Chocolate Chip Sourdough Butter Swim Biscuits with Whipped Espresso Vanilla Brown Butter
These Chocolate Chip Sourdough Butter Swim Biscuits are baked in a pool of melted butter, creating a crisp, golden exterior and a soft, tender center. Studded with mini chocolate chips and served warm with whipped espresso vanilla brown butter and a sprinkle of flaky sea salt, they’re the perfect blend of sweet, salty, and buttery richness.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Mini chocolate chips of choice
Buttermilk (substitution: apple cider vinegar or lemon juice whisked with milk of choice)
Sourdough discard (substitution: Greek yogurt)
Vanilla bean paste or extract
Salted butter
Espresso granules or instant espresso powder
Optional: turbinado sugar or coarse sugar of choice, for sprinkling
Flaky sea salt, for serving
Why You’ll Love Chocolate Chip Sourdough Butter Swim Biscuits:
Baked in Butter for Maximum Flavor: The biscuits are baked directly in melted butter, creating an irresistibly crisp, golden crust and a soft, tender center.
Sweet and Salty Perfection: Mini chocolate chips add pockets of sweetness, while a sprinkle of flaky sea salt balances every bite beautifully.
Rich Espresso Vanilla Brown Butter: Served warm with whipped espresso vanilla brown butter for an extra layer of depth and indulgence.
Made with Sourdough Discard: A great way to use up sourdough discard while adding a subtle tang and lightness to the biscuits.
Soft and Fluffy Texture: Each biscuit is pillowy and tender on the inside with a perfectly golden edge.
Quick and Easy to Make: No cutting in cold butter or shaping dough—just mix, pour, and bake in one pan.
Perfect for Breakfast or Dessert: Enjoy them with coffee in the morning or as a sweet, buttery treat after dinner.
Tips for Making Chocolate Chip Sourdough Butter Swim Biscuits:
Bake in Melted Butter: Pouring the dough directly into a pan of melted butter is the secret to creating a crisp, golden crust and a soft, buttery interior.
Add Chocolate Chips to Dry Ingredients: Mix the mini chocolate chips into the dry ingredients before adding the wet mixture to help them distribute evenly throughout the dough.
Substitute with Greek Yogurt if Needed: No sourdough discard? Plain Greek yogurt works perfectly to give the biscuits a light tang and moist, tender crumb.
Don’t Overmix the Batter: Stir just until the ingredients come together to avoid tough, dense biscuits.
Use Any Baking Dish You Have: While metal pans create a slightly crisper crust, ceramic and glass pans also work beautifully for these biscuits.
Serve Warm with Espresso Vanilla Brown Butter: Spread the whipped brown butter over warm biscuits for a sweet and salty flavor pairing that takes them over the top.
Tips for Making Whipped Espresso Vanilla Brown Butter:
Brown the Butter Carefully: Cook the butter over medium heat until it turns golden brown and smells nutty, then immediately transfer it to a bowl to stop the cooking.
Add Espresso and Vanilla While Warm: Stir in espresso powder and vanilla extract while the butter is still warm so the flavors meld beautifully.
Whip Over Ice for Perfect Texture: Place the bowl of brown butter over an ice bath and whip with a hand mixer until the butter lightens in color and reaches a fluffy, whipped consistency.
Adjust Flavor to Taste: Start with a small amount of espresso powder and add more for a stronger coffee flavor if desired.
How to Store Chocolate Chip Sourdough Butter Swim Biscuits:
Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a low oven (300°F) for 5–7 minutes to refresh their soft texture and crisp, buttery edges.
Refrigerator: For slightly longer storage, place biscuits in an airtight container in the fridge for up to 4 days. Warm them gently before serving for the best flavor.
Freezer: To freeze, let the biscuits cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
Thawing and Reheating: Thaw overnight in the refrigerator or at room temperature for 1–2 hours. Reheat in the oven at 300°F until warmed through for that fresh-baked texture.
Best Fresh: These biscuits are at their most buttery and tender when served warm straight from the oven.
FAQs:
Q: Can I make these biscuits ahead of time?
A: Yes! You can prepare the batter and pour it into the buttered pan, then cover and refrigerate for up to 8 hours before baking. Let it sit at room temperature for 10–15 minutes before placing in the oven.
Q: How should I store leftover butter swim biscuits?
A: Store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Warm in the oven or microwave before serving to bring back their soft texture and crisp edges.
Q: Can I freeze these biscuits?
A: Absolutely. Once baked and cooled, freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.
Q: What can I use instead of sourdough discard?
A: Plain Greek yogurt is a great substitute and keeps the biscuits moist with a slight tang similar to sourdough.
Q: Do I have to use mini chocolate chips?
A: Mini chocolate chips distribute more evenly throughout the biscuits, but regular chocolate chips or chopped chocolate chunks also work well.
Q: Why bake the biscuits in melted butter?
A: Baking in melted butter creates a crisp, golden crust on the outside while keeping the inside soft, tender, and rich with buttery flavor.
Q: What’s the best way to serve these biscuits?
A: Serve them warm with whipped espresso vanilla brown butter and a sprinkle of flaky sea salt for the ultimate sweet and salty treat.
Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these chocolate chip sourdough butter swim biscuits with whipped espresso vanilla brown butter. Happy baking!
