Description
Strawberry Butter Swim Biscuits are fluffy, tender biscuits infused with fresh, juicy strawberries baked on a layer of melted butter, then topped with a sweet strawberry glaze. This delightful treat combines the richness of buttermilk and butter with bursts of fresh strawberry flavor, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Strawberries
- 1 cup (about 150g) fresh strawberries, divided into ¾ cup and ¼ cup portions
- 2 tablespoons granulated sugar (for tossing with ¾ cup strawberries)
- ¼ cup fresh strawberries for topping
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 ensures the oven is hot enough to create a golden crust and fluffy biscuits.
- Prep Strawberries: Place ¾ cup of fresh strawberries into a small bowl. Toss with 2 tablespoons of granulated sugar to draw out the juices. Set aside to macerate while preparing the dough.
- 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, ensuring everything is evenly combined for consistent rising.
- Add Buttermilk Carefully: Pour 2 cups of buttermilk into the dry ingredients. Stir gently with a spatula or spoon until the dough is mostly combined. Avoid overmixing to maintain tender biscuits.
- Fold in Strawberries: Gently fold in the sugar-coated strawberries along with their juices. This evenly distributes moisture and sweetness throughout the dough.
- Prepare Baking Dish: Pour the melted unsalted butter into an 8×8-inch baking dish, spreading it evenly over the bottom. Then spread the biscuit dough evenly on top using a spatula or hands, making sure it reaches all edges for uniform baking.
- Score and Add Remaining Strawberries: Lightly score the dough into 9 equal squares (a 3×3 pattern). Sprinkle the remaining ¼ cup fresh strawberries evenly over the dough surface.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 30 to 32 minutes until the biscuits turn golden brown and emit a sweet aroma indicating doneness.
- Cool and Glaze: Remove from the oven and allow the biscuits to rest so the butter absorbs into the dough. In a small bowl, whisk together 1 cup confectioners’ sugar and 2 tablespoons whole milk until smooth. Add more milk by tablespoons if a thinner glaze is desired. Drizzle the glaze evenly over the slightly cooled biscuits.
Notes
- Do not overmix the dough; gentle folding maintains biscuit tenderness.
- Using fresh, ripe strawberries enhances the flavor and juice for the best results.
- The baking dish size (8×8-inch) is important to ensure proper baking and thickness.
- Adjust glaze thickness by adding milk gradually to achieve desired consistency.
- Baking at a high temperature (450°F) is key for a crisp exterior and fluffy inside.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if needed.
