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Peach Butter Swim Biscuits

These delightful Peach Butter Swim Biscuits are a nostalgic southern treat, bathed in luscious peach butter, offering a rich and sweet experience perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Breakfast, Brunch
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Preferably unbleached for a more natural flavor
  • 4 teaspoons baking powder Double-check it’s fresh for maximum rise
  • 1 tablespoon granulated sugar Adds a hint of sweetness
  • 0.5 teaspoon cinnamon For a warm, cozy flavor
  • 0.5 teaspoon kosher salt I recommend Diamond Crystal for a smoother taste
Wet Ingredients
  • 15 oz canned peaches in fruit juice, drained and chopped You can use fresh or frozen peaches in season
  • 2 cups buttermilk Let it sit out for about 30 minutes to come to room temperature
  • 0.5 cup unsalted butter, melted I love using Kerrygold for its rich flavor
  • 0.25 cup light brown sugar, packed Adds depth and moisture
Toppings
  • 0.25 teaspoon ground cinnamon A lovely dusting for extra warmth
  • 2 tablespoons granulated sugar For sprinkling on top
  • 0.25 teaspoon ground cinnamon For an irresistible finish

Method
 

Preparation
  1. Preheat the oven to 450 degrees F. Allow it to fully heat as this will create the perfect rise for your biscuits.
  2. In a medium bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt until well combined.
  3. Pour in the buttermilk. Stir gently until mostly combined, being careful not to overwork the dough; it’s okay if there are a few lumps.
  4. Gently fold in the drained, chopped peaches. The goal here is to keep the dough light and airy.
Assembly
  1. In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. This mixture will be the base in which the biscuits will swim!
  2. Pour the melted butter mixture into an 8x8-inch baking dish, making sure it coats the bottom evenly.
  3. Scoop the biscuit dough on top of the butter mixture, spreading it evenly to the edges.
  4. In another small bowl, combine sugar and cinnamon, and sprinkle about 1 tablespoon over the dough. Score the unbaked dough into 9 equal squares (3x3 pattern) for easy serving.
Baking
  1. Bake for 30-35 minutes, or until golden brown. The biscuits should be puffy and look irresistibly caramelized on top.
  2. After removing from the oven, sprinkle the remaining cinnamon sugar mixture on top (optional). Let them sit for a few moments, then serve warm.

Notes

If you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. They are best enjoyed fresh but can be reheated in the oven. You can prepare the dough in advance and refrigerate it for up to a day before baking. Aim for a light, fluffy texture; avoid over-mixing the dough.