Go Back
–+ servings
Chocolate Chip

Chocolate Chip Sourdough Butter Swim Biscuits That Wow

These Chocolate Chip Sourdough Butter Swim Biscuits are easy to make and irresistibly delicious, featuring a crispy crust and buttery center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend.
  • 1/3 cup granulated sugar Coconut sugar can be used for a lower glycemic option.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1 teaspoon baking soda Another leavening agent.
  • 1/2 teaspoon salt Choose kosher or sea salt.
  • 1 cup mini chocolate chips Regular chocolate chips or chopped chocolate can be used.
  • 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1 cup sourdough discard Greek yogurt can be a substitute.
  • 2 teaspoons vanilla bean paste/extract Vanilla extract can be used in a pinch.
  • 1/2 cup salted butter Can switch to unsalted, but increase salt slightly.
For the Whipped Topping
  • 1/2 cup espresso granules/instant espresso powder Omit for a caffeine-free option.
  • 1 tablespoon turbinado sugar Optional sprinkle for added crunch.
  • 1 teaspoon flaky sea salt Maldon or fleur de sel are excellent choices.

Equipment

  • Mixing Bowl
  • Baking dish
  • Whisk
  • Spatula
  • Saucepan
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Pour about half a cup of melted salted butter into a baking dish, coating the bottom.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. Stir in mini chocolate chips.
  3. In a separate bowl, whisk buttermilk, sourdough discard, vanilla, and the melted butter until smooth.
  4. Gently pour the wet mixture into the dry ingredients and mix until just combined.
  5. Transfer the dough into the baking dish, spreading it evenly over the melted butter. Bake for 20 to 25 minutes, until golden brown.
  6. Melt butter in a saucepan over medium heat until golden brown. Stir in espresso granules and vanilla, then whip until fluffy.
  7. Serve the biscuits warm, topped with whipped brown butter and a sprinkle of flaky sea salt.

Nutrition

Serving: 1biscuitCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 5IUCalcium: 8mgIron: 6mg

Notes

For the best experience, serve warm. You can store leftover biscuits in an airtight container.

Tried this recipe?

Let us know how it was!