If you’re in the mood for something warm and comforting, these chocolate chip swim biscuits are the way to go! With their gooey chocolate goodness and fluffy texture, they are a delightful treat for any occasion.
This chocolate chip swim biscuits recipe solves issues with dough toughness, uneven baking, unclear doneness cues, and lacks guidance for ingredient alternatives or serving ideas.
When I first tried my hand at these biscuits, I noticed that many recipes fell short, leaving me with dry or dense results. A busy weeknight with unexpected guests inspired me to find a foolproof option that could satisfy our cravings without turning into a baking disaster.
This recipe really shines because it allows for a wonderful combination of buttermilk and melted butter soaked into the dough, resulting in biscuits that are moist and tender. Ready in about 40 minutes, they’ll turn your kitchen into a cozy haven as they bake to golden perfection.
If you’re looking for a biscuit recipe that can easily adapt to your taste, check out my strawberry biscuits, they are another great option to try!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as a primary ingredient.
- The recipe contains butter and eggs, so it is unsuitable for vegan diets.
- The recipe suits dairy-free diets only when using 1/3 cup coconut oil instead of butter.
- This recipe is not keto or low-carb because granulated sugar and brown sugar increase carbohydrate content.
- The recipe is nut-free as it contains no nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Rich, Chocolate Flavor Experience the satisfaction of semi-sweet chocolate chips melting into the warm, buttery layers of each biscuit. Each bite offers a sweet contrast that beckons you back for more.
- Soft and Flaky Texture The combination of buttermilk and baking powder results in biscuits that are soft on the inside with a lightly crisp exterior. This unique texture makes them a comforting treat straight from the oven.
- Easy Preparation With just a few simple steps and minimal fuss, you can whip up a batch of chocolate chip swim biscuits in under 40 minutes. This quick process makes them a fantastic option for spontaneous cravings or last-minute gatherings.
- Perfect for Storage These biscuits stay fresh longer, making them ideal for enjoying throughout the week. Bake a batch on the weekend, and savor warm biscuits perfect for breakfast or snacks whenever the mood strikes.
How to Make Chocolate Chip Swim Biscuits
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 biscuits 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Delicious chocolate chip butter swim biscuits that are easy to make and perfect for any occasion.
Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 2 cups (490 g) buttermilk
- ½ cup (113 g) unsalted butter, melted
- 1 ¼ cups (227.5 g) semi-sweet chocolate chips, divided
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
Instructions
- Step 1: Preheat oven to 450°F. This high temperature helps the biscuits rise properly and develop a golden color.
- Step 2: In a medium bowl, whisk together the all-purpose flour, 1 cup (approx. 181 g) of the chocolate chips, baking powder, granulated sugar, and kosher salt. Whisking ensures even distribution of the ingredients.
- Step 3: Pour the buttermilk into the dry ingredients and stir gently until mostly combined. Avoid overworking the dough to prevent toughness; mix just until no dry flour remains.
- Step 4: Pour the melted unsalted butter into an 8×8-inch baking dish. This step is essential for the “swim” effect, where the butter seeps into the biscuits as they bake.
- Step 5: Place the dough directly on top of the melted butter. Using a spatula or your hands, spread the dough evenly so it reaches all edges of the pan. This ensures consistent baking.
- Step 6: Using a sharp knife, lightly score the unbaked dough into 9 equal squares arranged in a 3×3 pattern. This helps with easy serving and allows the biscuits to bake evenly.
- Step 7: Evenly distribute the remaining ¼ cup (approx. 46 g) of chocolate chips on top of the scored dough.
- Step 8: Bake for 28-30 minutes, or until the biscuits are golden brown on top. If the tops brown too quickly, loosely cover with foil after 20 minutes to prevent burning. The aroma will be noticeable as the biscuits near completion. To test doneness, insert a toothpick into the center; it should come out clean or with moist crumbs.
- Step 9: Remove from the oven and let the biscuits sit for a few minutes. This resting period allows the butter mixture to absorb fully, yielding a soft, moist interior and a crunchy top.
Notes
- Store biscuits in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- Keep biscuits in an airtight container inside the refrigerator for up to 7 days without drying out.
- Wrap individual biscuits in plastic wrap, place in a freezer bag or container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If the dough is too wet during mixing, add additional flour one tablespoon at a time until it becomes workable.
- Use a sharp knife for scoring to create clean lines; this will help biscuits bake evenly and separate easily.
- If biscuits are undercooked after 30 minutes, test with a toothpick. If wet, return the dish to the oven for another 3-5 minutes.
- To achieve a richer flavor, substitute half the buttermilk with sour cream at the mixing stage.
- Serve with fresh fruit or a mixed green salad.
- Pair with tangy yogurt or whipped cream.
- Use biscuits to make breakfast sandwiches or brunch sliders.
- Include on dessert charcuterie boards for a sweet option.
- Top with chocolate sauce, powdered sugar, or fresh berries for presentation and added flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Use a high-quality flour for great texture and rise. Be sure to spoon it into the measuring cup for accuracy.
- Granulated sugar: This adds sweetness and helps with the cookie’s structure. A fine sugar will mix better, leading to a smoother dough.
- Brown sugar: Light or dark works well, but dark gives richer flavor thanks to its molasses content. Pack it tightly in the measuring cup.
- Unsalted butter: Choose a fresh brand for the best flavor and mix it at room temperature so it creams well, giving a light texture.
- Eggs: One large egg at room temperature binds everything together nicely. Cold eggs can make the Dough tough, so give them some time to warm up.
- Chocolate chips: Go for semi-sweet or dark chocolate chips for the best rich flavor. Use a brand that melts well for a gooey texture.
- Vanilla extract: A good quality pure vanilla extract enhances the overall flavor. Artificial vanilla can be a bit harsh, so opt for real when you can!
- Baking soda: This leavening agent is key for lift and chewiness. Make sure it’s fresh for the best results, an expired package won’t work.
- Salt: Just a pinch of salt balances sweetness and enhances flavor. It’s important, but you won’t need much!
Recipe Tips
- If your biscuit tops brown too quickly, cover them loosely with foil after 20 minutes of baking to prevent burning.
- For an overly wet dough, add additional flour, one tablespoon at a time, until the dough is workable, during mixing.
- When scoring the dough, use a sharp knife to create clean lines, which helps the biscuits bake evenly and separate easily.
- If biscuits appear undercooked after 30 minutes, check the center with a toothpick; if it comes out wet, return for 3-5 more minutes.
- For a richer flavor, substitute half of the buttermilk with sour cream, mixing it in at the same stage of preparation.
Serving Suggestions
Serve chocolate chip swim biscuits with fresh fruit or a vibrant mixed green salad. Pair them with a side of tangy yogurt or whipped cream.
Use chocolate chip swim biscuits to make delicious breakfast sandwiches or brunch sliders. Add them to a dessert charcuterie board for a sweet touch.
Top with a drizzle of chocolate sauce or a sprinkle of powdered sugar. Toss fresh berries on top for a colorful finish.
Recipe variations
- You can use milk chocolate chips instead of semi-sweet in your chocolate chip swim biscuits to add a creamier sweetness that blends well with the buttermilk base.
- Add ½ teaspoon cinnamon or a pinch of nutmeg to the dry ingredients for subtle warmth in the chocolate chip swim biscuits that complements the rich butter layer.
- Either melted coconut oil or vegetable shortening can replace unsalted butter in the baking dish for a different texture and neutrality in flavor while still allowing the dough to “swim.”
- If using this recipe for a larger group, double the ingredients and use a 9×13-inch baking dish, adjusting the baking time to about 35-38 minutes for consistent results. This joins nicely with my Classic Butter Swim Biscuits.
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How to Store?
To keep your chocolate chip swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Place chocolate chip swim biscuits in an airtight container at room temperature for up to 2 days to maintain texture and moisture.
Refrigeration: Store chocolate chip swim biscuits in an airtight container inside the refrigerator for up to 7 days, preserving freshness without drying out.
Freezing: Wrap individual chocolate chip swim biscuits in plastic wrap, put them in a freezer bag or container, freeze up to 3 months, thaw at room temperature.
Other Recipes You’ll Love
- Pumpkin Snickerdoodle Scones
- Pumpkin Cream Cheese Scones
- Lemon Lavender Scones
- Sourdough Blueberry Scones
If you enjoyed this Chocolate Chip Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
