Description
Peach Butter Swim Biscuits are a delightful twist on traditional Southern biscuits. These biscuits are rich, buttery, and infused with the natural sweetness of peaches
Ingredients
1/2 cup (1 stick) salted butter
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon aluminum-free baking powder
2 cups heavy cream
1 1/2 teaspoons vanilla extract, divided use
15.25 ounces canned diced peaches, very well drained
Instructions
Preheat your oven to 450°F (232°C). Spray a 9×9-inch oven-safe glass or ceramic baking dish with nonstick cooking spray.
In a medium bowl, combine flour, sugar, and baking powder. Pour in the heavy cream and 1 teaspoon of the vanilla extract. Stir until a sticky dough forms. If the batter is still dry, add a little more heavy cream.
Gently fold in the diced peaches.
Melt the butter in a microwave-safe bowl or directly in the baking dish if it is not metal. Pour the melted butter into the prepared baking dish.
Spoon the biscuit dough into the baking dish, over the melted butter, spreading evenly. Cut the dough into 9 squares.
Bake on the middle rack for about 30-35 minutes, rotating once during baking. If the biscuits brown too quickly, tent the dish with foil. They are done when a toothpick inserted in the center comes out clean.
For the icing, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract. Drizzle over warm biscuits.
Allow biscuits to cool slightly, then slice and serve.
Notes
- Ingredient Substitutions: If you prefer fresh peaches over canned, ensure they are peeled, diced, and well-drained to avoid adding extra moisture to the dough. For a gluten-free version, use a gluten-free flour blend designed for baking. Substitute heavy cream with plant-based milk for a dairy-free option.
- Mixing Tips: Avoid over-mixing the dough to prevent the biscuits from becoming tough. Mix just until the ingredients are combined, and fold in the peaches gently.
- Baking Tips: Pre-cutting the dough into squares before baking ensures even cooking and easy separation. If the tops of the biscuits brown too quickly, cover them with aluminum foil to prevent burning.
- Storage and Reheating: Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for 10-15 minutes.
- Freezing: Both the dough and baked biscuits can be frozen. For the dough, shape and freeze the portions individually. For baked biscuits, wrap each one in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 495 kcal
