Cherry Butter Swim Biscuits

Cherry Butter Swim Biscuits are an easy sweet biscuit recipe made with cherry pie filling, heavy cream, and melted butter. Topped with a simple vanilla glaze, these tender biscuits are perfect for so many occasions.

Course Breads, Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 429kcal

Author Brandie Skibinski

Ingredients

For the biscuits:

2 ½ cups all-purpose flour
¼ cup granulated sugar
1 Tablespoon baking powder (I prefer to use aluminum free)
12 ounce can cherry pie filling
1 cup heavy cream (can use buttermilk for less sweetness)
1 teaspoon vanilla extract (or almond extract)
½ cup (1 stick) salted butter

For the glaze:

1 cup powdered sugar
2-3 Tablespoons milk
½ teaspoon vanilla extract (or almond extract)

Instructions

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.)
NOTE: There is a lot of butter in this recipe so technically you probably don't need to spray the baking dish but I like to make double sure.
In a medium bowl, mix together 2 ½ cups all-purpose flour, ¼ cup granulated sugar and 1 Tablespoon baking powder.
Stir in the 12 ounce can cherry pie filling, it will be thick.
Pour in 1 cup 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.
In a microwave-safe bowl melt ½ 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.
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 clean 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 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.
NOTE: If the biscuits look like they are browning too fast, tent with foil when rotating.
In a bowl, whisk together 1 cup powdered sugar, 2-3 Tablespoons milk and ½ teaspoon vanilla extract until smooth. Drizzle on top of the warm biscuits.
NOTE: If you like a thicker icing, add a bit more powdered sugar. For a thinner icing, add a bit more milk. Add these ingredients until you get your preferred consistency.
Allow the biscuits to cool slightly then slice and serve.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition