Chocolate Chip Butter Swim Biscuits
Chocolate chip butter swim biscuits baked in melted butter with chocolate chips and drenched in chocolate glaze! Soft, buttery, and chocolate in every bite!
Equipment
- 8x8 Baking Pan (preferably metal of ceramic)
Ingredients
- 1/2 cup (g) Salted Butter, (melted)
- 2 1/2 cups (g) All Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 5 tbsp (63 g) Sugar
- 1 1/4 cups (213 g) Semi-Sweet Chocolate Chips, (additional for topping)
- 1 3/4 cups (420 g) Whole Fat Buttermilk
- 2 tsp (10 g) Vanilla Extract
Chocolate Glaze
- 4-5 tbsp (60-75 g) Water, (warm)
- 4 tbsp (26 g) Cocoa Powder, (dutch process or unsweetened/natural cocoa powder work here)
- 1 tbsp (20 g) Corn Syrup, (you can also use honey as a substitute)
- 1 1/2 cups (187 g) Powdered Sugar
Instructions
- Preheat the oven to 450 degrees F. Melt butter in a microwave-safe bowl and set aside. 1/2 cup Salted Butter
- Combine all purpose flour, baking powder, baking soda, kosher salt, and sugar in a large bowl. Whisk together, then add in your chocolate chips and toss together to coat the chips in the flour - this prevents them from sinking. 2 1/2 cups All Purpose Flour 1 tbsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Kosher Salt 5 tbsp Sugar 1 1/4 cups Semi-Sweet Chocolate Chips
- Pour in buttermilk and vanilla extract (I used vanilla bean paste but use what you have) and mix just until the dough comes together. 1 3/4 cups Whole Fat Buttermilk 2 tsp Vanilla Extract
- Line the bottom of a 8x8 baking pan with parchment paper. Pour melted butter into the baking dish, then add biscuit dough into the pan on top of the melted butter. Use a sharp knife to cut the biscuit dough into 9 squares.
- Bake on the middle oven rack for about 25-30 minutes (start checking at the 20 minute mark), until the tops are golden brown and a wooden skewer inserted into the center of the biscuits comes out clean.
- Make the chocolate glaze - combine warm water, cocoa powder, corn syrup, and powdered sugar. You can pour on top of the biscuits while still warm if you prefer a more melty chocolate glaze or you can wait until they're cool if you like a glaze that sets. 4-5 tbsp Water 4 tbsp Cocoa Powder 1 tbsp Corn Syrup 1 1/2 cups Powdered Sugar
Notes
- Don’t overmix! The biscuit dough may look lumpy when combined, but that’s exactly what we’re looking for! If you mix until perfectly smooth, they’ll be dense and tough.
- Use real buttermilk! In a pinch, you can make your own homemade buttermilk with lemon juice and whole milk – but it’s just not the same. For that signature buttery taste and texture, acidulated buttermilk from the store is best!
- Let them cool slightly before glazing, about 20 minutes – this helps it cling to the biscuits instead of sliding off.
Nutrition
Calories: 509kcal, Carbohydrates: 72g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 34mg, Sodium: 532mg, Potassium: 281mg, Fiber: 4g, Sugar: 40g, Vitamin A: 405IU, Calcium: 160mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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