Chocolate Chip Butter Swim Biscuits

Chocolate Chip Butter Swim Biscuits are soft biscuits baked in butter, filled with chocolate chips and topped with a simple glaze for an easy breakfast or dessert option.

Course Breads, Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 649kcal

Author Brandie Skibinski

Ingredients

For the biscuits:

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

For the glaze:

1 cup powdered sugar
3 Tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it.)
NOTE: Technically it is not absolutely necessary to spray the baking dish as there is enough butter to keep it from sticking but I like to be doubly sure there will be absolutely no sticking anywhere!
In a medium bowl, mix together 2 ½ cups all-purpose flour, ¼ cup granulated sugar and 1 Tablespoon 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.
Gently stir in 1 ½ cups semi-sweet chocolate chips.
In a microwave-safe bowl melt ½ 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.) Spread out the batter evenly (as best as you can).
You may find this part easiest if you spray your clean hand with nonstick spray and then gently push the batter around because it is thick. It's ok if some of the butter runs over the top of the dough.
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.
NOTE: Oven times DO VARY but they should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter (other than melted chocolate chips). If the biscuits look like they are browning too fast, tent with foil when rotating.
In a bowl, whisk together 1 cup powdered sugar, 3 Tablespoons milk and ½ teaspoon vanilla extract. Drizzle on top of the warm biscuits.
Allow the biscuits to cool slightly then slice and serve warm (or room temperature if you prefer.)

Video

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition