Strawberry Butter Swim Biscuits

Butter swim biscuits are one of the easiest ways to get a fluffy, soft biscuit. This version is full of fresh strawberries and topped with a simple sweet icing to make it more of a sweet treat, but it’s still super easy to pull together.

This method of biscuit making involves a simple sticky dough that gets baked in a pool of melted butter. If you’ve ever made traditional biscuits, this method is quite a bit different, but it creates these perfectly soft biscuits that are really amazing. Let’s get to it!

How to Make Strawberry Butter Swim Biscuits

This method starts with a super simple dough. We’re starting out by mixing together the dry ingredients which includes flour, sugar, baking powder, and salt in a large bowl.

Once the dry mixture is combined, add in the buttermilk, vanilla extract, and chopped strawberries. I like to use fresh strawberries here and I recommend chopping them into fairly small pieces so you get a bit of strawberry in every bite. You can mix this dough by hand using just a spatula until everything is combined, but you want to avoid over-mixing at this stage.

You should have a very soft, sticky dough at this stage. Pour your melted butter into a square baking dish and then spread the dough evenly in the pan on top of the butter. Some of the butter may shift to the top of the biscuits as you spread the dough- that’s ok here!

Before popping the biscuits into the oven to bake, you want to score the dough by running a knife through it to create 9 biscuits. This helps the biscuits pull apart after baking.

We’re baking the biscuits in a fairly hot oven until they are golden brown on top and a toothpick inserted into the center comes out clean. There may still be butter bubbling around the edges when you pull the biscuits out of the oven, but it will soak into the biscuits as they cool.

I’m adding a simple powdered sugar icing to the top of these biscuits to really take things into sweet treat territory which I highly recommend here. It’s easy to make and it pulls everything together here.

Once the biscuits have cooled slightly and you’ve topped with your icing, you can pull them apart and enjoy them warm for the perfect little treat- they aren’t too sweet and they have the best fluffy texture. Enjoy!

Tips & Tricks for Strawberry Butter Swim Biscuits

Here are my tips to help you bake the perfect strawberry butter swim biscuits:

• Mix the dough by hand and avoid over mixing here. I like to use a rubber spatula and stir until there are no dry pockets of flour remaining.
• Can I use frozen strawberries? Yes, but you’ll need to thaw and dry the strawberries before chopping them up for the biscuits. Frozen berries tend to have a little more moisture in them!
• Do I need to use buttermilk for this recipe? Yes, this is a recipe that really relies on the buttermilk to create the perfect texture, so get the real stuff here.
• How do I know when the biscuits are finished baking? The biscuits should be golden brown on top and a toothpick inserted into the center should come out clean. There may still be butter bubbling around the edges of the pan but that’s ok!
• Do I have to use the icing on top? No, you can skip it if you want or swap in powdered sugar here, although I really love the icing and recommend using it!
• Can I use other berries instead of strawberries? Yes, you can use any berries you prefer here as long as they are in small chunks that can run throughout the dough. Blueberries, raspberries, or blackberries are all great options.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

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Strawberry Butter Swim Biscuits

Servings 9 biscuits

Ingredients

For the biscuits:

• 2 3/4 cup flour
• 1/3 cup sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 cups buttermilk
• 1 tsp. vanilla extract
• 1 1/2 cups chopped fresh strawberries
• 1/2 cup melted butter

For the icing:

• 1 cup powdered sugar
• 1/4 tsp. salt
• 2-3 tbs milk
• 1 tsp. vanilla extract

Instructions

For the biscuits:

1. Preheat your oven to 425 degrees and set aside an 8 inch square baking dish.
2. In a large bowl, stir together the flour, sugar, baking powder, and salt until well combined. Pour in the buttermilk, vanilla extract, and chopped strawberries. Using a rubber spatula, gently fold the dough together until there are no dry pockets of flour remaining- do not over mix. The dough should be soft and sticky at this stage.
3. Pour your melted butter into the baking dish. Carefully spread your dough evenly in the pan so it reaches the edges- it’s ok if some of the butter ends up on top of the biscuit dough. Use a knife to score or cut the dough into 9 biscuits before baking- this will help the biscuits pull apart after baking.
4. Bake for 22-26 minutes in your pre-heated oven, or until the top of the biscuits are golden brown and a toothpick inserted into the center of the biscuits comes out clean. It’s ok if there’s still butter bubbling around the edges.
5. Let the biscuits cool for about 10 minutes before adding the icing and serving.

For the icing:

1. In a small bowl, whisk together the powdered sugar, salt, 2 tablespoons of milk, and vanilla extract until a smooth icing forms. You want it to be thick but drizzle-able- add more milk if needed.
2. Generously drizzle the icing all over the biscuits while they are still warm. Serve the biscuits warm and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!