Description
Delight in these fluffy Strawberry Butter Swim Biscuits, featuring fresh strawberries folded into tender buttermilk biscuit dough, baked to golden perfection and topped with a sweet, smooth glaze. Perfect for breakfast or a delightful snack, these biscuits combine the richness of butter with the juicy sweetness of strawberries in every bite.
Ingredients
Scale
Strawberry Butter Swim Biscuits
- 1 cup (about 150g) fresh strawberries, divided into ¾ cup and ¼ cup portions
- 2 ½ cups (312.5g) all-purpose flour, good quality and fresh
- 2 cups (480ml) buttermilk
- ½ cup (1 stick or 113g) unsalted butter, melted
- 3 tablespoons (37.5g) granulated sugar, divided as 2 tablespoons and 1 tablespoon
- 4 teaspoons (16g) baking powder
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 your oven is hot enough to bake the biscuits to a beautiful golden crust and fluffy texture.
- Prep Strawberries: Place ¾ cup of fresh strawberries in a small bowl and toss them with 2 tablespoons of granulated sugar. Let this mixture sit to draw out their natural juices, enhancing sweetness.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 4 teaspoons of baking powder, and the remaining 1 tablespoon of granulated sugar. This combination prepares the base for consistent biscuit rising.
- Add Buttermilk Carefully: Pour 2 cups of buttermilk into the dry ingredients and stir gently just until mostly combined, taking care not to overmix to keep the biscuits tender.
- Fold in Strawberries: Gently fold the sugar-coated strawberries, including their released juice, into the dough. This evenly distributes sweetness and moisture.
- Prepare Baking Dish: Pour the melted unsalted butter into an 8×8-inch baking dish. Spread the strawberry dough evenly over the butter with a spatula or your hands, making sure it touches all sides for even baking.
- Score and Add Remaining Strawberries: Lightly score the dough into 9 equal squares using a knife to facilitate portioning after baking. Sprinkle the remaining ¼ cup of fresh strawberries evenly over the top.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 30 to 32 minutes, until the biscuits are golden brown and emit a lovely sweet aroma.
- Cool and Glaze: Remove from oven and allow the biscuits to rest so the butter absorbs into the dough. In a small bowl, whisk together confectioners’ sugar and 2 tablespoons of whole milk to make the glaze, adding more milk if needed for desired consistency. Drizzle the glaze over the slightly cooled biscuits before serving.
Notes
- Do not overmix the dough to keep your biscuits light and tender.
- Scoring the dough before baking helps to easily separate the biscuits after baking.
- You can adjust the glaze thickness by adding more or less milk depending on your preference for drizzle or coating.
- Use fresh, quality ingredients especially fresh strawberries and good buttermilk for best flavor and texture.
- Serve warm for the best experience as the butter and glaze are most delightful.
