If you are looking for a dessert that combines tender, flaky biscuits with the sweet, fresh taste of strawberries and a luscious butter glaze, then the Strawberry Butter Swim Biscuits Recipe is an absolute gem you must try. This recipe brings together the juiciness of strawberries, fluffy buttermilk biscuits, and a melt-in-your-mouth buttery base that almost swims in flavor. It’s a delightful treat that feels like a warm hug on a plate, perfect for any occasion that calls for comfort with a touch of elegance.
Ingredients You’ll Need
The beauty of this recipe is in its simple, carefully chosen ingredients that work together to create a perfect balance of flavor, moisture, and texture. Each component plays a crucial role, whether it’s the fresh strawberries adding vibrant sweetness or the buttermilk giving the biscuits a tender crumb.
- Fresh strawberries (1 cup): Divided use for juiciness within the dough and for a fresh garnish on top.
- All-purpose flour (2 ½ cups): The foundation for a tender yet sturdy biscuit structure, best when fresh and good quality.
- Buttermilk (2 cups): Adds acidity and moisture, helping the biscuits rise beautifully while keeping them soft.
- Unsalted butter (½ cup): Melted to infuse richness and a buttery crispness from the bottom up.
- Granulated sugar (3 tablespoons): Split between the dough and strawberries to enhance sweetness naturally.
- Baking powder (4 teaspoons): The leavening agent that makes these biscuits rise and get fluffy.
- Confectioners’ sugar (1 cup): For a sweet, smooth glaze that complements the biscuits perfectly.
- Whole milk (2 to 3 tablespoons): Used to adjust the glaze consistency to a perfect drizzle.
How to Make Strawberry Butter Swim Biscuits Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 450°F (232°C). This high temperature is essential because it helps develop a golden, slightly crisp crust while ensuring the biscuits stay fluffy inside. Preheating ensures an even bake from the moment your biscuits go in.
Step 2: Prep Strawberries
Take ¾ cup of fresh strawberries and toss them gently with 2 tablespoons of granulated sugar. This step is magical because the sugar pulls out the natural juices, creating a syrupy sweetness that will seep into the biscuits, giving them moist pockets of strawberry flavor.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and the remaining tablespoon of granulated sugar. Mixing these dry ingredients uniformly ensures your biscuits rise evenly and the sweetness is balanced throughout.
Step 4: Add Buttermilk Carefully
Slowly pour in 2 cups of buttermilk into your dry mix and stir gently. You want to bring the dough together but avoid overmixing, which can result in tougher biscuits. Think of it as coaxing a light and tender dough that promises delicate layers.
Step 5: Fold in Strawberries
Gently fold in the sugared strawberries along with their juicy syrup. This part requires a light hand to keep the strawberries from turning the dough pink but still allowing their flavor and moisture to distribute evenly among the biscuits.
Step 6: Prepare Baking Dish
Pour the melted unsalted butter into an 8×8-inch baking dish, spreading it to cover the entire bottom. This step is crucial because as the biscuits bake on this buttery layer, they absorb the butter, resulting in an indulgently moist base.
Step 7: Score and Add Remaining Strawberries
Spread your dough over the melted butter smoothly, reaching all the edges. Score the dough lightly into 9 squares to make slicing easier later. Then, sprinkle the remaining ¼ cup of strawberries on top, adding fresh bursts of color and flavor right on the surface.
Step 8: Bake to Perfection
Pop the dish into your preheated oven and bake for 30 to 32 minutes. Expect a glorious golden-brown top and an irresistible sweet aroma. The biscuits will have risen nicely and be ready to delight your senses.
Step 9: Cool and Glaze
Once baked, let the biscuits rest so the butter can soak in and amplify the flavor. Meanwhile, whisk confectioners’ sugar with whole milk to create a smooth glaze. Drizzle it generously over the slightly cooled biscuits for a shiny, sweet finish.
How to Serve Strawberry Butter Swim Biscuits Recipe
Garnishes
Enhance presentation and flavor by adding fresh strawberry slices or a few mint leaves on top of the glazed biscuits. A light dusting of extra confectioners’ sugar can also add a lovely, delicate touch that looks as good as it tastes.
Side Dishes
These biscuits are versatile enough to pair wonderfully with a variety of sides. Consider serving them alongside whipped cream, a scoop of vanilla ice cream, or a small bowl of fresh berries to elevate the strawberry experience even more.
Creative Ways to Present
For a charming brunch setup, arrange the biscuits on a pretty platter with small bowls of strawberry jam and clotted cream on the side. They also make an excellent base for a deconstructed strawberry shortcake or can be cut in half and used as unique sandwich buns for sweet cream cheese and berries.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Butter Swim Biscuits Recipe in an airtight container at room temperature for up to two days. Beyond that, the biscuits start to dry out, but they still maintain enough moisture from the butter for reheating.
Freezing
To freeze, wrap each biscuit tightly in plastic wrap and place them in a freezer bag. They can stay frozen for up to one month. This is perfect for making a batch ahead and enjoying the biscuits fresh whenever you want.
Reheating
Reheat frozen or stored biscuits by placing them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This method helps bring back that fresh-baked texture with a buttery finish, unlike microwaving, which can make them rubbery.
FAQs
Can I use frozen strawberries in the Strawberry Butter Swim Biscuits Recipe?
It’s best to use fresh strawberries for this recipe to maintain the right texture and moisture balance. Frozen strawberries release more water, which can make the dough too wet and affect the biscuit’s structure.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with enough milk to make 2 cups. Let it sit for 5 minutes before using to mimic buttermilk’s tangy acidity.
Can I make these biscuits dairy-free?
Yes! Substitute the butter with a vegan alternative and use a plant-based buttermilk substitute such as almond milk with lemon juice. Keep in mind that texture and flavor will slightly differ but still delicious.
Why is the biscuit dough scored before baking?
Scoring the dough helps the biscuits bake evenly and allows for easier portioning once they’re done. It also creates a neat presentation with defined squares that don’t break apart messily.
How long do the Strawberry Butter Swim Biscuits stay fresh?
Freshly baked biscuits are best enjoyed within two days for optimal texture and flavor. After that, they start to lose their moisture, although reheating can revive some of their original charm.
Final Thoughts
The Strawberry Butter Swim Biscuits Recipe is a wonderful way to combine classic Southern biscuit indulgence with the bright, irresistible flavor of fresh strawberries. Whether you’re making these for a special brunch, a comforting dessert, or a delightful snack, they deliver a memorable, mouthwatering experience. Trust me, once you try this recipe, it will quickly become one of your favorite baking adventures to share with friends and family. So, preheat your oven and dive into the deliciousness!
Print
Strawberry Butter Swim Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 biscuits
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Description
These Strawberry Butter Swim Biscuits combine fresh strawberries with tender buttermilk biscuit dough, baked to golden perfection and finished with a sweet glaze. The result is a delightful treat perfect for breakfast or an afternoon snack, featuring juicy bursts of strawberry flavor within each fluffy, buttery square.
Ingredients
Strawberries
- 1 cup (about 150g) fresh strawberries, divided into ¾ cup and ¼ cup portions
Dry Ingredients
- 2 ½ cups (312.5g) all-purpose flour, good quality and fresh
- 4 teaspoons (16g) baking powder
- 3 tablespoons (37.5g) granulated sugar, divided as 2 tablespoons and 1 tablespoon
Wet Ingredients
- 2 cups (480ml) buttermilk
- ½ cup (1 stick or 113g) unsalted butter, melted
Glaze
- 1 cup (120g) confectioners’ sugar
- 2 to 3 tablespoons (30-45ml) whole milk
Instructions
- Preheat Your Oven: Set the oven temperature to 450°F (232°C). This preheating step ensures the oven is hot enough to create a golden crust and fluffy biscuits.
- Prep Strawberries: Place ¾ cup of strawberries into a small bowl. Toss with 2 tablespoons of granulated sugar to draw out the juices. Set aside and allow the mixture to sit while you prepare the rest.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 4 teaspoons of baking powder, and the remaining 1 tablespoon of sugar. Ensure these are evenly combined for consistent rising.
- Add Buttermilk Carefully: Pour 2 cups of buttermilk into the dry ingredients. Stir gently until the dough is mostly combined. Take care not to overmix the dough to maintain a tender biscuit texture.
- Fold in Strawberries: Gently fold in the sugar-coated strawberries, including any liquid released from them. Incorporate these evenly to distribute moisture and sweetness throughout the dough.
- Prepare Baking Dish: Pour the melted unsalted butter (½ cup) into an 8×8-inch baking dish. Spread the dough evenly on top of the butter using a spatula or your hands. The dough should reach all the edges of the dish to ensure uniform baking.
- Score and Add Remaining Strawberries: Lightly score the dough into 9 equal squares (3×3 pattern) to aid portioning after baking. Sprinkle the remaining ¼ cup of strawberries evenly over the top.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 30 to 32 minutes until the biscuits turn golden brown. A sweet, baked aroma will indicate they are near done.
- Cool and Glaze: Remove the biscuits from the oven and allow them to rest so the butter is absorbed into the dough. In a small bowl, whisk together 1 cup of confectioners’ sugar and 2 tablespoons of whole milk until smooth. Add additional milk by tablespoons if a thinner glaze is desired. Drizzle the glaze over the slightly cooled biscuits.
Notes
- Do not overmix the dough to keep the biscuits tender and flaky.
- Allowing the sugared strawberries to sit helps release juices that add moisture and flavor.
- Scoring the dough before baking makes it easier to separate the biscuits into neat squares.
- Adjust the glaze consistency by adding more milk if you prefer a thinner glaze.
- Use fresh, ripe strawberries for the best flavor and texture.
- The biscuits are best enjoyed warm but can be stored in an airtight container for up to 2 days.
