Description
Delight in these fluffy, sweet Strawberry Butter Swim Biscuits, perfect for breakfast or an afternoon treat. Made with fresh strawberries folded into a tender buttermilk biscuit dough and baked in melted butter, then topped with a smooth, sweet glaze, these biscuits offer a burst of fruity flavor and a golden, buttery crust.
Ingredients
Scale
For the 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
For the 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 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 until 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, being careful not to overmix to maintain a tender biscuit texture.
- Fold in Strawberries: Gently fold in the sugar-coated strawberries, including any liquid released from them, ensuring an even distribution of moisture and sweetness throughout the dough.
- Prepare Baking Dish: Pour the melted unsalted butter into an 8×8-inch baking dish. Spread the dough evenly on top of the butter using a spatula or your hands, making sure the dough reaches all edges for uniform baking.
- Score and Add Remaining Strawberries: Lightly score the dough into 9 equal squares (3×3 pattern) to help portion 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 and emit a sweet, baked aroma.
- 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 more milk by tablespoons if a thinner glaze is desired. Drizzle the glaze over the slightly cooled biscuits.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the dough to ensure tender biscuits.
- The melted butter in the baking dish helps create a rich, buttery crust on the biscuits.
- Allow biscuits to cool briefly before glazing to prevent the glaze from melting off completely.
- Glaze consistency can be adjusted by adding milk gradually to achieve desired thickness.
- These biscuits are best enjoyed fresh but can be stored covered at room temperature for up to two days.
