Strawberries and Cream Butter Swim Biscuits (+Video)
Strawberries and Cream Butter Swim Biscuits are simple, sweet biscuits that don't even require a biscuit cutter! Fluffy biscuits baked in butter and topped with a sweet icing!
Preheat oven to 450F degrees. Spray a 9x9-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 strawberry 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.
Gently stir in 1 1/2 cups chopped strawberries .
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.
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.
In a bowl, whisk together 1 cup powdered sugar with 3 Tablespoons milk and 1/2 teaspoon strawberry extract. Drizzle on top of the warm biscuits.
Allow the biscuits to cool slightly then slice and serve. Serve as-is or as a base for strawberry shortcakes!
Video
Notes
Yes, that is the correct oven temperature.
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Please note, oven times do vary. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan (not recommended) versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
I don't recommend using a metal baking dish. It can get hot too quickly and burn the edges before the middle is done. An oven safe glass or ceramic dish is best.
Fresh or frozen strawberries can be used. However, if using frozen, they must be thawed first then dried with a paper towel or they will add too much moisture to the biscuit dough.