Peach Butter Swim Biscuits Recipe

So you’re craving something sweet, buttery, and just a little fancy, but also want it done before your next snack attack? Meet your new obsession: Peach Butter Swim Biscuits. They’re soft, slightly jammy, and basically like a warm hug in biscuit form. Bonus: no culinary degree required—promise.

Why This Recipe is Awesome

Why are these biscuits amazing? Let me count the ways:

• Ridiculously easy. Seriously, even if your last baking attempt ended in smoke, these won’t judge you.
• Peachy perfection. That sweet, fruity butter oozes into every bite like magic.
• Customizable. Want a little spice? Go for cinnamon. Extra buttery? Oh, we’re not stopping you.
• Snackable anytime. Breakfast, dessert, or a cheeky midnight nibble—these biscuits are versatile AF.

Basically, if life gives you peaches, make these biscuits.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1/4 cup granulated sugar (or more if you like sweet chaos)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup peach butter (store-bought or homemade, your call)
• 2/3 cup milk
• 1 tsp vanilla extract (optional, but why skip it?)

Pro tip: Make sure the butter is cold—warm butter will betray you.

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Step-by-Step Instructions

1. Preheat and prep. Oven to 425°F (220°C). Line a baking sheet with parchment—less sticking, less crying.
2. Mix dry stuff. Flour, sugar, baking powder, salt—all in a bowl. Whisk like you mean it.
3. Butter time. Cut cold butter into the dry mix until crumbly. Think coarse sand, not snow.
4. Add wet goodies. Stir in milk and vanilla until just combined. Don’t overthink it.
5. Shape & fill. Drop spoonfuls of dough on the sheet, then add a dollop of peach butter on each. You can swirl it a bit—why not?
6. Bake like a boss. 12–15 minutes until golden brown on top. Resist the urge to open the oven too early.
7. Cool (if you can wait). Let them chill for 5 minutes, then demolish. Or serve warm—don’t lie, you know you’ll want that gooey peach bliss.

Common Mistakes to Avoid

• Skipping cold butter. Hot butter = sad biscuits.
• Overmixing. Treat the dough gently. It’s fragile, like your last diet attempt.
• Ignoring bake time. Pull them too soon, and your biscuits will look sad. Too long, and hello charcoal chic.
• Crowding the pan. They need breathing room or you’ll end up with a biscuit blob.

Alternatives & Substitutions

• Flour swap: Whole wheat works if you want a nuttier bite.
• Milk options: Almond, oat, or any milk. Just don’t use water—we’re not making pancakes here.
• Fruit spread: Peach butter is the OG, but apricot or apple butter works in a pinch.
• Butter hacks: Margarine? Meh. Coconut oil? Bold move, but it can work.

FAQs

Can I use frozen peaches instead of peach butter?

Sure, but cook them down first—otherwise, you’ll end up with sad, soggy biscuits.

Can I make these vegan?

Absolutely. Swap milk for plant milk and butter for vegan butter. Peachy dreams still intact.

How do I store leftovers?

Airtight container at room temp for 2–3 days. Freeze for longer. Biscuits still taste like heaven.

Can I double the recipe?

Go big or go home. Just leave a bit of extra space on the baking sheet.

Can I skip sugar?

Technically, yes. But life’s short. Don’t skip sugar.

Can I add nuts?

Chopped pecans or almonds work beautifully. Adds crunch, because we all need it.

Final Thoughts

Now you’ve got a pan of golden, gooey, peach-butter bliss ready to devour. Serve with coffee, tea, or just your bare hands—no judgment here. These Peach Butter Swim Biscuits are the kind of recipe that makes you look like a kitchen wizard, without the actual wizard training.