Delish Peach Butter Swim Biscuits
This is a soft, buttery biscuit that’s been given a summer-sweet twist: warm, slightly caramelized peach butter pools into the flaky layers so every bite is both tender and jammy. It’s not fussy baking, more of a weekend project that feels elevated because the fruit is the star—peach butter gives the biscuits a concentrated, spreadable fruitiness that soaks into the crumb without making them soggy.
My husband declared these our “official porch breakfast” the first time I made them: we sat in our mismatched lawn chairs with coffee and a plate between us, the warm biscuits crumbling into peach-slick puddles. The kids hovered for seconds and thirds, and now when peaches hit the farmers’ market I can’t buy less than a flat—they all turn into peach butter for biscuits, toast, and the occasional late-night spoonful. It’s one of those recipes that feels like summer condensed, and it quietly turned into a weekend ritual for our little family.
Why You’ll Love This Delish Peach Butter Swim Biscuits
– The biscuit is flaky and tender but sturdy enough to hold rich peach butter without collapsing.
– Peach butter is concentrated and deeply flavored, so you get bright, summery fruit in every bite without excess syrupiness.
– It’s versatile: serve for brunch, dessert, or a sweet snack; the components can be prepped ahead so you’re not rushed.
– The contrast of warm biscuit and glossy, slightly caramelized peach butter gives the whole thing a grown-up, homey feel.
Behind the Recipe
This recipe grew from experimenting with texture: I wanted biscuits that would soak up peach butter rather than repel it. The key is a tender crumb with enough structure—short mixing, cold fat, and a light hand with liquid. For the peach butter, slow cooking the fruit with a little sugar and a splash of lemon lets the natural summer sweetness concentrate and the flavors deepen. People often rush the peach butter step and end up with a thinner, runnier spread; patience here pays off with a glossy, spoonable finish that clings to the biscuit. Also: keep your fat cold and don’t overwork the dough—those are the two habits that will make flaky layers every time.
Shopping Tips
– Produce/Fruit: Choose ripe but firm peaches for the butter—too soft and they break down into watery mush, too underripe and the flavor won’t develop. Freestone varieties make pitting easier.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and fresh baking powder for reliable lift; if your leaveners are older, the biscuits won’t rise properly.
– Fats & Oils: For the biscuits, cold unsalted butter gives the best flake; if you only have salted, reduce added salt slightly in the dough.
– Dairy: Use full-fat buttermilk or a buttermilk substitute (milk plus a tablespoon of lemon juice) for tang and tender crumb.
– Sweeteners: Granulated sugar is fine for the butter; brown sugar adds depth if you want a more caramel-like note.
Prep Ahead Ideas
– Make the peach butter 2–3 days ahead and store it in a sealed jar in the fridge; flavors improve as it rests.
– Measure dry ingredients and grate or cube cold butter into a sealed container the night before so mixing is fast in the morning.
– Keep any formed biscuit rounds on a parchment-lined sheet in the fridge up to a day (covered) to save time—bake straight from chilled for a slightly taller rise.
Time-Saving Tricks
– Use a food processor for quick cutting of butter into flour if you’re short on time—pulse just until pea-sized crumbs form.
– If peaches aren’t available, thawed frozen sliced peaches work for the butter; cook them down to concentrate flavor and remove excess liquid.
– Practice mise en place: have your baking sheet, parchment, and measuring spoons out before you start so the dough isn’t handled too long.
Common Mistakes
– Overworking the dough: I once kneaded until it looked “smooth” and lost all the flake—fold gently and stop when it comes together.
– Too-thin peach butter: rushing the cook time or using low heat leaves the butter runny; simmer gently until it thickens and coats a spoon.
– Not chilling the pan: placing biscuits on a cold sheet helps maintain their shape; a hot pan can cause uneven spreading.
– Not seasoning the fruit: a pinch of salt and a squeeze of lemon brighten the peach butter; without it the flavor feels flat.
What to Serve It With
Tips & Mistakes
Serve these biscuits warm with a generous spoonful of peach butter and a smear of whipped cream or mascarpone for something decadent. For a lighter brunch, add plain Greek yogurt and fresh peach slices. Avoid overloading the biscuit with too much butter at once—start with a spoonful and add more as you go, so the biscuit still has texture.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Swap peaches for nectarines or apricots if you prefer a slightly tangier butter—cook time is similar.
– For a dairy-free biscuit, use a vegan butter and a plant-based buttermilk substitute (unsweetened almond milk plus a splash of vinegar).
– If you want less sweetness, reduce sugar in the peach butter or use a natural sweetener like honey; for a caramel twist, substitute part of the sugar with brown sugar.
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Delish Peach Butter Swim Biscuits
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour Use spooned and leveled flour for best results.
- 1 tbsp baking powder Make sure it's fresh for optimal rising.
- 0.5 tsp salt Enhances the flavor of the biscuits.
- 0.25 cup granulated sugar Adjust sweetness to taste.
- 0.75 cup cold buttermilk Helps create tender biscuits.
- 0.5 cup unsalted butter Melted, plus extra for brushing.
- 1 cup fresh peaches Chopped, can substitute with canned peaches.
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper. Melt the butter and set it aside to cool slightly.
- In a large bowl, mix the flour, baking powder, salt, and sugar until combined. Then, gently fold in the diced peaches.2.5 cup all-purpose flour
- Pour in the cold buttermilk and then the melted butter into your flour mixture. Stir gently until just combined, being careful not to overmix.2.5 cup all-purpose flour
- Scoop the batter onto your prepared baking sheet, fitting them close together to help them rise. Brush the tops with a little melted butter.
- Bake in the preheated oven for about 20 minutes or until the tops are golden brown. Let them cool slightly before serving warm.