These Chocolate Chip Biscuits are the perfect way to turn classic buttermilk biscuits into a little something sweet. I literally took my Easy Buttermilk Biscuit recipe, added a little sugar, some chocolate chips, and a sweet heavy cream drizzle. Y’all, they are amazing!
If you’re a big fan of scones – specifically chocolate chip scones – you’re going to love these. While technically biscuits and scones aren’t exactly the same, they’re pretty close.
Jack’s a big fan of chocolate chip scones. Honestly, Jack’s a pretty big fan of chocolate chip anything, but his love of them is really what prompted this recipe.
For me, biscuit making is one of my most favorite kitchen tasks. I just love it. But if it’s not your forte, be sure to check out that same easy Buttermilk Biscuit recipe post and watch the video there to snag all my tips for turning out light, fluffy, flaky buttermilk biscuits.
And be sure to check out my box grater tip in the video for those of you who get hives when you read instructions that say something like, “Cut the butter into the flour.” Trust me, I’ve been there. This makes it SO much easier!
Here are a few quick and dirty tips for making the perfect biscuits:
Here are a few quick and dirty tips for making the perfect biscuits: Choose the right flour. Gluten is your enemy when making light, fluffy, tender biscuits. Gluten is developed from protein in flour. Using a flour that’s low in protein, like White Lily, helps to prevent gluten formation.
Make those layers! The layers in biscuits are made by folding the dough over on itself. This is called lamination. So make sure to make all those folds to get all those layers.
Cut them biscuits! But do it right. A cutter with a sharp edge is a must. (Stop using that glass! You know who you are.) A dull edged cutter pinches the edges of the biscuit together preventing the layers from rising and expanding. Also, don’t twist the cutter for the same reason. A quick, straight, up and down motion is what you need.
Place them like you mean it! For tender biscuits that rise super high, place those biscuits nearly touching on the pan. If you like crispier edges, and are willing to sacrifice a little height for that, leave some space between them on the baking sheet.
Recipe Card
Chocolate Chip Biscuits
Ingredients
- 2 cups White Lily Self-Rising Flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cut into chunks
- 3/4 cup cultured nonfat or lowfat buttermilk
- 1/2 cup mini chocolate chips
- 2 tablespoons unsalted butter, melted
For the drizzle
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons heavy cream
Instructions
- Preheat the oven to 450°F and line a baking pan with a silicone baking mat or a piece of parchment paper.
- In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off. Add the sugar and whisk together.
- Next, cut the butter into the flour. Do this by using a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater then stir the flour and grated butter together. Add the chocolate chips and stir to combine.
- Add the buttermilk and stir until just combined. The dough should be like thick mashed potatoes, but not too sticky. Add a little more flour if too sticky, or a little more buttermilk if it won't hold together.
- Turn the dough out onto a floured surface and knead it a few times if it's not holding together well. Flatten the dough out into a rectangle and fold it over on itself in a tri-fold fashion. This helps to create those flaky layers. Continue lightly dusting the dough and the counter with flour to keep things from sticking. Then flatten it out into a rectangle again and tri-fold once more. You'll want to do this about 3 times.
- Finally, flatten the dough out into a rectangle that's about 3/4 to 1-inch thick and use a floured, sharp 2 to 2 1/2-inch biscuit cutter to cut the dough out using a quick up and down motion - being sure not to twist the cutter. Transfer the biscuits to the prepared baking pan, placing them nearly touching for soft, tender edges or farther apart for crunchier edges.
- Rework the dough and flatten it out to cut more biscuits out. You should get between 10 and 12 biscuits. Brush the tops with the melted butter and bake for about 15 minutes, or until golden brown.
To make the drizzle:
- In a small bowl, combine the powdered sugar, vanilla, and 3 tablespoons of heavy cream. Stir to combine. Add additional heavy cream to get the mixture thin enough to drizzle. Drizzle over warm biscuits.
Notes
