# Chocolate Chip Sourdough Butter Swim Biscuits

Chocolate Chip Sourdough Butter Swim Biscuits with whipped espresso vanilla brown butter are a perfect balance of rich, sweet, and salty flavors.

- Servings: 9 servings
- Total time: 35 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- whisk
- medium bowl
- wooden spoon
- spatula
- baking pan (10.5x7.5", 8x8" or 9x9")
- knife or bench scraper
- saucepan
- heat-proof bowl
- large 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8DY8f45/
- Recipe page: https://www.cliprecipe.com/recipe/da48274b-2e66-45ee-88f3-94a217f11402
- Extracted: 2025-10-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt