Chocolate Chip Sourdough Butter Swim Biscuits
Directions
- 1Pour buttermilk into a bowl and add sourdough discard, then whisk to combine.
- 2In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- 3Add the mini chocolate chips to the dry ingredients and mix until evenly dispersed.
- 4Make a well in the center of the flour mixture.
- 5Pour the buttermilk mixture into the well.
- 6Add vanilla bean paste or extract.
- 7Stir until just combined, being careful not to overwork the dough.
- 8Add salted butter to a baking pan.
- 9Place the pan with butter into a preheated oven at 450°F to melt and slightly brown the butter.
- 10Remove the pan from the oven once the butter is melted and slightly browned.
- 11Pour or drop the biscuit dough into the hot butter.
- 12Use a spatula to spread the dough evenly out to the edges of the pan.
- 13Score the unbaked dough into 8 or 9 equal rectangles or squares using a knife or bench scraper.
- 14Generously sprinkle turbinado or coarse sugar on top of the biscuits.
- 15Bake at 450°F for 25-30 minutes, or until deep golden, crispy, and bubbling.
- 16Add salted butter to a saucepan over medium-high heat for the whipped espresso vanilla brown butter.
- 17Allow the butter to melt and slightly brown while stirring continuously.
- 18Remove the browned butter from heat and mix in espresso granules and vanilla.
- 19Pour the mixture into a heat-proof bowl.
- 20Place the bowl with brown butter directly on top of a large stainless steel bowl filled with ice.
- 21Whisk immediately and continuously until the mixture lightens in color and thickens to a whipped consistency (2-3 minutes).
- 22Once the brown butter mixture is thickened and whipped, remove it from the ice bath.
- 23Remove biscuits from the oven and let them rest for at least 5-10 minutes.
- 24Serve 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
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.75 cup mini chocolate chips
- 1.5 cups buttermilk
- 0.5 cup sourdough discard
- 1 tsp vanilla bean paste or extract
- 0.5 cup salted butter
- turbinado or coarse sugar
- 0.5 cup salted butter
- 1 tsp espresso granules or instant espresso powder
- 1.5 tsp vanilla bean paste or extract
- 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.
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