These Vegan Strawberry Butter Swim Biscuits are tender and buttery with sweet strawberry pieces throughout. Perfect for breakfast or dessert.
We love homemade biscuits, but don't always love the work it takes to make them. Butter swim biscuits make the whole process so easy and less messy too. Fluffy, tender and buttery biscuits studded with sweet strawberries and a simple sweet glaze, these Vegan Strawberry Butter Swim Biscuits are an absolute treat. Perfect with a simple tofu scramble and tempeh bacon for a hearty breakfast.
Butter swim biscuits are made quite differently than traditional biscuits. Rather than cutting butter in to the flour, these biscuits are made by melting the butter. The butter is then poured into the baking dish. The biscuit dough is spread an even layer over the butter. The dough "swims" in the butter hence the name.
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Ingredients
These butter swim biscuits are made with vegan versions of the typical ingredients you would use for most biscuit recipes.
- all purpose flour
- baking powder
- baking soda
- salt
- cane sugar
- non dairy butter
- non dairy milk
- apple cider vinegar
- fresh strawberries
- confectioner's glaze
- vanilla
See recipe card for quantities.
Substitutions & Variations
- Glaze - you can flavor the glaze with vanilla, fresh lemon juice, almond extract or any other flavoring you like
- Strawberries - instead of strawberries you can use other berries such as blueberries, blackberries, etc.
- Gluten Free - use a 1:1 all purpose gluten free blend to make these biscuits gluten free.
Instructions
While these biscuits are made with typical ingredients, the method to make them is a bit different than many biscuit recipes. There's no need to cut in butter or shape the biscuits. These biscuits are even easier.
Combine dry ingredients in a large bowl. Add wet ingredients and mix to almost combine.
Gently fold in strawberries with a rubber spatula.
Pour remaining non dairy butter into baking dish. Spread dough in an even layer.
Bake at 450 degrees Fahrenheit for about 30 minutes. Cool briefly then drizzle with glaze. Cut and serve.
Top Tip
Don't over mix the dough! Over mixing with increase gluten and cause a dense, less tender biscuit.
Equipment
No special equipment is needed to make these biscuits. Basic kitchen tools including measuring cups and spoons and an 8x8 baking dish. You can use different size baking dishes, but you may need to adjust baking time.
Storage
These biscuits are best enjoyed the same day. Store leftover biscuits in an airtight container at room temperature for up to 2 days. OR store in the refrigerator for up to 5 days.
We haven't tried freezing these biscuits.
Common Questions
Butter swim biscuits is a variation of traditional buttermilk biscuits. A wetter than typical biscuit dough is poured into a baking dish of melted butter. The dough "swims' in the butter. The baked result is soft, tender biscuits with crisp edges.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these biscuits:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Strawberry Butter Swim Biscuits
Equipment
- 1 8x8 baking dish
Ingredients
Biscuits
- 1 cup non dairy milk almond, soy, etc.
- 1 tablespoon apple cider vinegar
- 2 ¼ cup all purpose flour
- 2 ½ tsp baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 tbsp cane sugar
- 8 tablespoon non dairy butter melted
- 1 cup fresh sttrawberries chopped
Glaze:
- ½ cup confectioner's sugar
- tablespoon non dairy milk
- ½ tsp vanilla or 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Whisk together non dairy milk and apple cider vinegar. Let sit for about 5 minutes. This is a vegan buttermilk replacement.
- Add milk mixture and 3 tablespoons of melted butter to the flour mixture. Stir together until almost combined. Some dry spots should remain.
- Add strawberries and gently fold in using a rubber spatula until fully combined. No dry spots should remain.
- Pour remaining butter into an 8x8 baking dish. Swirl pan or use a pastry brush to coat bottom and sides of dish.
- Transfer dough into baking dish. Spread in an even layer.
- Bake for 27-32 minutes or until golden brown. Let cool in pan for 5 minutes.
- In a small bowl, whisk together confectioner's sugar, non dairy milk and vanilla or lemon.
- Drizzle glaze over biscuits. Slice and serve.
Notes
- Glaze - you can flavor the glaze with vanilla, fresh lemon juice, almond extract or any other flavoring you like
- Strawberries - instead of strawberries you can use other berries such as blueberries, blackberries, etc.
- Gluten Free - use a 1:1 all purpose gluten free blend to make these biscuits gluten free.
Did you make this recipe? Let me know!