CHOCOLATE CHIP SOURDOUGH BUTTER SWIM BISCUITS W/ WHIPPED ESPRESSO VANILLA BROWN BUTTER If you only every try one biscuit recipe of mine, please let it be these 🍫 Serve them warm with the dreamiest whipped espresso vanilla brown butter and flaky sea salt— i promise…in love will be an understatement ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 8-9 large biscuits): Chocolate Chip Sourdough Butter Swim Biscuits: - 2 1/2 cups (300g) all-purpose flour @Bob’s Red Mill - 3 tbsp (40g) granulated sugar - 1 tsp (12g) baking powder - 1/4 tsp (2g) baking soda - 1/2 tsp (3g) salt - 3/4 cup (150g) mini chocolate chips of choice (I used semi-sweet) @Nestle Toll House - 1 1/2 cups (360ml) buttermilk (substitution: 1 1/2 tbsp apple cider vinegar or lemon juice whisked with 1 1/2 cups milk of choice) - 1/2 cup (140g) sourdough discard [substitution: 1/2 cup (115g) Greek yogurt] - 1 tsp (4g) vanilla bean paste or extract @Amoretti- - 1/2 cup (113g) salted butter - Optional: turbinado or coarse sugar of choice, for sprinkling on top @In The Raw Whipped Espresso Vanilla Brown Butter: - 1/2 cup (113g) salted butter @KerrygoldUSA - 1-2 tsp espresso granules or instant espresso powder (depending on how strong you want the flavor) @Nespresso - 1 1/2 tsp (6g) vanilla bean paste or extract Instructions: Preheat the oven to 450F. Start by preparing the biscuit dough. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Then add the chocolate chips and mix until evenly dispersed. Set aside. In a separate medium bowl, whisk together the buttermilk, sourdough discard (or Greek yogurt, if using instead), and vanilla until well combined. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Use a wooden spoon or spatula to stir until just combined, being careful not to overwork the dough. The dough WILL seem sticky, but trust the process! Add the butter to a 10.5x7.5”, 8x8” or 9x9” baking pan or dish. Place the pan with the butter into the oven (it’s okay if it’s still preheating), and allow the butter to sit in the oven for a few minutes to fully melt. I like to let it sit until it’s just starting to brown for a little bit of tastiness! Remove the pan from the oven and pour/drop the biscuit dough into the hot butter. Use a spatula (or your hands) to spread the dough evenly out to the edges of the pan. Using a knife or a bench scraper, score the unbaked dough into 8 or 9 equal rectangles or squares, depending on how large you want the biscuits. If desired, generously sprinkle some turbinado or coarse sugar of choice all over the top of the biscuits. Bake at 450F for 25-30 minutes, or until the biscuits are a deep golden, crispy, and bubbling. Remove from the oven and let rest for at least 5-10 minutes to the butter can continue to absorb. While the biscuits are baking, prepare the whipped espresso vanilla brown butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Once browned, remove from the heat and mix in the espressos granules and vanilla. Then pour the mixture into a heat-proof bowl. Fill a large stainless steel bowl with ice, and place the bowl with the brown butter directly on top of the bowl with ice. Immediately start whisking, and continue to whisk until the mixture lightens in color and thickens to a whipped consistency (2-3 minutes). Once the brown butter mixture is thickened and whipped, take it out of the ice bowl (you don’t want to go too far or it’ll start to get too solid and chunky). Serve the biscuits warm with the whipped espresso vanilla butter and a sprinkle of flaky sea salt, if desired, Enjoy! #chocolatechip #butterswimbiscuits #biscuitrecipe #sourdoughbiscuits #sourdoughdiscard #sourdoughdiscardrecipe #baking #Breakfast #brunch #whippedbrownbutter #espressobrownbutter #homemade #homemadebiscuits #softandfluffybiscuits @From Our Place @Earlywood @STAUB USA @abercrombie - @wellmadebykiley