Strawberry Butter Swim Biscuits
Ingredients
- 2 1/2 cups AP Flour
- 1 1/2 cup Buttermilk
- 4 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 5-6 strawberries diced
- 5 tbsp strawberry jelly optional
- 1/2 juice of lemon
For the glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp half and half or milk use more depending on desired consistency
Instructions
- Preheat oven to 400 degrees.
- Dice the strawberries and set them aside. In a large bowl, sift together the flour and baking powder. Add the sugar and salt, then stir to combine.
- Create a well in the center of the dry ingredients and pour in the buttermilk. Gently mix until just combined—do not overmix. The batter should be thick and slightly lumpy.
- Add the diced strawberries, strawberry jelly, vanilla, and lemon juice. Fold gently to combine.
- Pour the melted butter into the bottom of a 9×9-inch baking dish. Add the biscuit batter on top. Using a silicone spatula, spread the batter into an even layer. It’s okay if some of the butter rises to the top
- Before baking, use a knife to gently score the batter into 6 squares. Bake for 35–40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- While the biscuits bake, make the glaze: In a small bowl, whisk together the powdered sugar, half and half, vanilla, and a pinch of salt until smooth. Add more half and half for a thinner consistency, if desired.
- Once the biscuits have slightly cooled, drizzle with the vanilla glaze. Serve and enjoy.
Notes
you can also use self rising flour and skip on the salt and baking powder as that is already in the mix.