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Peach Butter Swim Biscuits

A delightful cross between peach cobbler and buttery biscuits, swimming in a savory-sweet pool of melted butter and peach juice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 biscuits
Course: Brunch, Dessert
Cuisine: American, Southern
Calories: 275
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour Spoon and level for accuracy.
  • 4 teaspoons baking powder Gives the biscuits fluffy lift.
  • 1 tablespoon granulated sugar A hint of sweetness.
  • 1/2 teaspoon ground cinnamon Adds warmth and depth.
  • 1/2 teaspoon kosher salt Enhances the flavors.
Wet Ingredients
  • 1 can canned peaches in fruit juice, drained and chopped Opt for quality fruit without added sugar.
  • 2 cups buttermilk At room temperature for easy mixing.
  • 1/2 cup unsalted butter, melted Allows you to control saltiness.
  • 1/4 cup light brown sugar, packed Adds rich sweetness.
Topping
  • 2 tablespoons granulated sugar For sprinkling on top.
  • 1/4 teaspoon ground cinnamon For extra flavor on top.

Method
 

Preparation
  1. Preheat your oven to 450 degrees F.
  2. In a medium bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt.
  3. Pour in the buttermilk and stir gently until mostly combined.
  4. Gently fold in the drained and chopped peaches.
  5. In a small bowl, combine the melted butter, brown sugar, and cinnamon. Pour this mixture into an 8x8-inch baking dish.
  6. Spread the biscuit dough over the melted butter mixture.
  7. Mix the sugar and cinnamon in a small bowl; sprinkle 1 tablespoon evenly over the batter.
  8. Lightly score the unbaked dough into 9 equal squares.
Baking
  1. Bake in the oven for 30-35 minutes or until golden brown.
  2. After removing from the oven, sprinkle with remaining cinnamon sugar mixture.
  3. Allow to cool briefly before serving.

Notes

If you have leftovers, store them in an airtight container. They can be made ahead and refrigerated.