Chocolate Chip Butter Swim Biscuits bake in melted butter for soft, tender biscuits with gooey chocolate chips inside and a simple glaze on top. No rolling pin or biscuit butter needed!Simple Chocolatey and Sweet Butter Dip BiscuitsChocolate Chip Butter Swim Biscuits are a sweet and easy twist on my classic Butter Swim Biscuits. I love taking this base biscuit recipe and switching it out with different add-ins (sweet and savory!) These ones have semi-sweet chocolate chips in them, but you can easily swap them out for dark chocolate, white chocolate, peanut butter or cinnamon chips! Theyre SO EASY and SO GOOD!Frequently Asked QuestionsCan I use different baking chips? Yes, these Chocolate Chip Butter Swim Biscuits could be made with other baking chips like cinnamon chips, peanut butter chips, or white or dark chocolate chips instead. What are Butter Swim Biscuits? Ive made them a thousand times and Ive shared so many different kinds of Butter Swim Biscuits. If there is one you have an idea for, chances are I have already made it and its here on my site. Butter swim biscuits (or Butter Dip Biscuits as they were originally called) are a style of biscuit baked in melted butter instead of being rolled and cut. The dough is spread directly into the pan, making them simple to prepare with very little work and theyre super buttery. Can I make the edges less cripsy? Yes. I prefer them to have a little crunch around the edges. I think it makes them perfect and super yummy, but if it bothers you, you can tent the baking dish with aluminum foil so they dont get too dark around the edges as they bake. Can I make Chocolate Chip Butter Dip Biscuits ahead of time? Yes. These biscuits can be baked earlier in the day and reheated before serving. How to store leftover biscuits? Leftover Chocolate Chip Swim Biscuits should be stored in an airtight container in the fridge for up to 4-5 days. Reheat them in the oven or microwave. You can freeze them for up to 3 months in a freezer safe container. Ingredients Needed: (See Recipe Card Below For The Full Recipe)all-purpose flourgranulated sugarbaking powder I prefer aluminum free baking powder because I dont like the taste of regular baking powder. Im one of those people that can taste it. But if you dont mind it, you can use regular baking powder.heavy cream if you want a slightly less sweet version, you can swap the heavy cream out for buttermilk.vanilla extractsemi-sweet chocolate chips as I said above, you can easily switch this out for other chips.salted butter I use salted butter, but you could use unsalted if needed.powdered sugarmilkHow To Make Chocolate Chip Butter Swim BiscuitsPreheat oven to 450F degrees. Spray a 99-inch baking dish with nonstick cooking spray (I like the kind with flour in it.) In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar and 1 Tablespoon aluminum-free baking powder. Pour in 2 cups heavy cream and 1 teaspoon vanilla extract. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.Gently stir in 1 1/2 cups of chocolate chips.In a microwave-safe bowl melt 1/2 cup (1 stick) salted butter (or melt right in the baking dish youll be using as long as its not metal). Pour melted butter into prepared baking dish. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.Cut the dough into 9 squares. This doesnt need to be perfect. It will just help with cutting the finished biscuits later. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Oven times DO VARY but ops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter. If the biscuits look like they are browning too fast, tent with foil when rotating.In a bowl, whisk together 1 cup powdered sugar with 3 Tablespoons milk and 1/2 teaspoon vanilla extract. Drizzle on top of the warm biscuits.Allow the biscuits to cool slightly then slice and serve.Craving More Recipes?Cinnamon Roll Butter Swim BiscuitsStrawberry Butter Swim BiscuitsBlueberry Butter Swim BiscuitsLemon Poppyseed Butter Swim BiscuitsCinnamon Sugar Butter Swim BiscuitsApple Pie Butter Swim BiscuitsPeach Butter Swim Biscuits PrintChocolate Chip Butter Swim BiscuitsChocolate Chip Butter Swim Biscuits are soft biscuits baked in butter, filled with chocolate chips and topped with a simple glaze for an easy breakfast or dessert option.Course Breads, Breakfast, Dessert, SnackCuisine AmericanPrep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutesServings 9Calories 649kcalAuthor Brandie SkibinskiIngredientsFor the biscuits:2 cups all-purpose flour spooned and leveled cup granulated sugar1 Tablespoon baking powder I prefer aluminum free2 cups heavy cream1 teaspoon vanilla extract1 cups semi-sweet chocolate chips cup (1 stick) salted butter For the glaze:1 cup powdered sugar3 Tablespoons milk teaspoon vanilla extractInstructionsPreheat oven to 450F degrees (yes, that is the correct temperature). Spray a 99-inch baking dish with nonstick cooking spray (I like the kind with flour in it.)In a medium bowl, mix together 2 cups all-purpose flour, cup granulated sugar and 1 Tablespoon baking powder. Pour in 2 cups heavy cream and 1 teaspoon vanilla extract. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough. Gently stir in 1 cups semi-sweet chocolate chips. In a microwave-safe bowl melt cup (1 stick) salted butter (or melt right in the baking dish you'll be using as long as it's not metal).Pour melted butter into prepared baking dish. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around. Cut the dough into 9 squares. This doesnt need to be perfect. It will just help with cutting the finished biscuits later. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. NOTE: Oven times DO VARY but they should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter (other than melted chocolate chips). If the biscuits look like they are browning too fast, tent with foil when rotating. In a bowl, whisk together 1 cup powdered sugar, 3 Tablespoons milk and teaspoon vanilla extract. Drizzle on top of the warm biscuits. Allow the biscuits to cool slightly then slice and serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 649kcal | Carbohydrates: 64g | Protein: 7g | Fat: 41g | Sodium: 103mg | Fiber: 3g | Sugar: 32g