The kitchen feels like a hug with this recipe — warm butter scent curling through the air, and a jar of peach jam waiting like sunshine on the counter. I grew up with biscuits that tasted like Sunday morning, and these Butter Swim Biscuits bring that exact cozy memory back: flaky little clouds that tuck themselves into a puddle of melted butter as they bake. They come out golden, edges crisp, centers tender, and the first bite with a smear of sweet peach jam? Absolute comfort. If you want a recipe that makes the whole house feel like a soft blanket and a good excuse to open a jar of jam, this one’s for you.
Quick Facts
- Yield: Serves 4–6 (about 8 biscuits)
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
Why This Recipe is Awesome
This recipe makes biscuits that are flaky on the inside, crisp at the edges, and kissed all over with butter because they literally swim in it while baking. Who doesn’t love buttery, tender layers that break apart with a soft crackle? Add a bright smear of peach jam and you land in the sweet spot between rustic and indulgent. It’s simple, forgiving, and fast — perfect when you want something homemade without a whole day in the kitchen.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tbsp granulated sugar (optional, for a slight sweet note)
- 6 tbsp cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk (or 3/4 cup whole milk + 1 tbsp lemon juice, let sit 5 minutes)
- 6 tbsp unsalted butter, melted (for the “butter swim”)
- 1 large egg (optional, for egg wash — whisk with 1 tbsp water)
- 1/2 tsp vanilla extract (optional, pairs nicely with peach)
- 1/2 cup peach jam, warmed slightly for serving
For the Sauce / Garnish (if applicable):
- Extra warmed peach jam or honey-butter for serving
How I Make It
Step 1:
Preheat the oven to 425°F. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and 2 tbsp sugar if using. Drop the cubes of 6 tbsp cold butter into the dry mix and quickly work them in with a pastry cutter or two forks until you have pea-sized crumbs. The texture should feel sandy with little buttery pebbles — that creates the flaky layers.
Step 2:
Pour in the cold 3/4 cup buttermilk and stir with a wooden spoon until the dough just comes together. Don’t overwork it; it should look shaggy and a little sticky. If the dough seems dry, add a splash more buttermilk — you want it soft, not sticky enough to cling to your hands.
Step 3:
Turn the dough onto a lightly floured surface and gently pat it into a roughly 1-inch thick round. Use a 2½-inch biscuit cutter or a glass dipped in flour to cut out about eight biscuits. Re-shape scraps once, no more. Spoon about half of the 6 tbsp melted butter into a 9-inch round baking dish or ovenproof skillet, then nestle the biscuits into the butter so they sit close but not crowded. Pour the remaining melted butter over the tops so they literally “swim.” You’ll smell butter and a hint of warm vanilla if you used it — heavenly.
Step 4:
Brush the tops with the egg wash if you want extra shine and bake at 425°F for 18–22 minutes. Watch for golden tops and crisp, browned edges. When the kitchen fills with that toasty, buttery aroma and the biscuits look puffed and golden, they’re done. Tap the top; it should spring back slightly.
Step 5:
Let the biscuits rest in the pan for 3–5 minutes to soak up a little butter, then transfer to a plate. Warm the peach jam for 10–15 seconds in the microwave or in a small saucepan until glossy and spreadable. Split a biscuit, smear with peach jam, and enjoy the steam, the buttery crunch, and the sweet fruit burst.
Pro Tips
- Keep your butter cold for the biscuit dough; cold butter equals flaky layers. Use the melted butter only for the bake.
- Don’t overwork the dough — mix and handle it just enough to bring it together. Less fuss, more flake.
- Use a hot oven (425°F) to get a fast rise and crisp edges. Preheat thoroughly for best results.
- Warm the jam slightly so it spreads without tearing the biscuit and releases more aroma.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap buttermilk for plain Greek yogurt thinned with milk (equal volume). That keeps tang but thickens the dough slightly.
- Use vegan butter and a plant-based milk + 1 tsp lemon for a dairy-free option; expect a milder flavor and slightly different texture.
- Swap all-purpose flour for a cup-for-cup gluten-free blend; reduce liquid by a tablespoon if the dough gets too wet.
- Replace peach jam with apricot, fig, or good orange marmalade for different flavor profiles.
Variations & Tips
- Add 1/2 cup shredded cheddar and 2 tbsp chopped chives before adding the buttermilk for savory cheddar biscuits.
- Stir 1 tsp ground cinnamon into the dry mix and brush with honey-butter for a sweeter, breakfast-style biscuit.
- Drop thin peach slices and a sprinkle of brown sugar into the pan before baking for a mini peach cobbler twist.
- Make mini biscuits for parties; reduce bake time by 4–6 minutes and watch closely.
- Top with a drizzle of browned butter and flaky sea salt for an elevated finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix the dry ingredients and cut in the cold butter, then store that mixture in the fridge for up to 24 hours. Add buttermilk, cut biscuits, and bake when you’re ready. You can also freeze baked biscuits for up to 2 months; reheat at 350°F for 10–12 minutes.
- Can I double the recipe?
- Sure thing. Use a larger baking dish or two pans so biscuits have room to rise. Keep the same oven temperature but rotate pans halfway through if they don’t fit on one rack.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for a deep golden top, crisp browned edges, and a biscuit that springs back when you press it lightly. If the bottom sounds hollow when you tap it, that’s a good sign too.
- What if I don’t have ingredient X?
- Short on buttermilk? Mix milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes. No butter for the swim? Use extra melted margarine or a mix of oil and butter-flavored spread, but expect less depth of flavor.
How I Like to Serve It
I serve these warm straight from the pan with a generous smear of peach jam and a pat of honey-butter on the side. They pair beautifully with a tall glass of iced tea for a summer brunch or with scrambled eggs and smoky bacon for a lazy weekend breakfast. Bring them to a potluck and watch people line up — they feel special but act like comfort food.
Notes
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer. Reheat at 350°F until warm.
- No meat temp needed for this recipe — it’s pure biscuit joy.
Final Thoughts
Closing: These Butter Swim Biscuits with Peach Jam feel like a tiny celebration every time you bake them — warm, buttery, and simply irresistible. Now go impress someone — or just yourself — with your homemade masterpiece!