Peach Butter Swim Biscuits
These delicious Peach Butter Swim Biscuits are a delightful twist on the classic biscuit, swimming in butter and peach juice for a tender, flaky treat that captures the essence of summer.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Use high-quality flour for best texture.
- 4 teaspoons baking powder Ensure it’s fresh for optimal rise.
- 1 tablespoon granulated sugar A hint of sweetness to complement the peaches.
- 0.5 teaspoon cinnamon Adds warmth.
- 0.5 teaspoon kosher salt Essential for balancing flavors.
Wet Ingredients
- 1 can (15 ounces) canned peaches in fruit juice Drained and chopped; fresh or frozen peaches can be used.
- 2 cups buttermilk Room temperature is ideal; sour cream or yogurt can substitute.
- 0.5 cup unsalted butter, melted Kerrygold is preferred for its rich flavor.
- 0.25 cup light brown sugar, packed For an extra hint of caramel sweetness.
Topping
- 2 tablespoons granulated sugar For sprinkling on top.
- 0.25 teaspoon ground cinnamon For added flavor on top.
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- In a medium bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- Pour in the buttermilk and stir until just combined.
- Fold in the chopped peaches carefully.
- In another bowl, whisk together melted butter, light brown sugar, and ground cinnamon. Pour this mixture into an 8×8-inch baking dish.
- Spread the biscuit dough evenly over the melted butter.
- Combine the granulated sugar and cinnamon, then sprinkle over the unbaked dough.
- Score the dough into 9 squares using a sharp knife.
Baking
- Bake for 30-35 minutes, or until the tops are golden brown.
- Sprinkle the remaining cinnamon sugar mixture on top once out of the oven.
- Let the biscuits cool slightly before serving warm.
Notes
Ensure butter and buttermilk are at room temperature for the best outcome. These biscuits can be stored at room temperature for 2-3 days or in the fridge for up to a week.