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
Scale
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.
