Butter Swim Strawberry Sweet Biscuits are the kind of comforting bake that feels both rustic and indulgent. The name alone hints at their richness, and once you make them, you will understand why. These biscuits quite literally bake in melted butter, creating crisp golden edges while keeping the interior soft and tender. The addition of fresh strawberries brings natural sweetness and a bright, fruity contrast to the buttery base.
Why You’ll Love This Recipe
These biscuits are wonderfully easy to make. Unlike traditional biscuits that require careful handling of cold butter, this recipe simplifies the process by baking the dough directly in melted butter. The result is a tender crumb with crisp edges.
The strawberries add freshness and natural sweetness, preventing the biscuits from feeling too heavy. They are lightly sweet, making them suitable for breakfast or dessert.
Another appealing feature is their versatility. You can serve them warm with extra butter, drizzle with a simple glaze, or pair them with whipped cream for a strawberry shortcake-style dessert. The texture strikes a perfect balance between biscuit and cake, offering comfort in every bite.
Butter Swim Strawberry Sweet Biscuits: Soft, Buttery, and Bursting with Berry Flavor
- Total Time: 35 minutes
- Yield: 9 biscuits
- Diet: Vegetarian
Description
Soft and tender strawberry sweet biscuits baked in a pool of melted butter for a rich, golden crust. These butter swim biscuits are bursting with fresh strawberries and perfect for breakfast or dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups buttermilk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar (optional glaze)
- 1–2 tbsp milk (for glaze)
Instructions
- Preheat oven to 450°F (230°C).
- Pour melted butter into an 8×8-inch baking dish, spreading evenly to coat the bottom.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in buttermilk and vanilla extract until just combined.
- Gently fold in diced strawberries.
- Spread the dough evenly over the melted butter in the baking dish.
- Score the unbaked dough into 9 squares for easier cutting after baking.
- Bake for 20-25 minutes until golden brown on top.
- Cool slightly, drizzle with optional powdered sugar glaze, and serve warm.
Notes
- Do not overmix to keep biscuits tender.
- Pat strawberries dry to prevent excess moisture.
- Best served warm the day they are baked.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides structure while keeping the biscuits soft and tender.
Granulated sugar
Adds gentle sweetness and enhances browning.
Baking powder
Ensures the biscuits rise and remain fluffy.
Salt
Balances sweetness and enhances flavor.
Buttermilk
Adds moisture and a slight tang that complements the strawberries.
Unsalted butter
Melted butter forms the base in which the biscuits bake, creating crisp edges and rich flavor.
Fresh strawberries
Provide natural sweetness and bursts of fruity flavor throughout the biscuits.
Vanilla extract
Enhances overall sweetness and aroma.
Directions
Preheat your oven to 220°C (425°F). Place the butter in an 8-inch square baking dish and set it in the oven until fully melted. Remove carefully once melted.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the buttermilk and vanilla extract until a soft dough forms. Gently fold in the chopped strawberries, being careful not to overmix.
Spread the dough evenly over the melted butter in the baking dish. The butter will rise around the edges, which is expected and helps create the signature texture.
Use a knife to lightly score the dough into squares before baking. This will make it easier to portion after baking.
Bake for 20–25 minutes, or until the top is golden brown and the edges are crisp. Allow to cool slightly before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 9 biscuits.
Preparation time: 10–15 minutes
Baking time: 20–25 minutes
Cooling time: 10 minutes
Total time: About 45 minutes
Storage/reheating
Store the biscuits in an airtight container at room temperature for up to two days. Refrigerate for up to four days if needed.
To reheat, warm in the oven at 160°C (320°F) for 5–7 minutes or microwave briefly for 10–15 seconds.
For longer storage, freeze individual portions for up to one month. Thaw at room temperature before reheating.
Variations and Customizations
Butter Swim Strawberry Sweet Biscuits are easy to adapt. You can replace strawberries with blueberries, raspberries, or diced peaches for seasonal variety.
For extra sweetness, sprinkle coarse sugar over the top before baking. A simple glaze made from powdered sugar and milk can add a dessert-like finish.
If you prefer a richer flavor, add a tablespoon of heavy cream to the dough. I have also experimented with adding lemon zest, which brightens the strawberry flavor beautifully.
For a slightly healthier twist, substitute part of the all-purpose flour with whole wheat flour. The texture remains soft while gaining a subtle nutty note.
You may also add white chocolate chips for a more indulgent variation or incorporate a touch of cinnamon for warmth.
Nutrition and Dietary Info
Approximate values per biscuit (based on 9 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 4 g |
| Carbohydrates | 32 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 220 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Do Not Overmix
Gentle mixing keeps the biscuits tender.
Use Fresh Strawberries
Fresh berries provide better texture than frozen.
Score Before Baking
Pre-scoring ensures neat portions after baking.
Serve Warm
These biscuits are best enjoyed slightly warm for maximum flavor.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
Why do the biscuits bake in butter?
The melted butter creates crisp edges and rich flavor.
Can I reduce the sugar?
Yes, adjust slightly to taste without affecting structure.
Can I make this dairy-free?
Substitute plant-based butter and dairy-free milk with a little lemon juice.
How do I know when they are done?
The top should be golden brown and the center set.
Can I double the recipe?
Yes, use a larger baking dish and adjust baking time slightly.
Conclusion
Butter Swim Strawberry Sweet Biscuits combine simplicity with indulgence. Their crisp, buttery edges and soft, fruit-filled centers make them a delightful addition to brunch tables or dessert spreads. With minimal effort and maximum flavor, this recipe is sure to become a favorite in your baking collection.
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