Chocolate Chip Butter Swim Biscuits

Name: Chocolate Chip Butter Swim Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 ½ cups all-purpose flour ((spooned and leveled)); ¼ cup granulated sugar; 1 Tablespoon baking powder ((I prefer aluminum free)); 2 cups heavy cream; 1 teaspoon vanilla extract; 1 ½ cups semi-sweet chocolate chips; ½ cup (1 stick) salted butter; 1 cup powdered sugar; 3 Tablespoons milk; ½ teaspoon vanilla extract

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Chocolate Chip Butter Swim Biscuits bake in melted butter for soft, tender biscuits with gooey chocolate chips inside and a simple glaze on top. No rolling pin or biscuit butter needed!

Simple Chocolatey and Sweet Butter Dip Biscuits

Chocolate Chip Butter Swim Biscuits are a sweet and easy twist on my classic Butter Swim Biscuits (a.k.a. Butter Dip Biscuits) I love taking this base biscuit recipe and switching it out with different add-ins (sweet and savory!) These ones have semi-sweet chocolate chips in them, but you can easily swap them out for dark chocolate, white chocolate, peanut butter or cinnamon chips! They’re SO EASY and SO GOOD!

Close up looking at a few Chocolate Chip Butter Swim Biscuits and where one is taken out of the dish.

These are the best ones yet! Delicious and so easy! What a wonderful treat!
– Jeanie

Frequently Asked Questions

Can I use different baking chips?

Yes, these Chocolate Chip Butter Swim Biscuits could be made with other baking chips like cinnamon chips, peanut butter chips, or white or dark chocolate chips instead.

What are Butter Swim Biscuits?

I’ve made them a thousand times and I’ve shared so many different kinds of Butter Swim Biscuits. If there is one you have an idea for, chances are I have already made it and it’s here on my site.
Butter swim biscuits (or Butter Dip Biscuits as they were originally called) are a style of biscuit baked in melted butter instead of being rolled and cut. The dough is spread directly into the pan, making them simple to prepare with very little work and they’re super buttery.

Can I make the edges less cripsy?

Yes. I prefer them to have a little crunch around the edges. I think it makes them perfect and super yummy, but if it bothers you, you can tent the baking dish with aluminum foil so they don’t get too dark around the edges as they bake.

Can I make Chocolate Chip Butter Dip Biscuits ahead of time?

Yes. These biscuits can be baked earlier in the day and reheated before serving.

How to store leftover biscuits?

Leftover Chocolate Chip Swim Biscuits should be stored in an airtight container in the fridge for up to 4-5 days. Reheat them in the oven or microwave. You can freeze them for up to 3 months in a freezer safe container.

A serving utensil holding up a Chocolate Chip Butter Swim Biscuit above the baking dish that's full of them.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

all-purpose flour – you can use self rising flour, just be sure to remove the additional baking powder in this recipe as self-rising flour already has it in it.
granulated sugar
baking powder– I prefer aluminum free baking powder because I don’t like the taste of regular baking powder. I’m one of those people that can taste it. But if you don’t mind it, you can use regular baking powder.
heavy cream– if you want a slightly less sweet version, you can swap the heavy cream out for buttermilk.
vanilla extract
semi-sweet chocolate chips – as I said above, you can easily switch this out for other chips.
salted butter– I use salted butter, but you could use unsalted if needed. It has to be real butter, not margarine.
powdered sugar
milk

All-purpose flour, granulated sugar, baking powder, heavy cream, vanilla extract, semi-sweet chocolate chips, salted butter, powdered sugar, and milk.

How To Make Chocolate Chip Butter Swim Biscuits

Preheat oven to 450F degrees. Spray a 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it.) In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar and 1 Tablespoon aluminum-free baking powder. Pour in 2 cups heavy cream and 1 teaspoon vanilla extract. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.

Dry ingredients in a bowl starting to mix with the wet ingredients to make a biscuit dough.

Gently stir in 1 1/2 cups of chocolate chips.

Chocolate chips being added to biscuit dough.

In a microwave-safe bowl melt 1/2 cup (1 stick) salted butter (or melt right in the baking dish you’ll be using as long as it’s not metal). Pour melted butter into prepared baking dish. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.

Melted butter in a baking dish and biscuit dough with it.

Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Oven times DO VARY but ops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter. If the biscuits look like they are browning too fast, tent with foil when rotating.