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Juicy Summer Butter Swim Biscuits
I stumbled upon these Peach Butter Swim Biscuits by chance one warm summer day in my kitchen. Tossing fresh peaches into my butter swim biscuit mix turned out to be pure genius. As they bake, the biscuits soak in a buttery bath while peach chunks create little pockets of summery sweetness. They're just right for those slow Sunday mornings or whenever you're craving something homey and delightful.
Fruity Twist on Down-Home Tradition
These treats honor an old Southern cooking custom with a summery addition. The foundation comes from countless family kitchens where butter and flour worked their simple magic. The peaches turn ordinary biscuits into something extraordinary without losing that wonderful melt-away texture everyone loves.
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Want to know what goes into making these peachy butter-soaked biscuits?
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How To Make Them
I'll walk you through making these incredibly soft biscuits swimming in butter with peach goodness in every mouthful.
Recipe FAQs
- → Can fresh peaches replace canned ones?
Sure, just peel and chop the fresh peaches. Drain well so they don’t make the dough too soggy.
- → Why are they called "swim" biscuits?
The biscuits are baked surrounded by melted butter, making them look like they’re floating during baking.
- → Can I prep these ahead of time?
They’re best right outta the oven, but they’ll keep for a couple of days at room temp or up to 5 days chilled.
- → How do I stop them from over-browning?
If they’re browning too much, try loosely covering them with foil. Ovens can differ, so keep an eye on them!
- → Are these suitable for freezing?
Yep! After baking, wrap each biscuit and freeze them for up to 3 months in airtight bags.
Buttery Peach Biscuits
Soft, buttery biscuits loaded with sweet peaches and baked golden. A vanilla drizzle adds the perfect finishing touch!
Ingredients
Steps
Set your oven to 450°F to warm up.
Coat a 9x9-inch dish lightly with butter or oil.
Stir flour, sugar, and baking powder in a bowl.
Pour in cream and just 1 teaspoon of vanilla, then stir together.
Gently add the drained peaches to your mixture.
Melt the butter directly in the dish you'll use for baking.
Spoon the batter into the dish on top of the melted butter.
Divide into 9 even squares using a knife or spatula.
Pop the dish into the oven for about 30-35 minutes.
Combine the glaze ingredients in a small bowl until smooth.
Drizzle the glaze over the biscuits while warm.
Notes
- Works great with either fresh or canned peaches.
- Be careful not to overwork the batter.
- If top gets too dark too fast, cover with foil.
- You can freeze these for up to three months.
- Tastes best served warm from the oven.
Required Equipment
- 9x9-inch pan.
- A set of measuring spoons and cups.
- Bowls for mixing.
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Dairy (heavy cream, butter).
- Wheat (all-purpose flour).
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 495
- Fat: ~
- Carbs: ~
- Protein: ~