Description
Delight in these Chocolate Chip Swim Biscuits, a unique twist on classic biscuits baked in melted butter, giving them a satisfyingly soft interior and a golden, crunchy top filled with melty semi-sweet chocolate chips. Perfect for breakfast, brunch, or any sweet snack craving.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1 ¼ cups (227.5 g) semi-sweet chocolate chips, divided (1 cup for dough, ¼ cup for topping)
Wet Ingredients
- 2 cups (490 g) buttermilk
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). This high heat helps the biscuits rise quickly and develop a beautiful golden color.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 cup of the semi-sweet chocolate chips, baking powder, granulated sugar, and kosher salt. Whisking ensures all the ingredients are evenly combined.
- Add Buttermilk: Pour the buttermilk into the dry ingredient mixture and gently stir until the dough is mostly combined. Be careful not to overmix; stop as soon as no dry flour remains to keep the biscuits tender.
- Prepare Baking Dish: Pour the melted unsalted butter into an 8×8-inch baking dish. This butter pool is essential for the signature ‘swim’ effect, allowing the biscuits to absorb buttery flavor as they bake.
- Spread Dough: Transfer the dough onto the melted butter in the dish. Using a spatula or your hands, spread the dough evenly so it covers the entire bottom and reaches all edges of the pan for uniform baking.
- Score Dough: With a sharp knife, lightly score the dough into 9 equal squares arranged in a 3×3 grid. This makes serving easier and ensures even baking of the biscuits.
- Add Remaining Chocolate Chips: Sprinkle the remaining ¼ cup of chocolate chips evenly over the scored dough, adding extra chocolatey goodness.
- Bake: Place the dish in the preheated oven and bake for 28-30 minutes or until the biscuits turn golden brown on top. If the tops begin to brown too quickly, loosely cover with foil after 20 minutes to prevent burning. The biscuits are done when a toothpick inserted in the center comes out clean or with moist crumbs.
- Rest and Serve: Remove from the oven and allow the biscuits to sit for a few minutes. This resting period lets the butter soak in fully, resulting in a soft, moist interior and a crunchy top. Serve warm and enjoy!
Notes
- For best results, do not overmix the dough to avoid tough biscuits.
- If you want a gooier chocolate experience, consider adding more chocolate chips on top before baking.
- The buttermilk adds tanginess and tenderness; if unavailable, you can substitute with milk plus a teaspoon of lemon juice or vinegar.
- Use an 8×8-inch baking dish for even thickness; larger pans will produce thinner biscuits.
- If desired, cover the biscuits with foil after 20 minutes to prevent excessive browning on top.
