Chocolate Chip Sourdough Butter Swim Biscuits

35 mins
Serves 9
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Directions

  1. 1Pour buttermilk into a bowl and add sourdough discard, then whisk to combine.
  2. 2Pour buttermilk into a bowl and add sourdough discard, then whisk to combine.
  3. 3Pour buttermilk into a bowl and add sourdough discard, then whisk to combine.
  4. 4In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  5. 5In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  6. 6In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  7. 7Add the mini chocolate chips to the dry ingredients and mix until evenly dispersed.
  8. 8Add the mini chocolate chips to the dry ingredients and mix until evenly dispersed.
  9. 9Add the mini chocolate chips to the dry ingredients and mix until evenly dispersed.
  10. 10Make a well in the center of the flour mixture.
  11. 11Make a well in the center of the flour mixture.
  12. 12Make a well in the center of the flour mixture.
  13. 13Pour the buttermilk mixture into the well.
  14. 14Pour the buttermilk mixture into the well.
  15. 15Pour the buttermilk mixture into the well.
  16. 16Add vanilla bean paste or extract.
  17. 17Add vanilla bean paste or extract.
  18. 18Add vanilla bean paste or extract.
  19. 19Stir until just combined, being careful not to overwork the dough.
  20. 20Stir until just combined, being careful not to overwork the dough.
  21. 21Stir until just combined, being careful not to overwork the dough.
  22. 22Add salted butter to a baking pan.
  23. 23Add salted butter to a baking pan.
  24. 24Add salted butter to a baking pan.
  25. 25Place the pan with butter into a preheated oven at 450°F to melt and slightly brown the butter.
  26. 26Place the pan with butter into a preheated oven at 450°F to melt and slightly brown the butter.
  27. 27Place the pan with butter into a preheated oven at 450°F to melt and slightly brown the butter.
  28. 28Remove the pan from the oven once the butter is melted and slightly browned.
  29. 29Remove the pan from the oven once the butter is melted and slightly browned.
  30. 30Remove the pan from the oven once the butter is melted and slightly browned.
  31. 31Pour or drop the biscuit dough into the hot butter.
  32. 32Pour or drop the biscuit dough into the hot butter.
  33. 33Pour or drop the biscuit dough into the hot butter.
  34. 34Use a spatula to spread the dough evenly out to the edges of the pan.
  35. 35Use a spatula to spread the dough evenly out to the edges of the pan.
  36. 36Use a spatula to spread the dough evenly out to the edges of the pan.
  37. 37Score the unbaked dough into 8 or 9 equal rectangles or squares using a knife or bench scraper.
  38. 38Score the unbaked dough into 8 or 9 equal rectangles or squares using a knife or bench scraper.
  39. 39Score the unbaked dough into 8 or 9 equal rectangles or squares using a knife or bench scraper.
  40. 40Generously sprinkle turbinado or coarse sugar on top of the biscuits.
  41. 41Generously sprinkle turbinado or coarse sugar on top of the biscuits.
  42. 42Generously sprinkle turbinado or coarse sugar on top of the biscuits.
  43. 43Bake at 450°F for 25-30 minutes, or until deep golden, crispy, and bubbling.
  44. 44Bake at 450°F for 25-30 minutes, or until deep golden, crispy, and bubbling.
  45. 45Bake at 450°F for 25-30 minutes, or until deep golden, crispy, and bubbling.
  46. 46Add salted butter to a saucepan over medium-high heat for the whipped espresso vanilla brown butter.
  47. 47Add salted butter to a saucepan over medium-high heat for the whipped espresso vanilla brown butter.
  48. 48Add salted butter to a saucepan over medium-high heat for the whipped espresso vanilla brown butter.
  49. 49Allow the butter to melt and slightly brown while stirring continuously.
  50. 50Allow the butter to melt and slightly brown while stirring continuously.
  51. 51Allow the butter to melt and slightly brown while stirring continuously.
  52. 52Remove the browned butter from heat and mix in espresso granules and vanilla.
  53. 53Remove the browned butter from heat and mix in espresso granules and vanilla.
  54. 54Remove the browned butter from heat and mix in espresso granules and vanilla.
  55. 55Pour the mixture into a heat-proof bowl.
  56. 56Pour the mixture into a heat-proof bowl.
  57. 57Pour the mixture into a heat-proof bowl.
  58. 58Place the bowl with brown butter directly on top of a large stainless steel bowl filled with ice.
  59. 59Place the bowl with brown butter directly on top of a large stainless steel bowl filled with ice.
  60. 60Place the bowl with brown butter directly on top of a large stainless steel bowl filled with ice.
  61. 61Whisk immediately and continuously until the mixture lightens in color and thickens to a whipped consistency (2-3 minutes).
  62. 62Whisk immediately and continuously until the mixture lightens in color and thickens to a whipped consistency (2-3 minutes).
  63. 63Whisk immediately and continuously until the mixture lightens in color and thickens to a whipped consistency (2-3 minutes).
  64. 64Once the brown butter mixture is thickened and whipped, remove it from the ice bath.
  65. 65Once the brown butter mixture is thickened and whipped, remove it from the ice bath.
  66. 66Once the brown butter mixture is thickened and whipped, remove it from the ice bath.
  67. 67Remove biscuits from the oven and let them rest for at least 5-10 minutes.
  68. 68Remove biscuits from the oven and let them rest for at least 5-10 minutes.
  69. 69Remove biscuits from the oven and let them rest for at least 5-10 minutes.
  70. 70Serve the warm biscuits with the whipped espresso vanilla brown butter and an optional sprinkle of flaky sea salt.
  71. 71Serve the warm biscuits with the whipped espresso vanilla brown butter and an optional sprinkle of flaky sea salt.
  72. 72Serve the warm biscuits with the whipped espresso vanilla brown butter and an optional sprinkle of flaky sea salt.

Ingredients

  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cup mini chocolate chips
  • 0.75 cup mini chocolate chips
  • 0.75 cup mini chocolate chips
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 0.5 cup sourdough discard
  • 0.5 cup sourdough discard
  • 0.5 cup sourdough discard
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • turbinado or coarse sugar
  • turbinado or coarse sugar
  • turbinado or coarse sugar
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 1 tsp espresso granules or instant espresso powder
  • 1 tsp espresso granules or instant espresso powder
  • 1 tsp espresso granules or instant espresso powder
  • 1.5 tsp vanilla bean paste or extract
  • 1.5 tsp vanilla bean paste or extract
  • 1.5 tsp vanilla bean paste or extract
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt

Equipment

large bowlwhiskmedium bowlwooden spoonspatulabaking pan (10.5x7.5", 8x8" or 9x9")knife or bench scrapersaucepanheat-proof bowllarge stainless steel bowl with ice

Tips

  • Do not overwork the dough, it will seem sticky but trust the process.
  • Allow the butter in the baking pan to slightly brown for extra tastiness.
  • Let the biscuits rest for 5-10 minutes after baking for the butter to absorb.
  • Whisk the brown butter mixture over ice until it lightens in color and thickens to a whipped consistency (2-3 minutes), but don't overdo it or it will become too solid.