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Home » Recipes » Breads

Chocolate Chip Biscuits

Stacey – March 2, 2021 – 4 Comments

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Cooling rack with Chocolate Chip BiscuitsThese 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!

Cooling rack with Chocolate Chip Biscuits

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.

Chocolate Chip Biscuit being drizzled with glazeFor 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! 

Cooling rack with Chocolate Chip BiscuitsHere 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. 

Stack of 2 Chocolate Chip Biscuits

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. 

Cooling rack with Chocolate Chip Biscuits

Cooling rack with Chocolate Chip Biscuits
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5 from 1 vote

Recipe Card

Chocolate Chip Biscuits

Course Bread, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 to 12 biscuits
Author Stacey Little | Southern Bite

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

*The drizzle recipe makes a generous amount but can easily be cut in half if you want. 
Be sure to see the post at southernbite.com/easy-buttermilk-biscuits/ for tons of tips and video on how to make the perfect biscuit!  
Cooling rack with Chocolate Chip Biscuits
Did you make my Chocolate Chip Biscuits?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Susan Elliott

    March 17, 2021 at 8:18 pm

    After ALL these years, NOW I find White Lily Flour! Stacey, You have become one of my favorite people! Following you for 2-3 years! The Good Lord sent you to me! Love your sight! Keep the GOOD stuff coming! PRAYERS! Susan Elliott

    Reply
    • Stacey

      March 18, 2021 at 10:25 am

      Awww! Thank you, Susan! Hope you enjoy using that flour!

      Reply
  2. Julie Pollitt

    March 2, 2021 at 1:03 pm

    Those are my kind of biscuits! Yummy!

    Reply
    • Stacey

      March 2, 2021 at 2:44 pm

      Thanks, Julie!!

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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About Cookbook Shop Contact
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