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Peach Butter Swim Biscuits with Vanilla Glaze

Peach butter swim biscuits with a golden, pillowy interior bake in a butter-peach base, with bubbling caramelized edges. Finished with a smooth vanilla glaze drizzle for sweet, bakery-style Southern 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Butter-peach base
  • 0.5 lb unsalted butter Melt before assembling.
  • 2 diced fresh peaches Use fresh and dice evenly.
  • 0.25 cup brown sugar Sprinkle over peaches.
  • 1 tsp cinnamon Sprinkle with brown sugar.
Biscuit batter
  • 2 cup all-purpose flour
  • 1 tbsp sugar For the dry mix.
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.75 cup whole milk Stir until thick batter forms.
Vanilla glaze
  • 1 cup powdered sugar For glaze; sift if lumpy.
  • 2 tbsp milk For glaze.
  • 0.5 tsp vanilla For glaze.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the butter-peach base
  1. Preheat oven to 450F.
  2. Pour melted butter into a 9x9 baking dish and scatter diced fresh peaches over the butter; sprinkle with brown sugar and cinnamon.
Make and place the biscuit batter
  1. Whisk all-purpose flour, sugar, baking powder, and salt, then stir in whole milk until a thick batter forms.
  2. Drop batter over the peaches by large spoonfuls; do not stir.
Bake and glaze
  1. Bake for 25-30 minutes until biscuits are deeply golden and cooked through and the peach butter is bubbling around the edges; keep oven at 450F throughout baking.
  2. Whisk powdered sugar, milk, and vanilla into a smooth glaze and drizzle generously over hot biscuits while they’re still warm.

Notes

Key pro tip: aim for a thick, spoonable batter so the biscuits rise and stay fluffy while the peach butter bubbles around the edges. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 350F oven for 8-10 minutes. Freeze biscuits without the glaze up to 2 months, then thaw and glaze after reheating. For a lighter swap, use reduced-fat milk in the biscuit batter and glaze (texture stays tender).