Peach Butter Swim Biscuits Vanilla Glaze (Printable)

Buttery biscuits swim in peach-infused butter, topped with sweet vanilla glaze for a delightful breakfast treat.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 450°F. Place butter in an 8x8-inch baking dish and melt in oven during preheating, approximately 5 minutes.
02 - Remove dish from oven, swirl butter to coat bottom evenly, and stir in peach preserves until fully combined with melted butter.
03 - Whisk flour, baking powder, sugar, and salt in large bowl until evenly distributed.
04 - Pour cold milk into dry ingredients and mix gently until just combined. Avoid overmixing to maintain tender texture.
05 - Pour dough directly over peach butter mixture in baking dish. Carefully spread to corners using spatula. Dough will appear wet and shaggy.
06 - Use greased knife or bench scraper to score dough into 9 equal squares in 3x3 grid pattern, enabling clean separation after baking.
07 - Bake for 22 to 25 minutes until top is golden brown and center is set and firm to touch.
08 - While biscuits bake, whisk powdered sugar, milk, and vanilla extract until smooth and pourable consistency achieved.
09 - Remove biscuits from oven and cool 10 minutes. Drizzle vanilla glaze generously over warm biscuits before serving.

# Expert Tips:

01 -
  • The peach butter seeps into the bottom creating this incredible caramelized fruit layer that tastes like morning sunshine.
  • They are absurdly forgiving, no pastry skills required, just dump and bake.
  • The vanilla glaze transforms them into something that feels fancy enough for company but easy enough for Tuesday.
02 -
  • Overmixing the dough makes tough biscuits, so stop as soon as the flour disappears even if it looks messy.
  • The dough will feel impossibly wet, but trust me, it bakes up fluffy and light.
  • Score deep and score before baking, trying to cut them afterward is like trying to slice warm ice cream.
03 -
  • Butter your knife or bench scraper before scoring, it will glide right through without sticking.
  • Use room temperature preserves, cold jam seizes up when it hits the hot melted butter.
  • Let the glaze sit for 5 minutes before drizzling, it thickens up and coats more evenly.

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