Peach Butter Swim Biscuits with Vanilla Glaze (Printable)

Fluffy biscuits swim in melted peach butter, finished with sweet vanilla glaze for the perfect morning treat.

# What You’ll Need:

→ Peach Butter

01 - 1/2 cup unsalted butter
02 - 3/4 cup peach preserves or peach jam

→ Biscuits

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

→ Vanilla Glaze

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

# How To Make It:

01 - Preheat oven to 450°F. Place butter in an 8x8-inch baking dish and put in oven to melt while preheating, approximately 5 minutes.
02 - Remove dish from oven, swirl to coat bottom evenly. Stir peach preserves into melted butter until well combined. Set aside.
03 - In large bowl, whisk together flour, baking powder, sugar, and salt until uniformly blended.
04 - Pour cold milk into flour mixture. Gently mix until just combined. Do not overmix; batter will remain wet and slightly shaggy.
05 - Pour biscuit dough over peach butter in baking dish. Carefully spread evenly to corners. Using lightly greased knife or bench scraper, score dough into 9 squares in a 3x3 grid.
06 - Bake for 22 to 25 minutes until top is golden brown and center is set.
07 - While biscuits bake, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable consistency is achieved.
08 - Remove biscuits from oven and cool for 10 minutes. Drizzle vanilla glaze generously over warm biscuits before serving.

# Expert Advice:

01 -
  • The peach butter seeps into the bottom of every biscuit creating this incredible caramelized fruity layer
  • These come together in under 15 minutes of active work but taste like something from a fancy bakery
02 -
  • The milk must be cold—like, straight from the fridge cold—to get that tender biscuit texture
  • Do not overmix the dough or these will turn into tough little hockey pucks instead of tender biscuits
03 -
  • If your glaze is too thick, add milk one teaspoon at a time until it flows nicely off your spoon
  • Score the dough deeply—almost to the bottom of the pan—for the cleanest separation after baking

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