Cherry Butter Swim Biscuits

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Cherry Butter Swim Biscuits are soft, buttery biscuits made with cherry pie filling and topped with a simple vanilla glaze. No kneading or biscuit cutter needed!

A Fruity, Sweet Biscuit Recipe

Cherry Butter Swim Biscuits are a sweet variation of my classic Butter Swim Biscuits. Instead of traditional savory flavors, cherry pie filling is mixed into the dough before baking in melted butter. The result is a soft, cake-like biscuit with buttery edges and bursts of cherry flavor – oh my goodness y’all, these turned out heavenly! They almost don’t even look like biscuits, do they? Serve as breakfast or dessert.

A few glazed Cherry Butter Swim Biscuits on a dessert plate.

Frequently Asked Questions:

Can I use a different pie filling?

Absolutely. This recipe works well with apple, blueberry, peach, strawberry, blackberry, or any other fruit pie filling you enjoy.

Can I use fresh cherries instead?

Yes. Fresh cherries that have been pitted and chopped can be used. Keep in mind that pie filling contains sugar and thickener, so you may need to adjust the sweetness if using fresh fruit but it would definitely work!

Why do I cut or score the dough before baking?

Cutting the dough into squares before baking makes it easier to portion and serve once the biscuits are done.

Can I make these ahead of time?

These are best served fresh, but leftovers can be stored and reheated later.

Any tips for working with the dough?

Don’t overmix the dough. Stir just until a sticky dough forms. If the batter seems dry, add a little extra heavy cream. Spray your hand with nonstick spray to help spread the dough evenly in the pan.

Why is my glaze runny?

Allow the biscuits to cool slightly before adding the glaze. If they’ve cooled off, you may need to add a little more powdered sugar to the mix to thicken it up some.

What do I do if the biscuits start to brown but aren’t done baking in the middle?

Tent loosely with foil if the tops begin browning too quickly.

Should I use a glass or metal pan?

A glass baking dish is recommended for Butter Swim Dip Biscuits. Glass distributes heat a bit more gently while allowing the butter to create those signature golden edges. If using a metal pan, the bottoms and edges may brown more quickly, so start checking for doneness a few minutes earlier.
For my baker friends: I know that sounds backwards. Generally metal baking dishes are best for baked goods. I have just found in my experience, these turn out better in a glass baking dish. Metal can definitely be used, this is just my personal preference.

How do I store leftover Cherry Butter Swim Biscuits?

Store leftover Cherry Butter Swim Biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To keep them longer, freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving if desired.

Three Cherry Butter Swim Biscuits on a plate.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

all-purpose flour– I don’t necessarily recommend self rising flour. It can be done but we’re adding an extra amount of baking powder to this recipe than you would normally find in self rising flour to give it that extra rise.
granulated sugar
baking powder – Aluminum-free baking powder is recommended if available. I don’t like aluminum because I can taste it, but, I know not everyone tastes it, so regular baking powder can be used if it doesn’t bother you.
cherry pie filling – other pie filling flavors can be used. You can also use a sugar free filling if you prefer.
heavy cream – buttermilk may also be used if you prefer it less sweet.
vanilla extract– I think a fun twist here would be to use almond extract. Almond and cherry go so well together.
salted butter– the signature ingredient that creates the buttery “swim” effect while baking.
powdered sugar and milk – for the glaze

All-purpose flour, granulated sugar, baking powder, cherry pie filling, heavy cream, vanilla extract, salted butter, powdered sugar, and milk.

How To Make Cherry Butter Swim Biscuits

Preheat oven and spray baking dish

Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it.)

Mix together dry ingredients

In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar and 1 Tablespoon aluminum-free baking powder.

Dry ingredients to make Cherry Butter Swim Biscuits in a bowl.

Add in cherry pie filling

Stir in the cherry pie filling, it will be thick.

Cherry pie filling being added to dry ingredients.

Pour in heavy cream

Pour in 1 cup of heavy cream and 1 teaspoon 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.

Heavy cream and vanilla extract being added to a biscuit dough.

Melt the butter

In a microwave-safe bowl melt 1/2 cup (1 stick) salted butter (or melt right in the baking dish you’ll be using as long as it’s not metal). Pour melted butter into prepared baking dish.

Add dough to the baking dish

Pour biscuit dough into 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.

Melted butter in a baking dish and some Cherry Butter Swim Biscuits in the pool of melted butter.

Cut into the dough

Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.

Bake

Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Oven times DO VARY but the tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter. If the biscuits look like they are browning too fast, tent with foil when rotating.