These strawberry butter swim biscuits are perfectly balanced—tender and buttery, but also airy and moist with a subtle tang from buttermilk. Studded with fresh strawberries and lightly sweet, they are just as tasty for dessert as for breakfast.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups whole buttermilk
8 tablespoons unsalted butter, melted, divided
3/4 cup chopped fresh strawberries, patted dry
1/2 cup confectioners sugar
1 tablespoon buttermilk
Gather all ingredients. Preheat the oven to 450 degrees F (235 degrees C).
Whisk together flour, baking powder, sugar, salt, and baking soda in a large bowl; pour in 2 cups of the buttermilk and 3 tablespoons melted butter. Stir until almost fully combined but some dry streaks remain, about 30 seconds.
Gently fold in strawberries until evenly combined.
Pour remaining 5 tablespoons melted butter into an 8-inch square baking dish; swirl the dish to evenly coat bottom and sides. Transfer dough to the prepared baking dish and gently spread into an even layer; cut biscuits into 9 even squares.
Bake in the preheated oven until biscuits are golden brown, 30 to 35 minutes. Checking after 20 minutes and tent with foil if biscuits are browning too quickly.
Remove from the oven and let rest in the pan on a wire rack for 5 minutes. Meanwhile, whisk confectioner’s sugar and 1 tablespoon buttermilk together in a small bowl until combined. Drizzle evenly over warm biscuits, slice, and serve while warm.
