Peach Butter Swim Biscuits

A close-up shot of a fork piercing a moist square of peach cobbler cake on a white plate. The cake is glazed, golden-brown, and filled with chunks of yellow peaches—evoking the irresistible flavors of Peach Butter Swim Biscuits. A corner of a baking pan is visible in the blurred background.

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Peach Butter Swim Biscuits

Reminiscent of peach cobbler, these slightly sweet peach biscuits are a welcome surprise for breakfast and brunch. Always a crowd-pleaser, peach butter swim biscuits are the perfect recipe for your fresh, juicy peaches. They're also good for an afternoon snack with sweet tea.

Course Breakfast

Cuisine American/Southern

Keyword biscuits, cinnamon biscuits, peach, peach bread, peach cobbler

Prep Time 10

Cook Time 35

Servings servings

Calories 343kcal

Author Paula

Equipment

Ingredients

2 and ½ cups baking mix like Bisquick
½ teaspoon ground cinnamon
2 tablespoons granulated sugar
¼ teaspoon salt
15 ounce can peaches drained well & diced, reserve juice
1 and ½ cup buttermilk
½ cup butter melted
½ teaspoon vanilla optional

Glaze (optional)

2 tablespoons peach juice from what you drained
¼ teaspoon ground cinnamon
1 cup powdered sugar (aka confectioners)

Instructions

Preheat oven to 450°F. In a medium bowl, whisk together the baking mix, granulated sugar, cinnamon, and salt.
2 and ½ cups baking mix, ½ teaspoon ground cinnamon, 2 tablespoons granulated sugar, ¼ teaspoon salt
Pour in the buttermilk, peaches, and vanilla. Stir until mostly combined, being careful not to overwork the dough. (Make sure your peaches are well-drained. More liquid will affect cooking time and texture.)
15 ounce can peaches, 1 and ½ cup buttermilk, ½ teaspoon vanilla
Melt the butter in a microwave-safe bowl. Pour the melted butter mixture into an 8×8-inch (or 9x9-inch) baking dish. Place the dough on top of the butter. Using a spatula, evenly spread the dough out to the edges of the pan. (Some of the butter will spill over the edge of the dough. This is okay; it is actually what you want to happen.)
½ cup butter
Score the unbaked dough into 9 equal squares. Bake for 30-35 minutes, or until the biscuits are golden brown.
After removing the biscuits from the oven.
Whisk sifted the powdered sugar, ground cinnamon, and 2 tablespoons reserved peach juice. Drizzle over the biscuits. Serve hot.
2 tablespoons peach juice, ¼ teaspoon ground cinnamon, 1 cup powdered sugar (aka confectioners)

Notes

🔀Substitutions

No baking mix? No worries. Use 2 and 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt instead.

You can sub brown sugar for granulated sugar in the biscuits.

You can substitute heavy cream for the buttermilk.

You can use salted or unsalted butter.

Substitute 1 and 1/2 cups fresh or frozen peaches.

🥡Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

♨️Reheating

Reheat in the microwave for about 20 seconds or warm in a 300°F oven.

❄️Freezing

Freeze cooled biscuits for up to 3 months.

Wrap individually before freezing. Thaw overnight in the refrigerator and warm before serving.

👩🏼‍🍳Expert Tips

Dry peaches with paper towels after draining.
Use room-temperature buttermilk.
Score before baking for easy serving.
Bake until the tops are deep golden brown.
Let the biscuits cool for about 5 minutes before glazing.

Serve with

These biscuits pair well with:

Grits casserole
Scrambled eggs
Bacon or sausage
Vanilla ice cream or whipped cream for dessert
Coffee or iced tea

Nutrition