Chocolate Chip Butter Swim Biscuits
These Chocolate Chip Butter Swim Biscuits are a delightful and effortless twist on classic biscuits, featuring a rich butter bath that keeps them moist and infused with chocolatey goodness.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Use a reliable brand like King Arthur Flour for the best results or consider using a gluten-free blend for a gluten-free option.
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar Adds a hint of sweetness.
- 1/4 teaspoon kosher salt Enhances the overall flavor.
Wet Ingredients
- 2 cups buttermilk For a wonderfully tender biscuit. If you’re out of buttermilk, mix 2 cups of milk with 2 tablespoons of vinegar and let it sit for a few minutes.
- 1/2 cup unsalted butter, melted Be sure to let this cool slightly before using.
Chocolate Chips
- 1 1/4 cups semi-sweet chocolate chips, divided I personally love using Ghirardelli, for their rich flavor.
Instructions
Preparation
- Preheat your oven to 450 degrees F (232 degrees C). This high temperature is key for achieving that perfect biscuits rise!
- In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of chocolate chips, 4 teaspoons of baking powder, 1 tablespoon of sugar, and 1/4 teaspoon of kosher salt. Mix well to ensure even distribution.
- Pour in the 2 cups of buttermilk. Gently stir the mixture until it’s mostly combined; don’t overwork the dough, as that could make your biscuits tough. A few lumps are okay!
- Pour the melted butter into an 8×8-inch baking dish, letting it pool at the bottom to create that delicious swimming effect!
- Carefully place the dough on top of the melted butter. Use a spatula or your hands to evenly spread the dough out to the edges of the pan.
- Using a sharp knife, score the unbaked dough into 9 equal squares (3×3 pattern). This ensures even baking and makes it easy to cut once they’re out.
- Sprinkle the remaining 1/4 cup of chocolate chips over the top of the dough.
- Place the pan in the preheated oven and bake for 28-30 minutes or until the biscuits are golden brown and the edges are crispy.
- Once out of the oven, allow the butter mixture to be absorbed for a few minutes before serving.
Notes
These biscuits can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for about a week. Reheat in the oven for a few minutes before serving for that freshly baked taste each time!