruit filled sweetness
  • They come together in under 15 minutes of active time but taste like you spent all morning baking
  • The vanilla glaze turns something already delicious into the kind of treat people ask for by name
02 -
  • The dough will seem unusually wet compared to regular biscuit dough but this is essential for the swim biscuit technique to work properly
  • Scoring before baking is not optional—without it you'll end up with one giant biscuit that's impossible to separate neatly
  • Letting them cool for exactly 10 minutes before glazing is the sweet spot—too soon and the glaze melts off too long and they lose that warm buttery texture
03 -
  • Cold milk is non-negotiable here—it prevents the butter in the dough from softening too quickly which creates better texture
  • If your glaze seems too thick add milk one teaspoon at a time until it reaches the consistency of heavy cream
  • Use light touches when spreading the dough—pressing too hard will push the peach butter up the sides and create uneven baking

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