Peach Butter Swim Biscuits are soft, tender biscuits filled with juicy peaches, baked in melted butter, brown sugar, and cinnamon. Then, you can sprinkle a little more cinnamon and sugar over the tops of the biscuits for a finishing touch and flavor boost! I love one of these biscuits for breakfast in the morning. They are also a dessert option that is ‘just peachy’! If you don’t have any peaches, you will still want to check out my Cinnamon Sugar Butter Swim Biscuits!
Ingredients & Substitutions
- Butter: You can’t have butter swim biscuits without the butter! I use unsalted butter to have the most control over the salt in the biscuits. If using salted butter, you may want to lessen the amount of salt used.
- Sugar: Both granulated sugar and brown sugar are used in the biscuits. Granulated sugar is used in the dough and to combine with cinnamon as the topping. Brown sugar is mixed with the melted butter and cinnamon to give the biscuits a caramelized bottom crust. Yum!
- Peaches: For the peaches, I used canned peaches, drained well, then chopped. Ensure the peaches are drained well; extra liquid could affect the cooking time. Using canned peaches lets you enjoy these biscuits any time of the year, not only when peaches are in season!
- Buttermilk: Buttermilk helps give the biscuits a bit of tanginess. After all, these are buttermilk biscuits! If you don’t have any, make your own. I do not recommend substituting milk.
- Cinnamon: Cinnamon is an important part of the recipe. It is added to the butter with the brown sugar. It also is used in the biscuit dough and sprinkled on top with granulated sugar. The warm, spiced flavor of cinnamon enhances the peaches, helping them stand out!
Can I Use Fresh or Frozen Peaches?
Yes, you could use fresh or frozen peaches in place of the canned peaches.
Fresh Peaches: If using fresh peaches, you will need 2-3 medium peaches, peeled, pitted, and chopped (1 1/2 to 2 cups). If they seem very juicy, you might want to drain them slightly or pat them dry with a paper towel to avoid adding too much extra liquid to the dough. Using fresh peaches could change the texture and peach flavor in the biscuits, but will still be delicious!
Frozen Peaches: You will need about 1 1/2 to 2 cups of frozen peaches for this recipe. Before using, let the peaches thaw; then, drain and use a paper towel to pat them dry.
Can I Use A Different Pan?
Yes! I like the size of the 8×8-inch baking dish for these biscuits, but you can bake the biscuits in a different-sized pan. A 9×9-inch or 11×7-inch baking dish will work, but the biscuits will be thinner. Watch the biscuits closely if using a different pan. Adjust the baking time as needed.
Storing & Reheating Butter Swim Biscuits
Although best served fresh on the day of baking, the biscuits will last for a couple of days when stored properly. To store:
- Allow the biscuits to cool to room temperature.
- Wrap tightly with aluminum foil. (Using plastic wrap could make the biscuits soggy, especially if they are not completely cooled.)
- Store at room temperature for a day or two. (For longer storage, you could refrigerate the biscuits. However, that could dry them out faster.)
- Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
For longer storage, freeze the peach butter swim biscuits.
Freezing Butter Swim Biscuits
To freeze peach butter swim biscuits:
- Let the biscuits cool completely.
- Wrap the biscuits tightly with aluminum foil or plastic wrap. (Ensure the biscuits are wrapped tightly and air cannot get to them.)
- Place the wrapped biscuits in a freezer-safe storage bag.
- Store in the freezer for up to a couple of months.
- Thaw biscuits at room temperature before serving.
Peach Butter Swim Biscuits
Ingredients
Biscuits
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 can (15 ounces) canned peaches in fruit juice, drained, chopped
- 2 cups (490 g) buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon ground cinnamon
Cinnamon Biscuit Topping (Optional)
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 450°F.
- In a medium bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt.
- Pour in the buttermilk. Stir until mostly combined, being careful not to overwork the dough.
- Gently fold in the drained chopped peaches. (Make sure the peaches are well drained; the extra liquid can affect cooking time.)
- In a small bowl, combine the melted butter, brown sugar, and cinnamon.
- Pour the melted butter mixture into an 8×8-inch baking dish. Place the dough on top of the butter. Using a spatula (or your hands), evenly spread the dough out to the edges of the pan.
- In a small bowl, combine sugar and cinnamon. Sprinkle 1 tablespoon of the mixture over the biscuits.
- Score the unbaked dough into 9 equal squares (3×3 pattern). Bake for 30-35 minutes, or until the the biscuits are golden brown.
- After removing the biscuits from the oven, sprinkle the remaining cinnamon sugar mixture on top (optional).
- Serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
The juicy peaches add a delightful sweetness, and the biscuits are so fluffy. Perfect for breakfast or a sweet snack.
Elizabeth
Another butter swim biscuit variation??? Yes, please! In fact, keep them coming! I think I liked the cinnamon sugar ones the best, but if you like peaches, you will want to try these!
Bella
The texture of these biscuits is always great, and I like the cinnamon with the peaches in this recipe. Yum!
Annabelle
Surprisingly, I really enjoyed these biscuits. The peach chunks were a nice touch, and they weren't overly sweet.
Selena
Wow! These biscuits are deliciously moist and packed with peachy goodness. The cinnamon topping is optional, but I highly recommend it for an extra flavor boost.
can you use fresh peaches instead of canned?
HI Vickie! Here is what I wrote in the blog post. Should you have questions in the future, please feel free to check the blog post right above the recipe, as that is where I try to anticipate and answer any questions readers may have. 🙂
Can I Use Fresh or Frozen Peaches?
Yes, you could use fresh or frozen peaches in place of the canned peaches.
Fresh Peaches: If using fresh peaches, you will need 2-3 medium peaches, peeled, pitted, and chopped (1 1/2 to 2 cups). If they seem very juicy, you might want to drain them slightly or pat them dry with a paper towel to avoid adding too much extra liquid to the dough. Using fresh peaches could change the texture and peach flavor in the biscuits, but will still be delicious!
Can you make ahead and reheat?
Sure!
Can applles be used or blueberries?
Sure! Here is blueberry https://iambaker.net/blueberry-butter-swim-biscuits/
My oven must cook too hot at 450. The biscuits burn around the edges. Do you think 425 or 400 and cooking for longer might work?
The middle of the pan tastes delicious!!!
Yes, thats a great idea! Making changes to make sure it works perfectly in your oven is a great option.
How can I make my own buttermilk? It’s really hard to find in stores around here. Thank you 😊
https://iambaker.net/how-to-make-buttermilk/
This was such a great recipe! Turned out great and I hardly got any after my husband had them for breakfast.
Hello! I love cherry everything!!! What is your take on cherry swim biscuits?