Experience the unparalleled joy of homemade baking without the fuss! These Peach Butter Swim Biscuits offer a delightful blend of sweet, juicy peaches and rich, buttery goodness, perfect for any time of day. Forget the biscuit cutters and rolling pins; this simple recipe promises tender, flavorful biscuits with minimal effort, making them ideal for both seasoned bakers and kitchen novices alike. Whether you’re craving a comforting breakfast treat or a sweet dessert, these “peaches and cream” inspired biscuits are sure to become a cherished favorite.
Indulge in the Ultimate Peaches and Cream Butter Swim Biscuits
If you’re already familiar with the magic of Butter Swim Biscuits, you know a truly special treat awaits. For years, I’ve been crafting various iterations of these incredibly easy-to-make biscuits, always striving for new and exciting flavors. From the savory notes of Cheddar Garlic Butter Swim Biscuits to the sweet bursts of Blueberry Butter Swim Biscuits and the refreshing tang of Strawberries and Cream Butter Swim Biscuits, each recipe proves more delicious than the last. Today, I’m thrilled to introduce my latest creation: Peach Butter Swim Biscuits. These aren’t just any biscuits; they are a celebration of summer’s sweetest fruit, enveloped in a rich, tender dough that practically bakes itself. No intricate techniques, no special equipment – just pure, unadulterated biscuit bliss!
The beauty of Butter Swim Biscuits lies in their simplicity. Unlike traditional biscuits that require precise cutting and careful handling, these beauties are poured into a pan of melted butter, creating a golden, crispy exterior and an incredibly soft, fluffy interior. The melted butter forms a delicious crust, ensuring every bite is infused with a rich, savory-sweet flavor that complements the peaches perfectly. This “set it and forget it” method is a game-changer for busy mornings or when you simply want a comforting homemade treat without the extensive prep time. Get ready to experience a new level of biscuit perfection with this peach-infused variation that tastes like a warm hug.
Frequently Asked Questions About Peach Butter Swim Biscuits:
This is a common concern, especially when baking with juicy fruits like peaches. The primary culprit is often excess moisture from the peaches. It’s crucial to drain your canned peaches exceptionally well, ensuring no liquid remains that could seep into the dough. Additionally, following the baking instructions to tent your baking dish with aluminum foil about halfway through the baking process is very helpful. This technique allows the center of the biscuits more time to cook thoroughly without the edges becoming over-browned or burnt, resulting in a perfectly baked biscuit from edge to center.
No need to worry if you don’t have aluminum-free baking powder on hand! While I personally prefer aluminum-free varieties due to a sensitivity to the metallic aftertaste some traditional baking powders can impart in baked goods, this recipe will work perfectly well with standard baking powder. The leavening properties remain the same, ensuring your biscuits rise beautifully. Feel free to use what you have in your pantry; the delicious peach flavor will still shine through!
While the thought of using fresh peaches is appealing, I highly recommend sticking with canned diced peaches for this recipe. Fresh peaches often don’t soften sufficiently during the relatively short baking time, as they aren’t cooked in juices prior to baking. This can lead to a less desirable texture in your final biscuit. If you’re determined to use fresh peaches, you’ll need to do some extra preparation: first, parboil them briefly to easily remove the skins, then dice them very finely. Remember, I even dice up the canned peaches to ensure small, evenly distributed pieces, so aim for a similar size with fresh ones. You’ll need about a cup and a half of prepared fresh peaches.
Similar to fresh peaches, canned diced peaches are generally preferred for optimal results in this recipe. However, if frozen peaches are your only option, they can technically be used. The most crucial step is to ensure they are completely thawed before use. Once thawed, you must drain them incredibly well, even pressing out any excess moisture. Any extra liquid will negatively impact the biscuit dough’s consistency and can result in soggy or undercooked biscuits. If you go this route, aim for approximately a cup and a half of thoroughly thawed and well-drained diced peaches.
Yes, for the best results, I strongly advise using heavy cream. While it might be tempting to substitute with regular milk or a lighter alternative, heavy cream plays a vital role in achieving the signature tender, rich texture and moist crumb that makes these biscuits so irresistible. It also contributes significantly to that luscious “Peaches and Cream” flavor profile. If heavy cream is absolutely unavailable, buttermilk can be used as a substitute, but be aware that it will impart a slightly tangier flavor and potentially a different rise due to its acidic nature reacting with the baking powder.
Any leftover Peach Butter Swim Biscuits should be stored in an airtight container to maintain their freshness and prevent them from drying out. They will keep well when refrigerated for up to a few days. For best enjoyment, gently warm them in the microwave or oven before serving.
Essential Ingredients for Perfect Peach Butter Swim Biscuits:
- Salted Butter: While it might seem counterintuitive to use salted butter in a sweet recipe, it surprisingly works wonders here. The salt beautifully balances the sweetness of the peaches and sugar, preventing the biscuits from becoming overly saccharine. If you only have unsalted butter, you can certainly use it, but consider adding a small pinch of salt to your dry ingredients to achieve that harmonious flavor balance.
- All-Purpose Flour: The foundation of our tender biscuits. All-purpose flour provides the perfect structure. If you opt for self-rising flour, remember to adjust the recipe by omitting the additional baking powder, as self-rising flour already contains leavening agents.
- Granulated Sugar: This provides the primary sweetness for our biscuits, complementing the natural sweetness of the peaches and contributing to the golden-brown crust. I haven’t experimented with sugar substitutes in this recipe, so I cannot guarantee the same results in terms of texture or flavor.
- Aluminum-Free Baking Powder: This is a personal preference; I find that aluminum-free baking powder avoids any metallic aftertaste, especially when a significant amount is used, as in this recipe. However, traditional baking powder will still provide excellent leavening, so use what you prefer or have available.
- Heavy Cream: This ingredient is non-negotiable for achieving the rich, tender, and moist texture characteristic of Butter Swim Biscuits. Heavy cream provides the necessary fat content and richness that milk simply cannot replicate, giving these biscuits their irresistible “Peaches and Cream” quality. Do not substitute with regular milk. Buttermilk is a suitable alternative if heavy cream is unavailable.
- Vanilla Extract: A splash of vanilla enhances the overall flavor profile, adding warmth and depth that beautifully complements the peaches and cream. We use it in both the biscuit dough and the simple icing.
- Canned Diced Peaches: As discussed in the FAQs, canned peaches are highly recommended for their consistent softness and moisture content. The key is to drain them exceptionally well to avoid a soggy biscuit. Pre-diced peaches save time, but if you find slices, simply chop them into smaller, uniform pieces.
- Powdered Sugar: For the delightful finishing glaze. Powdered sugar dissolves smoothly, creating a silky icing that adds an extra layer of sweetness and visual appeal.
- Milk (for icing): A small amount of milk is used to create the perfect drizzling consistency for the powdered sugar icing. You can adjust the quantity slightly to achieve your desired thickness.
Crafting Your Delightful Peach Butter Swim Biscuits: A Step-by-Step Guide
Making these Peach Butter Swim Biscuits is a straightforward and rewarding process. Follow these simple steps to create a batch of incredibly tender, peachy treats that will impress everyone.
Begin by preheating your oven to a robust 450°F (yes, that high temperature is correct for these biscuits!). While the oven heats, prepare a 9×9-inch oven-safe glass or ceramic baking dish by lightly coating it with nonstick cooking spray. This ensures your biscuits release easily and bake evenly.
In a medium-sized mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, and baking powder. Whisk them together thoroughly to ensure the leavening agent is evenly distributed, which is key for a consistent rise.
Next, pour in the two cups of heavy cream and one teaspoon of the vanilla extract. Stir the mixture with a sturdy spoon or spatula until a cohesive, sticky dough forms. The dough should be soft and wet, not dry or crumbly. If it appears too dry, add a tiny bit more heavy cream, a tablespoon at a time, until you reach that desired sticky consistency.
Now, it’s time for the star ingredient! Gently fold in the well-drained, chopped peaches. Be careful not to overmix; just combine them until they are evenly distributed throughout the sticky dough.
In a microwave-safe bowl, melt the stick of salted butter until fully liquid. Alternatively, you can melt the butter directly in the prepared baking dish if it’s not metal. Once melted, pour this golden butter into the bottom of your nonstick-sprayed baking dish.
Carefully spoon the sticky biscuit dough into the baking dish, directly on top of the melted butter. Don’t worry if some butter seems to run over the dough; that’s part of the “swim” magic! Spread the batter out as evenly as possible. A clever trick for this is to lightly spray your hand with nonstick cooking spray and then gently push the batter to cover the bottom of the pan.
Using a knife or a bench scraper, score the dough into nine equal squares. These lines don’t need to be perfect; they simply act as guides, making it much easier to separate and serve your baked biscuits later on.
Place the baking dish on the middle rack of your preheated oven and bake for approximately 30-35 minutes. Halfway through the baking time, rotate the dish 180 degrees to ensure even browning. To prevent the tops from over-browning while the center finishes cooking, it’s often helpful to loosely tent the baking dish with aluminum foil for the last 10-15 minutes. Oven temperatures can vary significantly, so keep an eye on your biscuits. They should be beautifully golden brown on top, and a toothpick inserted into the center should come out clean, indicating no wet batter remains.
While the biscuits are still warm, prepare the sweet icing. In a small bowl, whisk together the powdered sugar with three tablespoons of milk and the remaining ½ teaspoon of vanilla extract. Mix until smooth and pourable. Drizzle this luscious icing generously over the warm, baked biscuits.
Allow the biscuits to cool slightly, allowing the icing to set a bit, then slice along your pre-scored lines. Serve these warm, tender, and peachy delights immediately for the best experience. Enjoy!
Craving More Easy Butter Swim Biscuit Recipes?
- Original Butter Swim Biscuits
- Strawberry Butter Swim Biscuits
- Sweet Potato Butter Swim Biscuits
- Bacon Cheddar Ranch Butter Swim Biscuits
- Blueberry Butter Swim Biscuits
- Butter Swim Yeast Rolls
- Cheddar Garlic Butter Swim Biscuits
- Beer Bread Butter Swim Biscuits
- Garlic Butter Swim Biscuits
- Jalapeno Popper Butter Swim Biscuits
- Apple Pie Butter Swim Biscuits
- Cinnamon Roll Butter Swim Biscuits
- Breakfast Butter Swim Biscuits
- Cinnamon Sugar Butter Swim Biscuits
- 7Up Butter Swim Biscuits
- Air Fryer Butter Swim Biscuits
- Ham and Cheese Butter Swim Biscuits
- Sausage Gravy Butter Swim Biscuits
- The Best Butter Swim Biscuit Recipes
Peach Butter Swim Biscuits
Peach Butter Swim Biscuits are the perfect biscuits for dessert or breakfast—no biscuit cutter and no rolling pin required for these sweet things!
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15 minutes
35 minutes
50 minutes
9 servings
Brandie Skibinski
Ingredients
For the Biscuits:
- ½ cup (1 stick) salted butter
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract, divided use
- 15.25 ounce canned diced peaches, drained VERY well
For the Icing:
- 1 cup powdered sugar
- 3 Tablespoons milk
Instructions
For the Biscuits:
- Preheat oven to 450°F (yes, that is the correct temperature). Spray a 9×9-inch oven-safe glass or ceramic baking dish with nonstick cooking spray.
- In a medium bowl, mix together the flour, sugar, and baking powder.
- Pour in the heavy cream and one teaspoon of the vanilla extract. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.
- Gently stir in diced peaches.
- In a microwave-safe bowl, melt one stick of butter in the microwave (or melt directly in the baking dish you’ll be using as long as it’s not metal). Pour melted butter into the prepared baking dish.
- Pour biscuit dough into the baking dish (right on top of the melted butter). Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.
- Cut the dough into 9 squares. This doesn’t need to be perfect; it will just help with cutting the finished biscuits later.
- Bake (on the middle oven rack) for about 30-35 minutes, rotating the dish once during baking. At this point, I will usually take out the biscuits and tent the baking dish with foil to prevent them from over-browning. Oven times DO VARY, but biscuits should be golden brown, and when you insert a toothpick in the center, it should come out clean with no wet batter.
For the Icing:
- In a bowl, whisk together powdered sugar with milk and ½ teaspoon of vanilla extract. Drizzle generously on top of the warm biscuits.
- Allow the biscuits to cool slightly, then slice and serve.
Video
Notes
- Yes, the oven temperature of 450°F is correct.
- Please refer to the Frequently Asked Questions and ingredient list above for detailed answers regarding substitutions and common queries.
- I used canned peach chunks that were already cut; however, I chopped them a bit more to achieve smaller, more evenly distributed pieces (this is optional). If you can only find peach slices, simply cut them into smaller chunks. The most critical step, regardless of the peach form, is to drain them as thoroughly as possible to remove all excess moisture, which can significantly impact the biscuit’s texture.
- Please note that oven baking times can vary. Factors such as whether you have an electric, gas, or convection oven, the type of baking pan used (glass/Pyrex is recommended over metal), and even the oven rack position can affect the cooking time. Always start checking at the lowest suggested baking time. Biscuits are done when golden brown and a toothpick inserted into the center comes out clean. Use your best judgment based on your knowledge of your specific oven.
- I strongly recommend using a glass (Pyrex) oven-safe baking dish for optimal results.
Breads
American
Nutrition
Calories: 495 kcal | Carbohydrates: 52g | Protein: 6g | Fat: 30g | Sodium: 210mg | Fiber: 2g | Sugar: 25g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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