Description
Deliciously soft and moist Chocolate Chip Swim Biscuits with a unique melt-in-butter ‘swim’ effect, featuring semi-sweet chocolate chips baked into tender, golden squares perfect for a sweet breakfast or snack.
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
Wet Ingredients
- 2 cups (490 g) buttermilk
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat Oven: Preheat the oven to 450°F (232°C). This high temperature is essential for proper rising of the biscuits and to develop their golden-brown crust.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 cup (about 181 g) of the semi-sweet chocolate chips, baking powder, granulated sugar, and kosher salt. Whisking ensures all the ingredients are evenly combined for uniform texture.
- Add Buttermilk: Pour the buttermilk into the dry mixture and gently stir until just combined. Be careful not to overmix to avoid tough biscuits; stop mixing once there are no visible dry flour streaks.
- Prepare Baking Dish: Pour the melted unsalted butter into an 8×8-inch baking dish evenly. This melted butter creates the ‘swim’ layer under the dough, imparting moisture and flavor as the biscuits bake.
- Spread Dough: Transfer the biscuit dough on top of the melted butter in the baking dish. Use a spatula or clean hands to spread the dough evenly so it covers the entire pan.
- Score Dough: Using a sharp knife, lightly score the top of the dough into 9 equal squares in a 3×3 grid. Scoring helps the biscuits bake evenly and makes them easy to separate once baked.
- Add Remaining Chocolate Chips: Sprinkle the remaining ¼ cup (approximately 46 g) of chocolate chips evenly over the scored dough for added chocolate bursts on top.
- Bake Biscuits: Place the dish in the oven and bake for 28-30 minutes until the biscuits are golden brown on top. If the tops begin to brown too quickly before fully baking, loosely cover with foil after 20 minutes to prevent burning. Test doneness by inserting a toothpick in the center; it should come out clean or with only moist crumbs attached.
- Rest & Serve: Remove the biscuits from the oven and allow them to rest for a few minutes. This resting time helps the butter soak fully into the biscuits, resulting in a soft, moist interior and a delicious crunchy top. Serve warm or at room temperature.
Notes
- Do not overmix the batter to ensure tender biscuits.
- Using melted butter under the dough creates the signature ‘swim’ effect and adds moisture.
- Scoring before baking helps biscuits bake evenly and makes cutting easier.
- If biscuits brown too fast, covering with foil prevents burning.
- These biscuits are best enjoyed fresh but can be reheated gently before serving.
