Peach Butter Swim Biscuits (Print Version)

Buttery biscuits swim in peach-infused butter, baked until golden and drizzled with luscious vanilla glaze.

# What You Need:

→ Peach Butter Layer

01 - ½ cup unsalted butter
02 - ¾ cup peach preserves or peach jam

→ Biscuit Dough

03 - 2 cups all-purpose flour
04 - 1 tablespoon baking powder
05 - 1 tablespoon granulated sugar
06 - ½ teaspoon fine sea salt
07 - 1½ cups cold whole milk

→ Vanilla Glaze

08 - 1 cup powdered sugar
09 - 2 tablespoons milk
10 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat oven to 450°F. Place butter in an 8x8-inch baking dish and melt in oven during preheating, approximately 5 minutes. Remove dish, swirl to coat bottom, and stir in peach preserves until combined with melted butter.
02 - Whisk flour, baking powder, sugar, and salt in a large bowl. Pour in cold milk and gently mix until just combined. Avoid overmixing to ensure tender biscuits.
03 - Pour biscuit dough directly over peach butter in baking dish. Carefully spread dough evenly to corners. Using a lightly greased knife or bench scraper, score dough into 9 squares in a 3x3 grid pattern.
04 - Bake for 22-25 minutes until surface is golden brown and center is set. The swim method creates a crispy, buttery bottom edge.
05 - While biscuits bake, whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency with additional milk if needed.
06 - Remove biscuits from oven and cool for 10 minutes. Drizzle vanilla glaze generously over warm biscuits. Serve immediately for optimal texture.

# Expert Tips:

01 -
  • The peach butter seeps into the bottom of each biscuit creating pockets of fruity sweetness that you simply cannot achieve any other way
  • This is practically foolproof baking even on your most distracted morning when measuring cups feel like too much effort
02 -
  • Overworking the dough makes tough biscuits, so stop mixing the minute you no longer see dry flour
  • Scoring the dough before baking is not optional, it is what lets you pull apart neat squares instead of ripping the biscuits apart later
03 -
  • Let your milk stay in the refrigerator until the exact moment you need it, because cold liquid is what keeps these biscuits tender
  • Swirl the melted butter and preserves together while the dish is still hot from the oven so they combine into a smooth mixture

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