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!
A PEACHES AND CREAM VERSION OF MY BUTTER SWIM BISCUITS
If you have seen any of my amazing Butter Swim Biscuits before, you know you are in for a treat. I’ve been making different variations on my Butter Dip Biscuits for what feels like forever – check out my original recipe here that was published in 2012 (I’ve come a long way since then!) I just can’t stop because every time I think of a new flavor or variation, it turns out even more delicious than I could imagine. I’ve had savory swim biscuits, like the Cheddar Garlic Butter Swim Biscuits, and I’ve made tons of sweet ones like the Blueberry Butter Swim Biscuits and the Strawberries and Cream Butter Swim Biscuits. They’re all so delicious! Today, I’m sharing Peach Butter Swim Biscuits and they are just as superb as they sound!
FREQUENTLY ASKED QUESTIONS:
Sometimes this can happen just because the peaches bring extra moisture to the dough because you didn’t strain those peaches well enough. Make sure to strain the peaches so there’s no liquid left. It’s also helpful to tent the baking dish about halfway thru as I state in the directions. That will give the middle more time to cake without burning the sides of the biscuits.
No problem, use traditional baking powder. I used aluminum free because I’m sensitive to the taste of regular baking powder in baked goods. I have found that some others are as well. But this recipe will work with traditional baking powder just fine.
If you really want to, you can, but honestly you’d be making a lot more work for yourself and it might not come out how you want. Fresh peaches may not get soft enough during baking since they are not cooking in juices and they just don’t cook long enough to get soft so I really recommend canned.
But having said all of that, if you still insist, you’ll need to parboil them first to remove the skin. Then dice them very small. I dice up the canned diced peaches to make them even smaller, so keep that in mind when cutting your fresh peaches.
You’ll need about a cup and a half of fresh peaches.
The same thing applies here as above, yes, technically you can, but canned diced peaches are preferred. If using frozen ones be sure they are thawed completely and then strain them VERY well. You don’t want extra moisture throwing off the texture of your biscuits. If you choose this route, you’ll need about a cup and a half of thawed diced peaches.
You may be tempted to use regular milk or something else other than heavy cream, but I highly suggest that you stick to heavy cream. Heavy cream helps give the biscuits the texture that you’ll love, plus it gives them an irresistible Peaches and Cream vibe! You can, however, use buttermilk as a substitute.
Leftovers should be stored in an airtight container and should be refrigerated for up to a few days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – I know it seems weird to use salted butter in a sweet biscuit but it works really well and helps this from being sticky sweet but if unsalted is all you have, then use that.
- all-purpose flour – you can use self rising flour, just be sure to remove the additional baking powder in this recipe as self-rising flour already has it in it.
- granulated sugar – I have not tried this with sugar substitutes so can’t say how that would turn out.
- aluminum-free baking powder – this is just my personal preference since we use a lot of baking powder in this recipe. I can taste the aluminum in baking powder but this is up to you.
- heavy cream – it’s gotta be heavy cream here, I know its tempting to want to use milk but in order to get the right texture – use the heavy cream.
- canned diced peaches – make sure to look at the FAQ’a above -canned peaches are the best way to go here (not fresh or frozen).
HOW TO MAKE PEACH BUTTER SWIM BISCUITS
Preheat oven to 450F degrees. 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 chopped peaches.
In a microwave-safe bowl melt stick of butter in the microwave (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.
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.
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 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.
In a bowl, whisk together powdered sugar with milk and ½ teaspoon of vanilla extract. Drizzle on top of the warm biscuits.
Allow the biscuits to cool slightly then slice and serve.
CRAVING MORE BUTTER SWIM BISCUIT RECIPES?
Peach Butter Swim Biscuits
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 450F degrees (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 stick of butter in the microwave (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.
- 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.
- 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 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 on top of the warm biscuits.
- Allow the biscuits to cool slightly then slice and serve.
Video
Notes
- Yes, that is the correct oven temperature.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- I purchased canned peach chunks so they were already cut up. I still chopped them up a bit more because I wanted them smaller (but this is optional) but if you can’t find those, just purchase peach slices and cut them up into smaller chunks. It’s just super important that whatever you use, drain them as much as possible to remove extra moisture which can throw off the texture of the biscuits.
- Please note, oven times do vary. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan (not recommended) versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
- I recommend using a glass (Pyrex) oven safe baking dish.
Nutrition
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.
These were the bomb!
Can you use fresh peaches instead of the canned peaches?
I actually answer that above in the post in the frequently asked question section 🙂
Can you use Apple pie filling in this recipe or even Cherry pie filling? This look’s amazing! Love all your recipes!
I’m going to try this soon, but I’m going to replace one of the tbsp of milk in the icing with some of the syrup drained from the peaches if there’s enough. looks great though.
Made these yesterday, and we love them! An easy way to make a biscuit and they taste so yummy. I didn’t have a 9×9 Pyrex so used an 8×8. They were done in 35 minutes. Thank you for this wonderful recipe!
Better that boberry biscuits! Thank you!
I made these and they were great! My husband also loved them. Very easy too….right up my ally..ha! I want to try this with blueberries or blackberries or both.
Yay! So glad you enjoyed these! I have a blueberry version if you’re interested. I also have a strawberry and cinnamon version if you want to keep rolling with it! LOL
You can see them all here: https://www.thecountrycook.net/the-best-butter-swim-biscuit-recipes/
Is there a reason why you used heavy cream instead of buttermilk?
It tastes better with the sweet peaches – I wanted it to be peaches and cream flavored 🙂 In my savory biscuits, I use buttermilk
What on earth is a swim biscuit?
Take a guess…butter and swim in the title… 😉
Oh wow how did I run into this recipe? Google!!! I can’t wait to give it a try… sounds yummy!!! Thanks for sharing, xoxo
Hope you love it Bre!!
can i make this in a 9×13 pan?
I haven’t made it in one but you should be able to. You’ll have to play it by ear in terms of baking times since I haven’t tested it.
Wow! These were absolutely amazing and so easy to make. They’re great fresh out of the oven with a little vanilla ice cream or in the morning with a cup of coffee before work. I’m definitely going to try the other swim biscuit recipes, and would love to see a cherry version of the swim biscuits.
I am definitely going to try your recipe..
Thank you for posting them..
Hope you love them Gale!
Absolute perfection, they were so darn delicious! One of the best sweet biscuits I’ve ever eaten!