Strawberries Cream Butter Swim Biscuits: The Ultimate Guide

Strawberries cream butter swim biscuits – just the name alone conjures up images of warm, fluffy goodness, doesn’t it? Imagine biting into a biscuit so tender it practically melts in your mouth, the sweetness of fresh strawberries dancing on your tongue, all complemented by the rich, creamy indulgence of butter. This isn’t just a recipe; it’s an experience, a comforting hug in baked form.

While the exact origins of butter swim biscuits are debated, they’re often associated with Southern American baking traditions, where resourcefulness and simple ingredients are transformed into culinary masterpieces. The “swim” refers to the generous amount of melted butter the biscuits bake in, creating a uniquely moist and flavorful crumb. Think of it as a shortcut to achieving that coveted flaky texture without the fuss of traditional biscuit-making techniques.

What makes these strawberries cream butter swim biscuits so irresistible? It’s the perfect combination of textures and flavors. The slightly crisp edges give way to a soft, pillowy interior, while the buttery richness is balanced by the bright, juicy strawberries. And let’s be honest, who can resist the allure of fresh cream drizzled over a warm biscuit? They’re incredibly easy to make, requiring minimal effort and readily available ingredients, making them perfect for a weekend brunch, a special occasion, or simply a delightful treat any day of the week. Get ready to impress your friends and family with these unbelievably delicious biscuits!

this RECIPE

Ingredients:

• For the Biscuits:
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
• 3/4 cup buttermilk, very cold
• 2 tablespoons granulated sugar
• For the Strawberry Cream:
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar, plus more to taste
• 1 teaspoon vanilla extract
• 1 cup heavy cream, very cold
• 2 tablespoons powdered sugar
• For the Butter Swim:
• 1/2 cup (1 stick) unsalted butter, melted

Preparing the Biscuits:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything is evenly distributed for a consistent rise.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create those flaky layers!
3. Add Buttermilk: Gradually pour in the cold buttermilk, stirring gently with a fork until just combined. Be careful not to overmix, as this will develop the gluten and result in tough biscuits. The dough will be shaggy and slightly sticky, and that’s perfectly fine.
4. Turn Out and Pat Down: Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it down into a rectangle about 1 inch thick.
5. Cut the Biscuits: Using a 2-inch biscuit cutter (or a sharp knife), cut out the biscuits. Press straight down without twisting the cutter, as twisting can seal the edges and prevent them from rising properly. Re-roll the scraps gently to cut out more biscuits, but keep in mind that these biscuits may not be as tender.

The Butter Swim:

1. Prepare the Baking Dish: Pour the melted butter into a 9-inch square baking dish. Ensure the entire bottom of the dish is coated evenly. This is the “swim” part!
2. Arrange the Biscuits: Place the cut biscuits in the baking dish, nestling them close together in the melted butter. They should be touching each other.

Baking the Biscuits:

1. Bake: Preheat your oven to 450°F (232°C). Bake the biscuits for 20-25 minutes, or until they are golden brown on top and cooked through. The bottoms will be wonderfully buttery and slightly crispy from the butter swim.
2. Cool Slightly: Let the biscuits cool in the baking dish for a few minutes before serving. This allows them to set up slightly.

Preparing the Strawberry Cream:

1. Macerate the Strawberries: In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and vanilla extract. Gently toss to coat. Let the strawberries sit for at least 15 minutes, or up to an hour, to macerate. This will draw out their juices and create a delicious syrup. Taste and add more sugar if needed, depending on the sweetness of your strawberries.
2. Whip the Cream: In a large, chilled bowl, combine the heavy cream and powdered sugar. Using an electric mixer (handheld or stand mixer), beat the cream on medium-high speed until stiff peaks form. Be careful not to overwhip, or the cream will turn into butter!

Assembling the Strawberry Cream Biscuits:

1. Split the Biscuits: Gently split each biscuit in half horizontally. They should be light and fluffy inside.
2. Add Strawberry Cream: Spoon a generous amount of the whipped cream onto the bottom half of each biscuit.
3. Top with Strawberries: Arrange the macerated strawberries over the whipped cream, spooning some of the strawberry syrup over the top as well.
4. Top with Biscuit Top: Place the top half of the biscuit over the strawberries and cream.
5. Serve Immediately: These biscuits are best served immediately, while the biscuits are still warm and the cream is cold and fluffy. Enjoy!

Tips for the Best Butter Swim Biscuits:

• Keep Everything Cold: Cold butter and buttermilk are crucial for creating flaky biscuits. The cold butter creates steam as it bakes, which separates the layers of dough.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix the dough just until the ingredients are combined.
• Handle Gently: Be gentle when patting and cutting the biscuits. Avoid pressing down too hard, as this can compress the dough and prevent them from rising properly.
• Use High-Quality Ingredients: Using high-quality butter and fresh strawberries will make a noticeable difference in the flavor of your biscuits.
• Adjust Sweetness to Taste: The amount of sugar in the strawberry cream can be adjusted to your liking, depending on the sweetness of your strawberries.
• Make Ahead: You can prepare the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly to prevent it from drying out. You can also macerate the strawberries ahead of time and store them in the refrigerator.
• Variations: Feel free to experiment with different flavors! You can add lemon zest to the biscuit dough, or use different types of berries in the cream.

Troubleshooting:

• Biscuits are not rising: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the dough.
• Biscuits are tough: You may have overmixed the dough. Be gentle when mixing and handling the dough.
• Biscuits are dry: You may have used too much flour. Measure the flour accurately and avoid overbaking the biscuits.
• Strawberry cream is too runny: Make sure your heavy cream is very cold before whipping it. You can also add a tablespoon of cornstarch to the cream to help stabilize it.

Conclusion:

And there you have it! These Strawberries Cream Butter Swim Biscuits are truly a revelation. I know, I know, another biscuit recipe? But trust me on this one. The combination of the tangy strawberries, the rich cream, and the unbelievably simple “swim” method for incorporating the butter creates a biscuit that’s both incredibly flavorful and surprisingly easy to make. It’s a must-try, even if you think you’ve already perfected your biscuit game.

What makes these biscuits so special? It’s the texture. They’re tender and flaky, with a slightly crisp exterior that gives way to a soft, buttery interior. The strawberries add a burst of fresh sweetness that perfectly complements the richness of the cream and butter. And the best part? You don’t have to worry about cutting in cold butter! The “swim” method, where the butter is melted and then mixed with the other ingredients, makes this recipe incredibly forgiving and quick.

Why is this recipe a must-try? Because it delivers exceptional flavor and texture with minimal effort. It’s perfect for a weekend brunch, a special occasion, or even just a simple weeknight treat. Plus, it’s a great way to use up those fresh, juicy strawberries that are in season.

Serving Suggestions and Variations:

* Classic Cream Tea: Serve these biscuits warm with clotted cream and strawberry jam for a truly decadent experience.
* Breakfast Sandwich: Split a biscuit and fill it with scrambled eggs, bacon, and cheese for a hearty and satisfying breakfast.
* Strawberry Shortcake: Use these biscuits as the base for a delicious strawberry shortcake. Top with whipped cream and fresh strawberries for a classic dessert.
* Savory Twist: Omit the sugar and add a pinch of salt and some chopped fresh herbs, like rosemary or thyme, for a savory biscuit that pairs perfectly with soups and stews.
* Berry Variations: Feel free to experiment with other berries, such as blueberries, raspberries, or blackberries. Just be sure to adjust the amount of sugar accordingly.
* Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright and citrusy flavor.
* Glaze: Drizzle a simple powdered sugar glaze over the warm biscuits for an extra touch of sweetness.

I’m confident that you’ll love these Strawberries Cream Butter Swim Biscuits as much as I do. They’re a delightful twist on a classic biscuit recipe, and they’re sure to become a new favorite in your kitchen. The simplicity of the recipe makes it accessible to bakers of all skill levels, and the delicious results will impress everyone who tries them.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some seriously delicious biscuits. I can’t wait to hear what you think!

Please, give this recipe a try and let me know how it turns out. Share your photos and comments on social media using #StrawberriesCreamButterSwimBiscuits. I’m eager to see your creations and hear about your experiences. Happy baking!