Peach Butter Swim Biscuits
There is something truly special about breaking open a warm, fluffy biscuit, especially when it is infused with sweet peach flavor and finished with a luscious vanilla glaze. These Peach Butter Swim Biscuits are simple to make, irresistibly tender, and perfect for breakfast or as a sweet treat with afternoon tea.
Equipment
- 1 8x8-inch baking dish
- 1 bowl large
- 1 Spatula
- 1 Whisk
Ingredients
Biscuits
- 2 cups self-rising flour or 2 cups all-purpose flour plus 1 tbsp baking powder and 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 cup diced peaches fresh, frozen, or well-drained canned
- 1.5 cups whole milk or non-dairy alternative
- 0.5 cup unsalted butter melted
Vanilla Glaze
- 1 cup powdered sugar
- 1 tsp alcohol-free vanilla
- 1 tbsp milk (1–2 tbsp, to thin the glaze)
Instructions
Biscuits
- Preheat your oven to 450°F and place the butter in an 8x8-inch baking dish. Let the butter melt in the oven as it heats.
- In a large bowl, combine flour and sugar. Fold in the diced peaches.
- Pour in milk and gently stir just until combined. Do not overmix—the batter will be slightly lumpy and thick.
- Pour the biscuit batter over the hot, melted butter in the pan. Use a spatula to spread evenly without stirring into the butter. Bake for 25–28 minutes, or until golden and set.
Glaze
- While biscuits bake, whisk together powdered sugar, milk, and alcohol-free vanilla until smooth and pourable.
- Drizzle glaze over warm biscuits before slicing and serving.
Notes
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven. Glaze just before serving for freshest flavor. Substitute nectarines for peaches if desired. For a dairy-free option, use non-dairy milk and butter. Variations: swap in diced apples or blueberries, add cinnamon, or top with chopped pecans before baking.