Peach Butter Swim Biscuits
Soft and fluffy Peach Butter Swim Biscuits are filled with fresh peaches, baked in melted butter, and topped with an easy vanilla icing. No kneading or rolling required.
Servings: 9
Equipment
- 9x9-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 9x9-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
Serving: 1biscuit | Calories: 400kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Sodium: 300mg | Fiber: 2g | Sugar: 25g
