Peach Butter Swim Biscuits With Vanilla Glaze (Printer-friendly)

Tender biscuits swim in melted peach butter, baked until golden and finished with sweet vanilla glaze for the perfect breakfast or sweet snack.

# What You’ll Need:

→ Peach Butter Layer

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

→ Biscuit Dough

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 melt in oven for about 5 minutes while preheating.
02 - Remove dish from oven, swirl butter to coat bottom, then stir in peach preserves until combined with melted butter. Set aside.
03 - In large bowl, whisk together flour, baking powder, sugar, and salt until evenly distributed.
04 - Pour cold milk into flour mixture. Gently mix until just combined—do not overmix. Dough will be wet and shaggy.
05 - Pour biscuit dough directly over peach butter in baking dish. Carefully spread dough evenly to corners.
06 - Using lightly greased knife or bench scraper, score dough into 9 squares (3x3 grid) for easy separation after baking.
07 - Bake for 22-25 minutes until top is golden brown and center is set.
08 - While biscuits bake, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
09 - Remove biscuits from oven and cool for 10 minutes. Drizzle vanilla glaze generously over warm biscuits before serving.

# Expert Tips:

01 -
  • The peach butter seeps into the bottom of the biscuits creating this incredible jammy crust while the tops stay fluffy and golden
  • They come together in under 15 minutes using ingredients you probably already have in your pantry
  • The vanilla glaze turns something simple into something that feels like it came from a bakery
02 -
  • The dough will look impossibly wet and shaggy but this is exactly how it should look, do not keep adding flour
  • Scoring the dough before baking is crucial or you will end up breaking apart beautiful biscuits trying to separate them later
  • Let the pan cool for at least ten minutes or that glaze will slide right off onto your serving plate
03 -
  • Grease your knife or bench scraper really well before scoring or the wet dough will stick to it
  • If you want extra peach flavor, fold half a cup of diced fresh peaches into the dough before spreading it in the pan

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