Peach Butter Swim Biscuits Vanilla Glaze (Printable)

Buttery biscuits baked in peach preserves butter with sweet vanilla glaze topping

# What You Need:

→ Peach Butter

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

→ Biscuits

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 put in oven to melt while preheating, approximately 5 minutes.
02 - Remove dish from oven, swirl to coat bottom evenly. Stir in peach preserves to combine with melted butter. Set aside.
03 - In large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
04 - Pour cold milk into flour mixture. Gently mix until just combined, taking care not to overmix.
05 - Pour biscuit dough directly over peach butter in baking dish. Carefully spread dough evenly to corners. Dough will appear wet and shaggy.
06 - Using lightly greased knife or bench scraper, score dough into 9 squares in 3x3 grid pattern to facilitate separation after baking.
07 - Bake for 22 to 25 minutes until golden brown on top and set in center.
08 - While biscuits bake, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
09 - Remove biscuits from oven and cool for 10 minutes. Drizzle vanilla glaze generously over warm biscuits before serving.

# Expert Hints:

01 -
  • The peach butter seeps into the bottom of each biscuit creating pockets of fruity sweetness in every bite.
  • This method is practically foolproof even if you have never made biscuits from scratch before.
  • The vanilla glaze transforms these simple ingredients into something that tastes like it came from a fancy bakery.
02 -
  • The dough will look wet and shaggy but this is exactly how it should be so resist the urge to add more flour.
  • Scoring the dough before baking is essential because it becomes nearly impossible to cut cleanly once the biscuits are baked.
  • Letting the biscuits cool for ten minutes before glazing allows them to set slightly so they do not fall apart when you serve them.
03 -
  • Use a light hand when mixing the dough because overworking develops gluten which makes biscuits tough instead of tender.
  • Grease your knife thoroughly before scoring as the sticky dough will cling to an ungreased blade and ruin your clean lines.

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