Chocolate Chip Butter Swim Biscuits

Chocolate Chip Butter Swim Biscuits

These Chocolate Chip Butter Swim Biscuits are a delightful, gooey treat that combines the rich flavors of butter and chocolate in an irresistibly moist biscuit, perfect for breakfast or brunch.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 9 servings

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

Dry Ingredients

2 1/2 cups all-purpose flour Use unbleached flour for best results. Substitute with a 1:1 gluten-free baking blend if needed.
4 teaspoons baking powder Essential for fluffy biscuits.
1 tablespoon granulated sugar Can substitute with brown sugar for an extra depth of flavor.
1/4 teaspoon kosher salt Enhances flavor and balances sweetness.

Wet Ingredients

2 cups buttermilk Keeps the biscuits moist; can make a substitute with milk and vinegar or lemon juice.
1/2 cup unsalted butter, melted Use high-quality butter; let cool slightly to avoid cooking the dough.

Chocolate Chips

1 1/4 cups semi-sweet chocolate chips, divided High-quality brands like Guittard or Ghirardelli recommended.

Method

Preparation

Preheat your oven to 450 degrees F (230 degrees C).
In a medium bowl, whisk together the flour, 1 cup of chocolate chips, baking powder, sugar, and salt until evenly combined.
Pour in the buttermilk and stir gently until just combined, being careful not to overwork the dough.
Pour the melted butter into an 8x8-inch baking dish, evenly covering the bottom.
Spread the dough evenly over the butter in the baking dish.
Score the unbaked dough into 9 equal squares in a 3x3 pattern and sprinkle the remaining chocolate chips on top.

Baking

Bake for 28-30 minutes, until golden brown and risen.
Allow the butter mixture to be absorbed for a moment before serving warm.

Notes

For perfectly fluffy biscuits, avoid over-mixing. These biscuits are best served fresh but can be stored in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week or freeze for up to three months. Quality ingredients make a difference, so always use high-quality chocolate and butter.