Peach Butter Swim Biscuits
These Peach Butter Swim Biscuits are soft, buttery, and loaded with juicy peaches—a simple and satisfying summer twist on the viral biscuit trend.
Servings: 9 large biscuits
Equipment
- 1 9x9 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.