Peach Butter Swim Biscuits Vanilla Glaze (Printable)

Buttery biscuits swim in peach-infused butter, topped with sweet vanilla glaze. A tender, golden breakfast treat ready in under an hour.

# What You'll Need:

→ Peach Butter Layer

01 - 1/2 cup unsalted butter
02 - 3/4 cup peach preserves or peach jam

→ Biscuit Dough

03 - 2 cups all-purpose flour
04 - 1 tablespoon baking powder
05 - 1 tablespoon granulated sugar
06 - 1/2 teaspoon fine sea salt
07 - 1 1/2 cups cold whole milk

→ Vanilla Glaze

08 - 1 cup powdered sugar
09 - 2 tablespoons milk
10 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 450°F. Place butter in an 8x8-inch baking dish and put in oven to melt while preheating, approximately 5 minutes.
02 - Remove dish from oven, swirl to coat bottom evenly, and stir in peach preserves until fully combined with melted butter. Set aside.
03 - In large bowl, whisk together flour, baking powder, sugar, and salt until thoroughly blended.
04 - Pour cold milk into dry ingredients and gently mix until just combined. Do not overmix; batter will remain wet and shaggy.
05 - Pour biscuit dough directly over peach butter in baking dish. Carefully spread dough evenly to corners using spatula.
06 - Using lightly greased knife or bench scraper, score dough into 9 equal squares (3x3 grid) to facilitate separation after baking.
07 - Bake for 22-25 minutes until top is golden brown and center is set.
08 - While biscuits bake, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable consistency is achieved.
09 - Remove biscuits from oven and cool for 10 minutes. Drizzle vanilla glaze generously over warm biscuits before serving.

# Expert Hints:

01 -
  • The biscuits practically swim in peach butter as they bake, creating a sticky, caramelized bottom that's honestly the best part
  • They come together in about 15 minutes with ingredients you probably already have in your pantry
02 -
  • The dough will look wet and messy—that's exactly how it should be, so don't be tempted to add more flour
  • Scoring the dough before baking is non-negotiable unless you want to rip apart beautiful biscuits later
03 -
  • Cold milk is the secret to tender biscuits, so measure it out and pop it in the fridge for a few minutes before mixing
  • Use a light touch when mixing the dough—overworking it makes tough biscuits, and nobody wants that

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