Description
These Chocolate Chip Swim Biscuits are buttery, soft, and uniquely baked in melted butter that seeps into every bite, creating a moist interior with a golden, crunchy top. Scored into perfect squares and loaded with semi-sweet chocolate chips, they make a delightful treat for breakfast or dessert, ready in just 40 minutes.
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 and ¼ cup for topping)
Wet Ingredients
- 2 cups (490 g) buttermilk
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat Oven: Begin by preheating your oven to 450°F to ensure it’s hot enough to help the biscuits rise properly and develop a beautiful golden color.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 cup (approx. 181 g) of the semi-sweet chocolate chips, baking powder, granulated sugar, and kosher salt to ensure they are evenly combined.
- Combine with Buttermilk: Pour the buttermilk into the bowl with the dry ingredients and gently stir until mostly combined. Be careful not to overmix to keep the dough tender; stop stirring as soon as no dry flour remains.
- Prepare Baking Dish: Pour the melted unsalted butter into an 8×8-inch baking dish. This layer of butter is essential for the “swim” effect, allowing the biscuits to absorb moisture and flavor as they bake.
- Spread Dough: Place the biscuit dough directly on top of the melted butter in the dish. Using a spatula or your hands, spread it evenly to cover the entire surface, reaching all edges for uniform baking.
- Score Dough: With a sharp knife, lightly score the unbaked dough into 9 equal squares arranged in a 3×3 grid. This pre-cuts the biscuits for easy serving and helps them bake evenly.
- Add Topping Chocolate Chips: Sprinkle the remaining ¼ cup (approx. 46 g) of semi-sweet chocolate chips evenly over the top of the scored dough.
- Bake: Place the baking dish in the preheated oven and bake for 28-30 minutes until the biscuits are golden brown on top. If the top browns too quickly, loosely cover with foil after 20 minutes to prevent burning. A toothpick inserted in the center should come out clean or with moist crumbs when done.
- Rest and Serve: Remove the biscuits from the oven and let them rest for a few minutes. This allows the butter mixture to fully absorb, resulting in a soft, moist interior and a crispy top, ready to enjoy.
Notes
- Do not overmix the dough to avoid tough biscuits.
- If tops brown quickly, tent loosely with foil to prevent burning.
- Using melted butter in the pan creates the signature “swim” effect, enhancing flavor and moisture.
- Letting the biscuits rest after baking improves texture and flavor.
- These biscuits are best served warm but can be stored in an airtight container for up to 2 days.
