Delish Chocolate Chip Butter Swim Biscuits

I made these on a Tuesday because I needed something that tastes like a bear hug and looks like I tried. Spoiler: I didn’t try that hard. Butter swim biscuits are basically dough you whisk together in one bowl and then bake in a shallow pool of melted butter until the edges turn gloriously crispy and the centers stay fluffy. Then I threw in chocolate chips because restraint is not a family value. If a scone and a cookie had a Southern aunt who believes in second breakfasts, this would be her.

Last weekend, my husband “helped” by preheating the oven to 500 and opening it every 90 seconds to “check on the science.” The kids ate a suspicious percentage of the chocolate chips before they met the bowl. I used a pan that was definitely too small, and yes, it bubbled over. Did I slide a sheet pan under it like a responsible adult? Absolutely not. We set off the smoke alarm, the dog judged me, and we still ate half the pan while standing at the counter. Ten out of ten, would ignore instructions again.

Time-Saving Hacks

– Melt the butter directly in the baking pan while the oven preheats. That’s not lazy, it’s efficient.
– Skip sifting. Whisk the dry stuff like you mean it and call it “rustic airation.” Yes, I know it’s aeration.
– Measure the milk in the same cup you used for the butter. Flavor transfer, obviously.
– Toss the chocolate chips in a spoonful of flour right in the bowl so they don’t sink. Not washing a second bowl. I’m not a hero.
– Line the pan with parchment if you fear butter overflow. Or live dangerously and slide a sacrificial sheet pan underneath.

Serving Ideas

– Coffee or cold milk: depends on whether you’re pretending to be an adult today.
– Scoop of vanilla ice cream on a warm biscuit. Breakfast? I didn’t ask, you didn’t tell.
– Fresh berries and a swipe of peanut butter if you want people to think you planned this.
– Sprinkle flaky salt on top and watch everyone accuse you of going to culinary school.
– Serve with wine if the kids drove you nuts. Pairing notes: it pairs with “they finally went to bed.”

What to Serve It With

– Crispy bacon or breakfast sausage for that sweet-salty thing everyone is obsessed with.
– Scrambled eggs and fruit salad to pretend you balanced your life. You didn’t, but okay.
– Fried chicken for a “chicken and biscuits, but make it dessert” moment.
– Chili night? Don’t be shocked—sweet meets heat is a vibe.
– A simple cheese board: salty cheddar plus chocolate biscuit equals instant personality.

✔Tips & Mistakes

– Don’t overmix. Stir until the flour disappears and stop. Lumpy is fine. Therapy, not so much.
– Pan size matters. A 9×13 or a 10-inch skillet works. Smaller pan = taller biscuits + more butter drama.
– If the edges brown too fast, tent with foil for the last 5–10 minutes. Not a fashion statement, but close.
– Toss chips with a teaspoon of flour to avoid sinkage. Or don’t, and call them “lava pockets.”
– If it tastes flat, add a pinch more salt. Butter loves a hype man.
– Put a sheet pan on the rack below to catch butter drips. Or test your smoke detector like I did.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat in a toaster oven at 350 for 5–7 minutes to revive the crispy edges.
– Microwave in 10-second bursts if you’re impatient. It’ll be soft, and no one will yell at you.
– Freeze leftovers individually, wrapped tight. Reheat straight from frozen at 350 for 10–12 minutes.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Buttermilk swap: Use buttermilk for extra tang and fluff. Add a tiny pinch of baking soda if you do.
– Chip chaos: White chocolate + macadamia, butterscotch, or chopped dark chocolate if you’re dramatic.
– Cinnamon-sugar top: Sprinkle before baking for cinnamon toast energy.
– Citrus zest: Orange or lemon zest in the batter = wow, you’re fancy now.
– Nutty route: Toasted pecans or walnuts for crunch. Your jaw will do the happy dance.
– Gluten-free: Use a 1:1 gluten-free blend and keep going. Butter gives it a pep talk.
– Dairy-free: Use a good plant butter and unsweetened oat milk. Still great; still gone in 20 minutes.
– Espresso powder: A teaspoon in the batter turns the chocolate into a main character.
– Swirl a little jam on top pre-bake for chocolate-raspberry vibes. Prepare for applause.

Frequently Asked Questions

Delish Chocolate Chip Butter Swim Biscuits

These golden, buttery biscuits bake in a pool of melted butter for ultra-crisp edges and a tender, fluffy center—studded with melty chocolate chips for an easy one-bowl treat.

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Prep Time: 10 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 38 minutes minutes

Servings: 9

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.25 cup granulated sugar
• ▢ 2.5 teaspoon baking powder
• ▢ 0.5 teaspoon fine salt
• ▢ 1.5 cup whole milk cold
• ▢ 1 teaspoon vanilla extract
• ▢ 0.75 cup mini chocolate chips
• ▢ 0.5 cup unsalted butter melted in pan
• ▢ 1 tablespoon coarse sugar optional, for topping

Instructions

Preparation Steps

• Preheat oven to 450°F. Place the butter in an 8x8-inch baking pan and set the pan in the oven just until the butter is fully melted, then remove carefully.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Add the cold milk and vanilla. Stir with a spatula just until a thick batter forms; do not overmix. Fold in the mini chocolate chips.
• Pour the batter over the melted butter in the hot pan. Do not stir. Gently spread the batter to the corners.
• Lightly score the top into 9 squares with a buttered knife. If using, sprinkle coarse sugar evenly over the surface.
• Bake for 25 to 28 minutes, until deeply golden on top and the edges are crisp and bubbling with butter.
• Cool in the pan for 10 minutes. Cut along the scored lines to separate the biscuits.
• Serve warm so the chocolate chips are melty. Store leftovers in an airtight container at room temperature for up to 2 days.

Notes

Use mini chocolate chips for more even distribution. If your kitchen is warm, chill the chips and milk for 10 minutes before mixing to keep them from sinking. To re-crisp, reheat biscuits in a 350°F oven for 5 minutes.