Strawberry Butter Swim Biscuits
Fluffy, buttery biscuits infused with sweet strawberries, perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 50 minutes
- Yield: 9 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (about 150g) fresh strawberries, divided into ¾ cup and ¼ cup portions
- 2 tablespoons granulated sugar (for tossing with ¾ cup strawberries)
- ¼ cup fresh strawberries for topping
- 2 ½ cups (312.5g) all-purpose flour
- 4 teaspoons (16g) baking powder
- 3 tablespoons (37.5g) granulated sugar, divided as 2 tablespoons and 1 tablespoon
- 2 cups (480ml) buttermilk
- ½ cup (1 stick or 113g) unsalted butter, melted
- 1 cup (120g) confectioners’ sugar
- 2 to 3 tablespoons (30-45ml) whole milk
Instructions
- Preheat the oven to 450°F (232°C).
- Macerate ¾ cup of fresh strawberries with 2 tablespoons of granulated sugar in a small bowl.
- Whisk together the all-purpose flour, baking powder, and remaining sugar in a medium bowl.
- Combine 2 cups of buttermilk with the dry ingredients and stir gently.
- Fold in the sugar-coated strawberries and their juices.
- Prepare an 8×8-inch baking dish by pouring in the melted butter.
- Score the dough into 9 equal squares and sprinkle remaining fresh strawberries on top.
- Bake for 30 to 32 minutes until golden brown.
- Rest the biscuits before glazing.
- Whisk together confectioners’ sugar and whole milk until smooth for the glaze.
- Drizzle the glaze over the slightly cooled biscuits.
Notes
These biscuits pair wonderfully with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 biscuit
- Calories: 215
- Sugar: 9g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg