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Peach Butter Swim Biscuits are soft, fluffy, and filled with fresh peaches, then baked in plenty of melted butter and finished with an easy vanilla icing. They make 9 generous biscuits, with no kneading, rolling, or complicated biscuit-making steps.
These biscuits get their name because the dough “swims” in melted butter as it bakes.
The peaches add sweetness and moisture, while cutting the dough into squares before baking helps the butter work its way around each biscuit.
Why You’ll Love These Peach Biscuits
- No kneading, rolling, or cutting butter into flour.
- Fresh peaches add just the right amount of peach flavor.
- The biscuits bake up soft, fluffy, and tall.
- Melted butter creates delicious buttery edges and bottoms.
- A simple vanilla icing adds a sweet finishing touch.
Ingredients in Peach Butter Swim Biscuits
You only need a handful of simple ingredients to make these easy peach biscuits.
All-Purpose Flour, Granulated Sugar, Salt, Baking Powder, Cinnamon, Half-and-Half, Vanilla Extract, Fresh Peaches, Unsalted Butter. Not pictured: Powdered Sugar and Milk
Peaches
Use ripe, flavorful fresh peaches that are still firm enough to chop. I don’t bother peeling the peaches because the skins soften as the biscuits bake, but you can peel them if you prefer.
You’ll need about 2 cups, or 15 ounces, of chopped peaches.
Canned or thawed frozen peaches can also be used.
Half-and-Half
Half-and-half gives the biscuits richness while keeping the dough soft and moist. Heavy cream or whole milk can also be used.
Butter
The melted butter goes directly into the baking dish before the biscuit dough is added. It may look like a lot of butter around the dough, but that is exactly what you want with butter swim biscuits.
Mix the dry ingredients, stir the vanilla into the half-and-half, then pour it into the dry ingredients and gently mix.
Toss the peaches with half of the sugar, then gently fold them into the dough. Pour the melted butter into the baking dish.
Transfer the dough to the baking dish, spreading it into the melted butter. Cut the dough into 9 squares, bake, then cut along the lines again after the biscuits cool slightly.
Mix up the icing ingredients and ice the biscuits when just warm.
Tips for the Best Peach Butter Swim Biscuits
- Keep the dough moist and sticky. A slightly wetter dough is better than one that is too dry.
- Don’t overmix the dough. Stir only until the ingredients are combined.
- Gently fold in the peaches so they don’t get mashed into the dough.
- Cut the dough into 9 squares before baking. This makes serving easier and allows the melted butter to work its way between the biscuits.
- Tent the baking dish loosely with foil halfway through baking to keep the tops from getting too brown before the centers are done.
- Let the biscuits cool from hot to warm before adding the icing so it doesn’t completely melt into them.
Can I Use Canned or Frozen Peaches?
When fresh peaches are out of season, canned or frozen peaches are great alternatives so you can make these butter swim biscuits year-round.
Canned Peaches: Drain canned peaches very well and pat them dry to remove as much excess liquid as possible.
When making these butter swim biscuits with canned peaches, reduce the granulated sugar by 1 tablespoon, using 3 tablespoons total. Add all of the sugar directly to the biscuit dough instead of sprinkling sugar over the peaches.
Frozen Peaches: Thaw completely, drain well, and pat dry before chopping and adding to the dough. Use the same amount as fresh peaches. If using sweetened frozen peaches, reduce the sugar slightly.
How to Store Peach Butter Swim Biscuits
Refrigerator: Store the biscuits covered or in an airtight container in the refrigerator for up to 2 days.
To Reheat: Warm an individual biscuit gently in the microwave for about 10 to 15 seconds, adding a little more time if needed.
More Tasty Peach Recipes
Fresh Peach Cobbler
Easy Peach Potluck Cake
Peach Upside Down Cake
Easy Peach Baked Oatmeal
More Easy Bread Recipes
Tex-Mex Cornbread Recipe
Air Fryer Cornbread Muffins
Nana’s Easy Cinnamon Bread
Orange Chocolate Cream Cheese Muffins
Peach Butter Swim Biscuits
Equipment
- 9×9-inch Baking Dish
- Wooden Spoon or Spatula
- Small Mixing Bowl
- Knife or Bench Scraper
Ingredients
For the Biscuits
- 2 ½ cups All-Purpose Flour
- ¼ cup Granulated Sugar divided
- ¼ teaspoon Salt
- 1 ½ Tablespoons Baking Powder
- ½ teaspoon Cinnamon
- 2 cups Half-and-Half or Heavy Cream
- 2 teaspoons Vanilla Extract
- 2 Ripe Peaches pitted and chopped, about 2 cups or 15 oz
- ½ cup Unsalted Butter 1 stick
For the Icing
- 1 cup Powdered Sugar
- 2 to 3 Tablespoons Milk or Half-and-Half
- ½ teaspoon Vanilla Extract
- 1 Tablespoon Melted Butter cooled but not solid
Instructions
Make the Biscuits
- Preheat the oven to 450°F.
- Add the flour, 2 tablespoons of the sugar, salt, baking powder, and cinnamon to a medium mixing bowl. Stir to combine.
- Pour in the half-and-half and vanilla extract. Stir by hand with a wooden spoon or spatula just until a moist, sticky dough forms. If the dough seems too dry, add a little more half-and-half. If it seems excessively wet, add a small amount of flour. It is better for the dough to be slightly wetter than too dry. Do not overmix.
- Sprinkle the remaining 2 tablespoons of sugar over the chopped peaches and gently toss to coat.
- Gently fold the peaches into the biscuit dough just until evenly distributed. Do not overmix.
- Melt the butter and pour it into a 9×9-inch baking dish.
- Transfer the biscuit dough to the baking dish, placing it directly into the melted butter. Use your hands or a spatula to gently spread the dough into an even layer. Some of the butter will come up around the sides and over parts of the dough; this is what you want.
- Use a knife or bench scraper to cut the dough into 9 equal squares before baking. This makes the biscuits easier to separate later and allows the butter to work its way between each piece while cooking.
Bake the Biscuits
- Place the baking dish on the middle oven rack and bake for 25 to 30 minutes. Halfway through baking, rotate the pan and loosely tent it with aluminum foil to prevent the tops from getting too brown.
- The biscuits are done when they are risen and golden brown. Insert a toothpick into the center of a biscuit; it should come out clean without wet batter clinging to it.
- Let the biscuits sit and absorb any melted butter. Then let cool until warm before adding the icing.
Make the Icing
- Add the powdered sugar, 2 tablespoons of milk, and vanilla extract to a small mixing bowl.
- Slowly and gently whisk until the powdered sugar is incorporated.
- Whisk in the cooled melted butter.
- Add additional powdered sugar for a thicker icing or a little more milk for a thinner consistency.
- Drizzle the icing over the warm biscuits.
Serve
- Slice along the lines you made before baking and serve warm.
Notes
- Peaches: I don’t peel the peaches. The skins soften while baking, but you can peel them if you prefer.
- Canned Peaches: Drain well and pat dry before using. Reduce the granulated sugar by 1 tablespoon, using 3 tablespoons total. Add all of the sugar to the biscuit dough rather than sprinkling it over the canned peaches.
- Frozen Peaches: Thawed frozen peaches can also be used. If using sweetened frozen peaches, reduce the sugar slightly.
- Dough Consistency: The dough should be moist and sticky. It is better for it to be slightly wetter than too dry.
- Storage: Store leftover biscuits covered in the refrigerator for up to 2 days. Reheat gently in the microwave if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
