These Peach Butter Swim Biscuits are soft, buttery, and loaded with juicy peaches—a simple and satisfying summer twist on the viral biscuit trend.
If there’s one fruit that defines summer, it’s peaches. Sweet, juicy, and full of flavor—peaches bring that nostalgic warmth we all crave when the weather heats up. And if you’ve spent even five minutes on food TikTok lately, you’ve probably seen the butter swim biscuits trend taking over. So naturally, I had to combine the two.
These Peach Butter Swim Biscuits are everything you love about classic Southern baking, with a summery twist. Soft, fluffy biscuits that quite literally swim in butter, layered with peaches and topped with cinnamon sugar. It’s like peach cobbler and biscuits had a baby—and the results are magic.
What Makes Peach Butter Swim Biscuits So Special?
This recipe checks all the boxes:
- Seasonal – Perfect for using up those ripe summer peaches (fresh or canned!).
- Simple – No rolling or cutting biscuits; the batter is poured straight into melted butter.
- Satisfying – Whole milk adds creaminess and richness, while keeping things light and fluffy.
It’s one of those easy bakes that feels impressive but takes minimal effort. Just mix, pour, and bake. The peaches caramelize slightly in the oven, the biscuits rise beautifully in the butter, and that cinnamon-sugar topping gives it a golden, cobbler-style finish. Whether you serve it for brunch, dessert, or just a midday snack, this one always hits.
Why It Works
The magic is in the method: by pouring the batter into a pool of melted butter, you get golden, crisp edges with a super soft interior. It’s rustic, indulgent, and foolproof. Adding peaches to the mix gives it an extra burst of flavor and moisture, making each bite taste like summer.
Pro Tips
- Drain your canned peaches or blot fresh ones slightly to avoid too much liquid.
- Don’t overmix your batter—lumps are totally fine.
- Let it cool slightly before glazing so the topping doesn’t melt completely.
This is one of those recipes you’ll want to make on repeat all summer long. It’s sweet, buttery, and full of peach flavor—exactly what summer baking should be.
Peach Butter Swim Biscuits
Equipment
- 1 9×9 Square Baking Pan
Ingredients
Dry Ingredients:
- 3 cups self-rising flour
- ¼ cup granulated sugar
- 1 teaspoon salt
Wet Ingredients:
- 2 cups whole milk
- 1 stick of salted butter, melted
- 1 15 oz can of sliced peaches, drained and diced
- Optional: 2–3 tablespoons peach preserves for extra peachy flavor in the batter
Topping:
- 2 tbsp brown sugar
- 1 teaspoon ground cinnamon
Glaze
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tbsp milk adjust as needed
- Optional: 1 tablespoon peach preserves for more peach flavor!
Instructions
- Heat oven to 450°F and position the rack in the middle of the oven.
- Pour melted butter into the bottom of the prepared pan, tilting it to evenly coat the bottom or simply melt butter in the pan in the oven for 2-3 minutes until bubbly.
- In a large mixing bowl, whisk together the self-rising flour, granulated sugar, and salt.
- Add the milk and stir until just combined—don’t overmix. Gently fold in the diced peaches and peach preserves (if using).
- Pour the batter over the melted butter in the pan. Do not stir.
- Use a butter knife or spatula to lightly score the top of the batter into 9 squares—this helps the biscuits bake more evenly and gives you clear serving portions.
- In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the top of the batter.
- Bake on the middle rack for 25–30 minutes, or until the biscuits are golden brown and fully cooked through. A toothpick inserted in the center should come out clean.
- While the biscuits bake, make the glaze (if using): In a small bowl, whisk together powdered sugar, vanilla, milk, and peach preserves (if using) until smooth. Start with 4 tablespoons of milk and add more if needed to reach a pourable consistency.
- Cool the biscuits for 10–15 minutes after baking. Then drizzle the glaze generously over the top, slice along the scored lines, and serve warm.
