Description
Delicious Strawberry Butter Swim Biscuits with a rich buttery texture and fresh strawberry flavor.
Ingredients
Scale
- 1 cup (about 150g) fresh strawberries, divided into ¾ cup and ¼ cup portions
- 2 ½ cups (312.5g) all-purpose flour, good quality and fresh
- 2 cups (480ml) buttermilk
- ½ cup (1 stick or 113g) unsalted butter, melted
- 3 tablespoons (37.5g) granulated sugar, divided as 2 tablespoons and 1 tablespoon
- 4 teaspoons (16g) baking powder
- 1 cup (120g) confectioners’ sugar (for glaze)
- 2 to 3 tablespoons (30-45ml) whole milk (for glaze)
Instructions
- Step 1: Preheat Your Oven: Set the oven temperature to 450°F (232°C). This preheating step ensures the oven is hot enough to create a golden crust and fluffy biscuits.
- Step 2: Prep Strawberries: Place ¾ cup of strawberries into a small bowl. Toss with 2 tablespoons of granulated sugar to draw out the juices. Set aside and allow the mixture to sit while you prepare the rest.
- Step 3: Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 4 teaspoons of baking powder, and the remaining 1 tablespoon of sugar. Ensure these are evenly combined for consistent rising.
- Step 4: Add Buttermilk Carefully: Pour 2 cups of buttermilk into the dry ingredients. Stir gently until the dough is mostly combined. Take care not to overmix the dough to maintain a tender biscuit texture.
- Step 5: Fold in Strawberries: Gently fold in the sugar-coated strawberries, including any liquid released from them. Incorporate these evenly to distribute moisture and sweetness throughout the dough.
- Step 6: Prepare Baking Dish: Pour the melted unsalted butter (½ cup) into an 8×8-inch baking dish. Spread the dough evenly on top of the butter using a spatula or your hands. The dough should reach all the edges of the dish to ensure uniform baking.
- Step 7: Score and Add Remaining Strawberries: Lightly score the dough into 9 equal squares (3×3 pattern) to aid portioning after baking. Sprinkle the remaining ¼ cup of strawberries evenly over the top.
- Step 8: Bake to Perfection: Place the baking dish in the preheated oven. Bake for 30 to 32 minutes until the biscuits turn golden brown. A sweet, baked aroma will indicate they are near done.
- Step 9: Cool and Glaze: Remove the biscuits from the oven and allow them to rest so the butter is absorbed into the dough. In a small bowl, whisk together 1 cup of confectioners’ sugar and 2 tablespoons of whole milk until smooth. Add additional milk by tablespoons if a thinner glaze is desired. Drizzle the glaze over the slightly cooled biscuits.
Notes
- Room Temperature: Store biscuits in an airtight container for up to 2 days to keep them soft and flavorful.
- Refrigeration: Keep biscuits refrigerated in an airtight container up to 7 days. Bring them to room temperature before serving for best texture.
- Freezing: Wrap each biscuit individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before warming to serve.
- To avoid dense biscuits, fold the dough gently for approximately 10 seconds only, avoiding overmixing which activates gluten.
- If biscuits are not turning golden by the end of baking time, increase oven temperature by 10°F (5.5°C) and bake for an additional 3-5 minutes.
- If strawberries release excessive liquid, briefly drain them using a fine mesh strainer before folding into the dough to prevent sogginess.
- For a thicker glaze, whisk confectioners’ sugar with 3 tablespoons of milk instead of 2, adjusting milk quantity for desired consistency.
- If biscuits stick to the baking dish after cooling, gently run a spatula around the edges to loosen before removal.
- Warm biscuits in a preheated oven at 350°F (177°C) for 8-10 minutes to restore crispness and soften butter. Avoid microwaving as it may make biscuits soggy.
- Serve biscuits with a light fruit salad or plain Greek yogurt for a balanced meal. Pair with whipped cream or vanilla ice cream for a sweet contrast. Use these biscuits to prepare breakfast sandwiches or layer in trifle desserts. They also pair well with strawberry shortcake, or as part of a brunch buffet. Adding a lemon glaze or topping with fresh whipped cream is an option. Light drizzle of honey or a sprinkle of powdered sugar can add extra sweetness.
- Substitute strawberries with raspberries or blackberries in equivalent amounts for a different berry flavor.
- Replace whole milk in the glaze with water if needed, noting it will reduce creaminess.
- Use fresh, high-quality strawberries whenever possible. Frozen berries may be used but thaw slightly to release juices before use.
- Choose a fresh brand of all-purpose flour stored properly to avoid clumping and ensure the right biscuit texture.
- Baking powder should be fresh and checked for expiration to guarantee proper biscuit rise.
- Use unsalted butter to control salt content and provide rich flavor. Melted butter is necessary to create the biscuit’s signature “swimming” effect.
- Whole milk adds richness and moisture in the glaze; water may be substituted but glaze will be less creamy.
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