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Peach Butter Swim Biscuits with Vanilla Glaze

Peach butter swim biscuits bake into pillowy, golden biscuits that “swim” in a butter-peach base. The bottoms caramelize and crisp while a vanilla glaze is drizzled over warm, sweet peach biscuits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach butter base and biscuits
  • 1 stick unsalted butter, melted
  • 2 diced fresh peaches Dice peaches into small pieces so they scatter and bubble around the biscuits.
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 2 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.75 cup whole milk
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk For the glaze only.
  • 0.5 tsp vanilla For the glaze only.

Equipment

  • 1 sheet pan
  • 1 9x9 baking dish

Method
 

Bake the peach butter swim biscuits
  1. Preheat the oven to 450F and let it fully come to temperature so the biscuits rise fast against the bubbling base.
  2. Pour the melted butter into a 9x9 baking dish and scatter the diced peaches over the butter.
  3. Sprinkle the peaches with brown sugar and cinnamon to create a sweet, jammy peach layer under the biscuits.
  4. Whisk the flour, sugar, baking powder, and salt in a bowl until evenly combined.
  5. Stir in the whole milk just until a thick batter forms with no dry pockets.
  6. Drop the batter over the peaches by large spoonfuls and do not stir so the peaches stay visible around the biscuit tops.
  7. Bake for 25-30 minutes at 450F until the biscuits are deeply golden and cooked through, with peach butter bubbling around the edges.
Glaze and serve
  1. Whisk the powdered sugar, milk, and vanilla into a smooth glaze until it flows easily.
  2. Drizzle the vanilla glaze generously over the hot biscuits so it sets slightly and clings to the golden tops.

Notes

For the best “swim” effect, use diced fresh peaches sized small enough to tuck around spoonfuls of batter. Store covered in the refrigerator up to 3 days; rewarm at 350F until warmed through, and glaze right before serving for the prettiest finish. Freezing: not recommended because the peach-butter base and biscuits soften after thawing. If you want a lighter option, substitute whole milk with buttermilk or a lactose-free whole milk for similar tenderness.