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Strawberry Butter Swim Biscuits

Delightful Southern-inspired biscuits that marry buttery flavors with fresh strawberries, creating a flaky, soft treat perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 45 minutes
Servings: 9 biscuits
Course: Breakfast, Brunch, Dessert
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 1 cup fresh strawberries, washed, hulled, diced, divided Use fresh and ripe strawberries for the best flavor!
  • 3 tablespoons granulated sugar, divided Adjust the sweetness based on your palate!
  • 2.5 cups all-purpose flour Consider using a high-quality brand like King Arthur Flour for fluffy results!
  • 4 teaspoons baking powder Make sure it's fresh for the best rise!
  • 2 cups buttermilk Homemade or store-bought works well; if you're in a pinch, add 2 tbsp vinegar to regular milk!
  • 0.5 cups unsalted butter, melted Use good-quality butter for that rich flavor!
  • 1 cup confectioners' sugar (for glaze, optional)
  • 2-3 tablespoons whole milk (for glaze, optional)

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. In a small bowl, add 3/4 cup of diced strawberries and toss them with 2 tablespoons of granulated sugar. Set aside.
  3. In a medium bowl, whisk together 2 1/2 cups of flour, 4 teaspoons of baking powder, and the remaining tablespoon of sugar until well combined.
  4. Pour in the 2 cups of buttermilk to the dry ingredients and stir gently until combined.
  5. Fold in the sugar-coated strawberries, including any liquid that’s formed.
Cooking
  1. Pour melted butter into an 8×8 inch baking dish, coating the bottom.
  2. Place the biscuit dough on top of the melted butter and spread evenly.
  3. Score the unbaked dough into 9 squares.
  4. Top with the remaining 1/4 cup of strawberries.
  5. Bake for 30-32 minutes, or until biscuits are golden brown.
  6. Let the butter absorb for a few minutes after baking.
Glaze (optional)
  1. In a small bowl, whisk together 1 cup of confectioners' sugar and 2 tablespoons of whole milk until desired consistency.
  2. Drizzle the glaze over the slightly cooled biscuits.

Notes

Avoid overworking the dough for flakier results. Store leftovers in an airtight container for up to 2 days or refrigerate for a week.