Welcome to the world of effortless baking, where deliciousness meets simplicity! Our Strawberries and Cream Butter Swim Biscuits are a revelation for anyone seeking a sweet treat without the fuss. Forget the pastry cutter, the endless kneading, and the complex techniques – these fluffy, tender biscuits bake directly in a pool of melted butter, emerging golden brown and utterly irresistible. Topped with a luscious sweet icing, they embody the perfect blend of rustic charm and gourmet flavor. Ideal for a delightful breakfast, a satisfying brunch, or a heavenly dessert, these biscuits are destined to become a beloved staple in your home.
Effortless Elegance: Easy Strawberry Butter Swim Biscuits
There’s a reason butter swim biscuits, also affectionately known as butter dip biscuits, have taken the baking world by storm. Their ingenious method – where the biscuit dough “swims” in melted butter – ensures an incredibly tender crumb and a rich, buttery crust with minimal effort. As the creator of the original recipe over a decade ago, I’ve had immense joy exploring countless variations. From Blueberry Butter Swim Biscuits to Cinnamon Roll Butter Swim Biscuits and even savory Cheddar Garlic Butter Swim Biscuits, the possibilities are endless. This particular rendition, Strawberries and Cream Butter Swim Biscuits, stands out as a true favorite. It perfectly captures the essence of spring and summer, making it an exquisite choice for celebrating strawberry season. Their simplicity means you can whip up a batch for unexpected guests or a spontaneous craving, proving that extraordinary flavor doesn’t always require extraordinary effort.
The beauty of this recipe lies in its approachable nature. You don’t need to be an experienced baker to achieve impressive results. The dough comes together quickly, and the unique baking method ensures a consistent, delightful texture every time. Imagine waking up to the sweet aroma of fresh strawberries mingling with rich butter, knowing that a batch of these golden wonders is just minutes away from gracing your table. They are a celebration of fresh, seasonal ingredients combined with a clever baking technique that simplifies your life without compromising on taste or quality. Get ready to fall in love with your new go-to recipe for sweet, buttery, strawberry-infused bliss!
Frequently Asked Questions About Butter Swim Biscuits
Can I use regular milk instead of heavy cream in this biscuit recipe?
While it’s tempting to swap ingredients, especially when trying to avoid an extra trip to the grocery store, heavy cream is genuinely key to the signature richness and tender texture of these butter swim biscuits. Its higher fat content contributes significantly to the biscuit’s flakiness and moistness, creating a truly decadent experience. If you absolutely must use milk, opt for whole milk (not skim), and be prepared for a slightly different outcome in terms of texture and richness. Milk is thinner than heavy cream, so you may need to adjust the quantity, starting with less and adding slowly until you achieve a sticky dough consistency. However, for the authentic “strawberries and cream” experience, heavy cream is highly recommended.
Why do you specifically recommend aluminum-free baking powder?
The recommendation for aluminum-free baking powder stems from a personal preference and a common sensitivity some individuals have to the taste of regular baking powder. Traditional baking powder often contains aluminum compounds, which can impart a faint metallic aftertaste for some palates. While many people don’t notice this subtle flavor difference, if you’ve ever found your baked goods having an unusual tang, switching to an aluminum-free variety might be the solution. Rest assured, if you can’t easily find aluminum-free baking powder, using regular baking powder will still yield delicious biscuits, and the majority of people won’t detect any off-flavor. It’s simply a small tweak for those seeking the purest taste.
Is it possible to substitute whole wheat flour for all-purpose flour in this recipe?
While I haven’t personally experimented with whole wheat flour for this specific butter swim biscuit recipe, it should generally be possible to make the substitution. However, whole wheat flour is denser and absorbs more liquid than all-purpose flour. This means you will likely need to increase the amount of heavy cream in the dough to achieve the correct sticky consistency. Start by adding a little extra cream gradually until your dough feels right. Keep in mind that using whole wheat flour will also alter the texture of the biscuits, making them slightly heartier and less tender than those made with all-purpose flour. The flavor profile will also be nuttier. For the best light and fluffy result, all-purpose flour remains the preferred choice.
Can I use a larger baking dish than the recommended 9×9-inch size?
Yes, you can certainly use a larger baking dish, but there are a few important considerations to keep in mind. If you opt for a bigger dish, your biscuits will naturally spread out more and be thinner. This will significantly reduce their baking time. It’s crucial to monitor the biscuits closely to prevent overbaking. Start checking for doneness several minutes earlier than the recipe suggests. The goal is still a beautiful golden-brown top and a toothpick inserted into the center coming out clean. A larger dish might also result in less “swim” effect if the butter spreads too thinly, so ensure an even distribution of butter beneath the dough. For the ideal thick, fluffy biscuit, adhering to the 9×9-inch dish is best.
Can frozen strawberries be used in place of fresh ones?
Absolutely, frozen strawberries can be used as a substitute for fresh strawberries, but careful preparation is essential. Frozen fruits contain a higher water content, and if added directly to the biscuit dough while still frozen or partially thawed, they will release too much moisture, potentially altering the dough’s consistency and making your biscuits dense or soggy. To avoid this, first, allow the frozen strawberries to fully defrost. Once thawed, thoroughly drain any excess liquid and pat the chopped strawberries dry with paper towels. Removing as much moisture as possible will help maintain the desired dough texture and ensure your biscuits bake up light and fluffy. This small extra step makes all the difference when using frozen fruit.
Would these butter swim biscuits work well as a base for strawberry shortcake?
They would be absolutely divine as a base for strawberry shortcake! The slightly sweet, incredibly tender, and buttery nature of these biscuits makes them a perfect complement to fresh strawberries and whipped cream. To elevate the shortcake experience, I highly recommend macerating your strawberries. To do this, simply slice your fresh strawberries, place them in a bowl, sprinkle them with a little granulated sugar, and gently toss. Cover the bowl and refrigerate for a few hours. This process draws out the strawberries’ natural juices, creating a syrupy, intensely flavored topping. Serve a warm biscuit split in half, layered with macerated strawberries and a generous dollop of homemade whipped cream for an unforgettable dessert that celebrates the flavors of summer.
Is strawberry extract a necessary ingredient for these biscuits?
Strawberry extract is entirely optional, but it truly enhances the overall strawberry flavor profile of the biscuits. While the fresh chopped strawberries provide bursts of fruity goodness, the extract delivers a more consistent and subtly amplified strawberry essence throughout the entire biscuit. It helps to ensure that delightful strawberry note is present in every bite, even alongside the rich butter and cream. If you prefer a milder strawberry flavor or simply don’t have extract on hand, you can omit it without compromising the structural integrity or deliciousness of the biscuits. However, for an extra “pop” of berry taste, the extract is a wonderful addition.
Essential Ingredients for Your Sweet Strawberry Biscuits
Crafting the perfect Strawberries and Cream Butter Swim Biscuits starts with a handful of quality ingredients. Each plays a crucial role in achieving that sought-after fluffy texture and delightful flavor. Below is a detailed look at what you’ll need and why each component is important:
- Salted Butter: This is a non-negotiable hero of our butter swim method. While unsalted butter can be used, I strongly advocate for salted butter. Its subtle savory notes beautifully balance the sweetness of the biscuits and icing, creating a more complex and satisfying flavor profile. The melted butter acts as a cooking medium, infusing the biscuits with incredible richness and ensuring a tender, golden crust.
- All-Purpose Flour: The foundation of our biscuits. There’s no need for sifting here, simplifying the process even further. The most critical aspect is accurate measurement. Use the “dip and scoop” method: gently dip your measuring cup into the flour, scoop it up, and then use the flat side of a butter knife or similar utensil to level off the excess flour. This prevents over-measuring, which can lead to dense, dry biscuits.
- Granulated Sugar: Providing the perfect touch of sweetness to our biscuits. This recipe relies on standard granulated sugar for its consistent texture and reliable results. I have not tested this recipe with sugar substitutes, so I cannot guarantee the outcome if you choose to use them.
- Aluminum-Free Baking Powder: As discussed in our FAQ, this is a personal preference to avoid any potential metallic aftertaste that some individuals detect from conventional baking powder. Its primary function is to provide the leavening, giving our biscuits their characteristic lift and airy texture. While recommended, don’t stress if you can only find regular baking powder; your biscuits will still be delicious.
- Heavy Cream: This is perhaps the most vital ingredient for achieving the luxurious texture of these biscuits. Its high-fat content contributes significantly to the tender, moist, and rich crumb that heavy cream-based biscuits are famous for. It’s truly a game-changer, making a noticeable difference compared to using milk. If heavy cream is absolutely unavailable, buttermilk is the only acceptable substitute that will come close to replicating the desired texture. Otherwise, milk will yield a noticeably different, less rich biscuit.
- Strawberry Extract: An optional but highly recommended addition. While fresh strawberries offer natural flavor, a teaspoon of strawberry extract amplifies that berry essence, ensuring a vibrant strawberry taste throughout every bite. If you can’t find it or prefer a more subtle flavor, feel free to omit it.
- Chopped Strawberries: The star of the show! Fresh, ripe strawberries provide natural sweetness, a lovely tart contrast, and beautiful pops of color within the biscuits. I’ve primarily used fresh, but if opting for frozen, remember to thaw and thoroughly dry them as advised in the FAQ section to prevent excess moisture in your dough.
- For the Glaze:
- Powdered Sugar: Forms the base of our sweet, simple glaze, dissolving easily to create a smooth consistency.
- Milk: Used to thin the powdered sugar into a drizzly glaze. Any type of milk (whole, 2%, 1%) will work here.
- Strawberry Extract: A small amount in the glaze further enhances the overall strawberry theme, providing a final aromatic flourish.
Crafting Your Delightful Strawberry Butter Swim Biscuits: A Step-by-Step Guide
Making these Strawberries and Cream Butter Swim Biscuits is incredibly straightforward, designed for ease and enjoyment. Follow these simple steps to create a batch of perfectly fluffy, buttery, and strawberry-infused treats:
Step 1: Prepare Your Baking Environment
Begin by preheating your oven to a robust 450°F (230°C). This high temperature is crucial for achieving that desirable golden-brown crust and a quick, even rise. Next, lightly spray a 9×9-inch baking dish with nonstick cooking spray. A baking spray that includes flour is particularly effective for ensuring easy release. In a microwave-safe bowl, melt one stick (1/2 cup) of salted butter. Alternatively, if your baking dish is oven-safe and not metal, you can melt the butter directly in it. Pour the melted butter evenly into your prepared baking dish, ensuring it coats the bottom.
Step 2: Combine Dry Ingredients
In a medium-sized mixing bowl, combine the 2 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and 1 tablespoon of aluminum-free baking powder. Whisk these dry ingredients together thoroughly until they are well combined and uniformly distributed. This ensures that the leavening agent is evenly spread, allowing for a consistent rise in your biscuits. Remember to measure your flour correctly using the dip and scoop method to avoid a dense dough.
Step 3: Introduce Wet Ingredients to Form Dough
Pour the 2 cups of heavy cream and 1 teaspoon of strawberry extract (if using) into the bowl with your dry ingredients. Stir everything together using a sturdy spoon or spatula. Continue mixing until a sticky, shaggy dough begins to form. The dough should be moist but not overly wet. If the batter still appears too dry or crumbly after initial mixing, add a tiny bit more heavy cream, a tablespoon at a time, until you achieve that characteristic sticky dough consistency. Avoid overmixing, as this can develop the gluten too much, leading to tough biscuits.
Step 4: Fold in Fresh Strawberries
Once your sticky dough has formed, gently fold in the 1 ½ cups of chopped strawberries. Be careful not to mash the strawberries or overmix the dough at this stage. You want to evenly distribute the fruit throughout the dough without crushing it. The goal is to incorporate the strawberries just enough so that they are distributed throughout the biscuit dough, ready to burst with flavor when baked.
Step 5: Prepare for Baking
Carefully spoon the strawberry biscuit dough into the baking dish, directly on top of the melted butter. Don’t worry if some of the melted butter appears to run over the top of the dough; this is precisely what gives these biscuits their unique texture and flavor. Using a hand lightly sprayed with nonstick cooking spray, gently spread the batter out evenly across the bottom of the baking dish. The nonstick spray prevents the sticky dough from adhering to your hand, making it easier to achieve an even layer.
Step 6: Score the Dough
Using a knife or a bench scraper, gently score the dough into 9 even squares. You don’t need to cut all the way through to the bottom; simply making clear indentations will suffice. This step is not about perfect presentation but rather about creating guidelines that will make it significantly easier to slice and separate your individual biscuits once they are baked. This method is part of what makes butter swim biscuits so simple – no biscuit cutter required!
Step 7: Bake to Golden Perfection
Place the baking dish on the middle rack of your preheated oven. Bake for approximately 25-30 minutes. Halfway through the baking time (around 12-15 minutes), rotate the dish 180 degrees to ensure even browning. Keep in mind that oven temperatures and baking times can vary significantly based on your specific oven (electric, gas, convection) and the type of dish you’re using (ceramic vs. glass). The biscuits are ready when their tops are beautifully golden brown. To confirm doneness, insert a toothpick into the center of a biscuit; it should come out clean with no wet batter attached. Avoid using metal pans, as they can cause edges to burn before the center is fully cooked.
Step 8: Prepare the Sweet Glaze
While the biscuits are baking or cooling slightly, prepare the irresistible glaze. In a small bowl, whisk together 1 cup of powdered sugar, 3 tablespoons of milk, and ½ teaspoon of strawberry extract. Whisk vigorously until the mixture is completely smooth and free of lumps. The consistency should be pourable but thick enough to coat the back of a spoon. If it’s too thick, add a tiny bit more milk, a teaspoon at a time; if it’s too thin, add a bit more powdered sugar.
Step 9: Glaze and Serve
Once the biscuits are out of the oven and still warm (this allows the glaze to melt slightly and adhere beautifully), drizzle the prepared icing generously over the entire batch. The warmth of the biscuits will help the glaze set just enough to form a delicate, sweet coating. Allow the biscuits to cool slightly in the pan before slicing along your scored lines and serving. These Strawberries and Cream Butter Swim Biscuits are wonderful served fresh and warm, either on their own as a sweet breakfast pastry or as a delightful dessert. They also make an exceptional base for a quick strawberry shortcake, topped with additional fresh strawberries and a dollop of whipped cream.
Discover More Irresistible Butter Swim Biscuit Creations!
The versatility of butter swim biscuits is truly remarkable. Once you master this simple technique, a world of sweet and savory possibilities opens up. If you’ve enjoyed the delightful Strawberries and Cream Butter Swim Biscuits, you’re in for a treat with these other fantastic variations:
- Original Butter Swim Biscuits
- Peach Butter Swim Biscuits
- Bacon Cheddar Ranch Butter Swim Biscuits
- Blueberry Butter Swim Biscuits
- Cinnamon Sugar Butter Swim Biscuits
- Butter Swim Yeast Rolls
- Apple Pie Butter Swim Biscuits
- Cheddar Garlic Butter Swim Biscuits
- Beer Bread Butter Swim Biscuits
- Garlic Butter Swim Biscuits
- Jalapeno Popper Butter Swim Biscuits
- Cinnamon Roll Butter Swim Biscuits
- Breakfast Butter Swim Biscuits
- Sweet Potato Butter Swim Biscuits
- 7Up Butter Swim Biscuits
- Air Fryer Butter Swim Biscuits
- Ham and Cheese Butter Swim Biscuits
- Sausage Gravy Butter Swim Biscuits
- The Best Butter Swim Biscuit Recipes
Strawberries and Cream Butter Swim Biscuits
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Ingredients
For the biscuits:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 2 cups heavy cream
- 1 teaspoon strawberry extract (optional)
- 1 ½ cups chopped strawberries
- ½ cup (1 stick) salted butter
For the glaze:
- 1 cup powdered sugar
- 3 Tablespoons milk
- ½ teaspoon strawberry extract (optional)
Instructions
- Preheat oven to 450°F (230°C). Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 Tablespoon aluminum-free baking powder.
- Pour in 2 cups heavy cream and 1 teaspoon strawberry extract (if using). Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.
- Gently stir in 1 ½ cups chopped strawberries.
- In a microwave-safe bowl, melt ½ cup (1 stick) salted butter (or melt right in the baking dish if it’s oven-safe and not metal).
- Pour melted butter into the prepared baking dish.
- Pour biscuit dough into the baking dish, directly on top of the melted butter. Some of the butter will run over the top of the dough. Spread out the batter evenly using a hand sprayed with nonstick spray.
- Cut the dough into 9 squares with a knife or bench scraper. This helps with cutting the finished biscuits later.
- Bake on the middle oven rack for about 25-30 minutes, rotating the dish once during baking. Biscuits should be golden brown, and a toothpick inserted in the center should come out clean. Oven times may vary.
- In a bowl, whisk together 1 cup powdered sugar with 3 Tablespoons milk and ½ teaspoon strawberry extract. Drizzle on top of the warm biscuits.
- Allow the biscuits to cool slightly, then slice and serve. Serve as-is or as a base for strawberry shortcakes!
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Notes
- Yes, 450°F (230°C) is the correct oven temperature for these biscuits to achieve a proper rise and golden crust.
- For more detailed information on ingredient substitutions or answers to common questions, please refer to the FAQ section and ingredient list provided above.
- Baking times are approximate and can vary. Factors such as oven type (electric, gas, convection), baking dish material (ceramic, Pyrex, metal), and oven rack position can all influence cooking duration. Always start checking at the lowest recommended baking time. Biscuits are done when golden brown and a toothpick inserted into the center comes out clean. Trust your judgment and knowledge of your own oven.
- Using a metal baking dish is not recommended as it heats too quickly, potentially burning the edges before the center is fully cooked. An oven-safe glass or ceramic dish will provide the best, most even results.
- Fresh or frozen strawberries can be used. If using frozen, they must be fully thawed and thoroughly dried with paper towels before mixing into the dough. This prevents excess moisture from being added to the biscuit dough, which could affect its texture.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.