Description
Delicious chocolate chip butter swim biscuits that are easy to make and perfect for any occasion.
Ingredients
Scale
- 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