Why You’ll Love Cherry Butter Swim Biscuits Recipe
- Easy preparation: There is no need to roll out dough or use a biscuit cutter. Simply mix, spread, score, and bake.
- Loaded with cherries: An entire can of cherry pie filling adds fruit and sweetness throughout the biscuits.
- Buttery golden edges: Baking the dough directly in melted butter creates deliciously crisp edges and a rich flavor.
- Soft and tender center: Heavy cream helps produce a moist, fluffy biscuit texture.
- Sweet vanilla glaze: The simple powdered sugar icing adds just enough sweetness to complement the tart cherries.
- Great for sharing: The recipe makes nine generous biscuits, making it convenient for brunches, family breakfasts, and gatherings.
- Easy to customize: Vanilla can be replaced with almond extract, and the cherry filling can be swapped for other fruit fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder, preferably aluminum-free
- 1 (21-ounce) can cherry pie filling
- 1 cup heavy cream, plus a little extra if needed
- 1 teaspoon vanilla extract or almond extract
- ½ cup (1 stick) salted butter
For the glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon vanilla extract or almond extract
Directions
- Preheat the oven to 450°F. Lightly coat a 9×9-inch baking dish with nonstick cooking spray. Although the recipe contains plenty of butter, spraying the dish can provide extra insurance against sticking.
- Add the all-purpose flour, granulated sugar, and baking powder to a medium mixing bowl. Stir until evenly combined.
- Add the cherry pie filling and stir it into the dry ingredients. At this stage, the mixture will be quite thick.
- Pour in the heavy cream and 1 teaspoon of vanilla extract. Stir until a thick, sticky biscuit dough forms. If you notice dry pockets of flour or the dough seems too dry, add a small splash of additional heavy cream.
- Melt the salted butter in a microwave-safe bowl. Alternatively, you can melt it directly in the baking dish if the dish is microwave-safe.
- Pour the melted butter into the prepared 9×9-inch baking dish, making sure it spreads across the bottom.
- Transfer the cherry biscuit dough directly on top of the melted butter. Some of the butter will naturally move around the sides and over portions of the dough. Gently spread the dough into an even layer. If the dough sticks to your hands or spatula, lightly coating them with nonstick cooking spray can make spreading easier.
- Score the uncooked dough into 9 squares. The cuts do not have to be perfect; scoring simply makes it easier to separate the biscuits after baking.
- Place the baking dish on the middle rack of the oven and bake for approximately 25-30 minutes. Rotate the baking dish once during baking to encourage even browning. The biscuits are ready when the top is golden brown and a toothpick inserted into the center comes out without wet batter. If the top begins browning too quickly, loosely cover the dish with aluminum foil for the remainder of the baking time.
- While the biscuits finish baking, prepare the glaze. Whisk the powdered sugar, 2 tablespoons of milk, and ½ teaspoon vanilla extract together until smooth. Add the remaining milk gradually if you want a thinner glaze. For a thicker glaze, mix in a little additional powdered sugar.
- Drizzle the glaze over the biscuits while they are still warm. Allow them to cool slightly before following the scored lines to cut them into individual portions. Serve warm or at room temperature.
Servings and timing
Servings: 9 biscuits
Prep time: About 20 minutes
Bake time: 25-30 minutes
Total time: Approximately 50 minutes
Oven temperature: 450°F
Baking dish: 9×9-inch baking dish
For the best results, begin checking the biscuits near the 25-minute mark. Oven temperatures and baking dishes can affect the exact cooking time, so rely on the golden appearance and toothpick test rather than the clock alone.
Variations
Cherry Almond Butter Swim Biscuits: Replace both portions of vanilla extract with almond extract. Almond and cherry are a particularly good pairing, and the almond extract gives the biscuits a bakery-style flavor.
Buttermilk Cherry Biscuits: Replace the heavy cream with buttermilk for biscuits with a slightly tangier flavor and less overall richness.
Mixed Berry Biscuits: Replace the cherry pie filling with a mixed berry pie filling for a combination of berry flavors.
Blueberry Butter Swim Biscuits: Use blueberry pie filling instead of cherry for an easy blueberry version.
Apple Cinnamon Version: Replace the cherry filling with apple pie filling and add a little ground cinnamon to the dry ingredients.
Lemon Cherry Biscuits: Add finely grated lemon zest to the dough and a small amount of fresh lemon juice to the glaze for a brighter, slightly tart finish.
Extra Almond Glaze: Use almond extract in the icing while keeping vanilla extract in the biscuits. This gives you a subtle almond flavor without overpowering the cherries.
Thicker Icing: Add additional powdered sugar until the glaze reaches a thick, frosting-like consistency.
Light Glaze: Increase the milk slightly to create a thinner glaze that can be lightly drizzled over the entire pan.
Unglazed Biscuits: Skip the powdered sugar glaze if you prefer a less sweet biscuit. The cherry pie filling already provides plenty of sweetness and fruit flavor.
Storage/Reheating
Allow leftover Cherry Butter Swim Biscuits to cool completely before storing them. Place the biscuits in an airtight container and keep them at room temperature for up to 2 days. For longer storage, refrigerate them in a tightly sealed container for up to 4-5 days.
Because these biscuits contain fruit filling and glaze, refrigeration is a good option if your kitchen is particularly warm.
To reheat an individual biscuit, place it on a microwave-safe plate and microwave for approximately 10-20 seconds, or just until warmed through. Avoid overheating it, as this can make the biscuit tough.
For several biscuits, place them in an oven-safe dish, loosely cover with foil, and warm at 300°F until heated through. The oven method is especially useful when you want to restore some of the texture around the buttery edges.
The biscuits can also be frozen. Once completely cooled, wrap individual portions well and place them in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. What are butter swim biscuits?
Butter swim biscuits are biscuits baked directly in a generous amount of melted butter. Instead of cutting cold butter into the flour, the dough is placed over melted butter in a baking dish. As the biscuits bake, the butter surrounds portions of the dough, creating rich flavor and crisp, golden edges.
2. Why is the oven temperature so high?
The 450°F oven temperature helps the biscuits rise quickly while creating a deeply golden exterior. It may seem high compared with many cakes and desserts, but it works well for this style of biscuit. Keep an eye on the top toward the end of baking and cover it loosely with foil if it becomes too dark.
3. Can I use buttermilk instead of heavy cream?
Yes. Buttermilk can be substituted for the heavy cream. It will give the biscuits a slightly tangier flavor and may make the finished recipe taste a little less rich. Add enough liquid to create a thick, sticky dough rather than a dry mixture.
4. Can I use almond extract instead of vanilla?
Absolutely. Almond extract pairs especially well with cherries. You can use almond extract in the biscuit dough, the glaze, or both. Keep in mind that almond extract has a strong flavor, so you can also use slightly less if you prefer a subtle almond taste.
5. Why is my biscuit dough so sticky?
The dough is supposed to be sticky. This is not a traditional biscuit dough that needs to be rolled and cut. The wetter consistency allows it to spread in the baking dish and helps create a tender interior. Avoid adding extra flour simply because the dough feels sticky.
6. Why do I need to score the dough before baking?
Scoring the dough into nine portions makes it easier to separate the finished biscuits. The lines may become less noticeable as the dough rises, but they still provide a useful guide when cutting the baked biscuits.
7. How can I tell when Cherry Butter Swim Biscuits are done?
Look for a golden-brown top and well-baked center. Insert a toothpick into the center of the biscuits. It should come out without wet, uncooked biscuit batter. Keep in mind that cherry filling may leave some moisture on the toothpick, so focus on whether there is raw dough attached.
8. What should I do if the biscuits are browning too quickly?
If the top becomes deeply browned before the center has finished baking, loosely tent the baking dish with aluminum foil. Continue baking until the center is completely cooked. The foil helps protect the surface from additional direct heat.
9. Can I use a different pie filling?
Yes. Blueberry, strawberry, mixed berry, peach, or apple pie filling can be used to create different versions. Because different fillings vary in sweetness and consistency, the final texture and flavor may change slightly.
10. Should the glaze go on warm or completely cooled biscuits?
Drizzling the glaze over warm biscuits allows some of it to melt into the surface, creating a thin, sweet coating. If you want a thicker, more visible white glaze, let the biscuits cool longer before adding it. Either method works, so you can choose based on the texture and appearance you prefer.
Conclusion
Cherry Butter Swim Biscuits combine the comfort of homemade biscuits with juicy cherry filling, rich melted butter, and a sweet vanilla glaze. The simple mixing method eliminates rolling, kneading, and individual biscuit cutting, making this an approachable recipe even when you do not have much time for baking.
Serve them slightly warm for breakfast or brunch, add them to a holiday spread, or enjoy them as an easy fruit-filled dessert. With crisp buttery edges, a tender cherry-studded center, and a smooth glaze on top, these biscuits are an easy way to turn a handful of everyday baking ingredients into something special.
Cherry Butter Swim Biscuits
Tender cherry-filled butter swim biscuits baked until golden and finished with a sweet vanilla glaze. A rich, fruity treat that’s perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder (aluminum free preferred)
- 21 ounce can cherry pie filling
- 1 cup heavy cream (can use buttermilk for less sweetness)
- 1 teaspoon vanilla extract (or almond extract)
- ½ cup (1 stick) salted butter
- 1 cup powdered sugar
- 2–3 Tablespoons milk
- ½ teaspoon vanilla extract (or almond extract)
Instructions
- Preheat oven to 450°F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix together the flour, granulated sugar, and baking powder.
- Stir in the cherry pie filling. The mixture will be thick.
- Pour in the heavy cream and 1 teaspoon vanilla extract. Stir until a sticky dough forms. If the dough still looks dry, add a little more heavy cream as needed.
- Melt the salted butter in a microwave-safe bowl, or melt it directly in the baking dish if the dish is microwave-safe and not metal.
- Pour the melted butter into the prepared baking dish.
- Place the biscuit dough directly on top of the melted butter. Some butter will run over the dough. Gently spread the dough into an even layer.
- Score the dough into 9 squares to make the baked biscuits easier to cut.
- Bake on the middle oven rack for 25-30 minutes, rotating the dish once during baking. The tops should be golden brown and a toothpick inserted into the center should come out without wet batter.
- While the biscuits are warm, whisk together the powdered sugar, milk, and remaining ½ teaspoon vanilla extract until smooth. Drizzle the glaze over the biscuits.
- Allow the biscuits to cool slightly, then slice into 9 squares and serve.
Notes
- Buttermilk can be substituted for the heavy cream for a less-sweet flavor.
- Almond extract can be substituted for vanilla extract and pairs especially well with cherries.
- If the biscuits brown too quickly, loosely tent the baking dish with foil for the remainder of baking.
- For thicker icing, add more powdered sugar. For thinner icing, add a little more milk.
- Spraying a clean hand with nonstick cooking spray makes it easier to gently spread the sticky dough in the baking dish.
Nutrition
- Serving Size: 1 biscuit
- Calories: 470 kcal
- Sugar: 39 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
