Name: Delish Chocolate Chip Butter Swim Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cup all-purpose flour; 0.5 cup granulated sugar; 1 tbsp baking powder; 0.5 tsp salt; 0.5 cup unsalted butter (melted); 1 cup milk; 1 cup semi-sweet chocolate chips

These Delish Chocolate Chip Butter Swim Biscuits are my go-to treat when I want something that feels indulgent but uncomplicated — tender, buttery biscuits studded with glossy chocolate chips that melt into pockets of pure joy. They’re not fussy pastries or dense cookies; they have a delicate crumb and a buttery edge that keeps you coming back for one more. If you like your desserts nostalgic with a touch of modern texture, these will become a fast favorite.

My little family has turned these into a ritual. My husband insists on dunking his in coffee every morning, claiming it improves his mood before work (he’s not wrong). The kids have declared them perfect for school lunches when paired with apple slices, and last summer we made mini ice cream sandwiches from a batch that never lasted the evening. I’ll never forget the time I baked them after a long, rainy day and watched everyone’s faces light up in that simple, quiet way that says, “This is exactly what we needed.”

Why You’ll Love This Delish Chocolate Chip Butter Swim Biscuits

– Buttery, tender interior with lightly crisp edges — the texture is the star.
– Large pools of melted chocolate in every bite make them feel a little luxe without extra work.
– They’re forgiving: slightly underbake for chewy centers or bake a touch longer for golden, crisp edges.
– Freezer-friendly dough and finished biscuits mean you can enjoy them any time with minimal effort.
– They pair beautifully with coffee, milk, or a scoop of vanilla ice cream for an easy special-dessert moment.

Behind the Recipe

I developed this version by chasing balance: enough butter to make the crumb sing, but not so much the biscuits spread into one flat sheet. The biggest lesson is to watch your butter temperature — too warm and the dough runs; too cold and you miss that melt-in-your-mouth richness. I also learned to be gentle when mixing once the flour goes in; overworking turns the tender crumb into something tougher. Finally, I like a mix of chocolate sizes — chips for structure and a handful of chopped chocolate to get those glorious, gooey pockets.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic texture; check your baking powder/soda freshness if the biscuits aren’t rising as expected.
– Fats & Oils: Real butter makes a noticeable difference here — choose unsalted so you can control the seasoning.
– Chocolate: Buy good-quality chocolate chips and consider one bar to chop for bigger melty bits; dark, semisweet, or milk all work depending on how sweet you like them.
– Eggs: Large eggs are standard in most baking recipes; bring them to room temperature for better incorporation.
– Flavor Boosts (vanilla/zest): Pure vanilla extract adds depth, and a little flaky salt sprinkled on top before baking brightens the whole biscuit.

Prep Ahead Ideas

– You can make the dough a day or two ahead and keep it tightly wrapped in the fridge; chilling improves flavor and helps control spread.
– Scoop balls of dough onto a tray, freeze until firm, then transfer to a bag for baking straight from frozen — add a couple of extra minutes to the bake time.
– Pre-measure dry ingredients into jars or bowls the night before so assembly takes minutes on a busy day.

Time-Saving Tricks

– Use a medium cookie scoop to portion quickly and evenly; no extra trimming required.
– If you’re in a hurry, pre-chopped chocolate or a mix of chips eliminates bench time.
– Assemble everything on the counter (mise en place) — once butter’s softened and eggs are ready, the whole process moves smoothly.
– Letting the dough rest for just 15–20 minutes in the fridge can reduce spreading and save you from re-baking flat biscuits.

Common Mistakes

– Overbaking: I once walked away and came back to dry, crumbly biscuits — pull them when edges are golden and centers still look slightly soft. They continue to set as they cool.
– Using too-warm butter: Butter that’s melted or very soft makes the dough run; if that happens, chill the dough for 30 minutes before baking.
– Skimping on chocolate quality: Cheap chips can taste waxy; a mix of chips and chopped chocolate makes a nicer mouthfeel.
– Overmixing after adding flour: Mix just until combined. If the dough feels tough, let it rest chilled to relax the gluten.

What to Serve It With

Tips & Mistakes

Serve these warm with a glass of cold milk or a strong cup of coffee — the contrast is irresistible. If you’re turning them into ice cream sandwiches, let the biscuits cool completely so they don’t melt the ice cream immediately. Avoid storing hot biscuits in a closed container; steam will soften the exterior.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For longer storage, freeze baked biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; reheat from frozen in a 325°F oven for 8–10 minutes.

Variations and Substitutions

– Dairy-free: Use a firm, buttery plant-based spread and a non-dairy chocolate chip made for baking.
– Gluten-free: Replace with a cup-for-cup gluten-free flour blend and add a tablespoon of xanthan gum if your blend doesn’t already include it.
– Add-ins: Fold in chopped nuts, shredded coconut, or oats for texture, but keep quantities modest to preserve the biscuit structure.
– Sugar swaps: Brown sugar gives more chew and caramel notes; white sugar yields a lighter crumb — a mix often works best.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes — use a reliable cup-for-cup gluten-free flour blend and consider adding a bit of xanthan gum if your blend doesn’t include it. Texture will be slightly different but still very satisfying.

Do I have to chill the dough?

Chilling isn’t mandatory, but it helps control spread and deepens flavor. If you’re short on time, a quick 15–20 minute chill still makes a noticeable difference.

Can I use frozen dough balls straight from the freezer?

Absolutely. Bake from frozen — just add a couple of extra minutes to the bake time and watch for golden edges and soft centers as your cue to pull them.

How do I keep them chewy instead of crisp?

Slightly underbake them and allow carryover cooking on the sheet for a few minutes. Using some brown sugar also helps maintain chewiness.

Can I swap the chocolate for something else?

Yes — chopped nuts, dried fruit, or toffee bits are great alternatives. Keep total add-ins to a cup or so to preserve the biscuit structure.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!