Name: Chocolate Chip Biscuits Recipe
Prep time: 20 min
Cook time: PT-492171H1M4S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 255 grams all purpose flour; 2 tsp baking powder; 1/4 tsp baking soda; 2 tbsp granulated sugar; 1/4 tsp salt; 113 grams unsalted butter, cold and cubed (plus 1 tbsp extra melted butter for brushing); 100 grams mini chocolate chips; 170 grams cold buttermilk; 1 tbsp turbinado sugar (optional, for sprinkling)

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Introduction

These chocolate chip biscuits are a delightful twist on a classic favorite, combining tender, buttery dough with bursts of melted chocolate. Perfect for breakfast or an afternoon treat, they’re easy to make and sure to satisfy any sweet tooth.

A white round plate with speckled design holds a halved chocolate chip scone with a soft and crumbly texture; each piece is light beige with dark brown chocolate chips scattered inside, and the top piece has a square of pale yellow butter melting on it. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

255 grams all purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 tbsp granulated sugar
1/4 tsp salt
113 grams unsalted butter (cold and cubed, plus 1 tbsp extra for brushing)
100 grams mini chocolate chips
170 grams buttermilk (cold)
1 tbsp turbinado sugar (optional)

Instructions

Step 1: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Step 2: In a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, granulated sugar, and salt. Stir on low speed until just mixed.
Step 3: Add the cold, cubed butter to the mixer and mix on low until the butter is coated with flour and pea-sized chunks remain. Then fold in the mini chocolate chips.
Step 4: Pour in the cold buttermilk and mix just until combined, about 4-5 turns of the mixer. The dough may appear dry but will come together when shaped.
Step 5: Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick rectangle.
Step 6: Using a bench scraper, cut the dough into 4 rectangular pieces. Stack the pieces and gently press down to compress them together.
Step 7: Lightly flour the dough, roll it out again into a rectangle, cut into 4 pieces, stack, and press down. Repeat this process one more time for a total of three folds.
Step 8: Roll the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a round cookie cutter to cut out 8 biscuits. Alternatively, cut into 8 rectangles with the bench scraper. Re-roll any scraps as needed.
Step 9: Place the cut biscuits on the prepared baking sheet and chill in the refrigerator for 40 minutes.
Step 10: Remove the biscuits from the refrigerator, brush the tops lightly with melted butter, and sprinkle with turbinado sugar if using.
Step 11: Bake at 450°F (230°C) for 15-17 minutes, or until golden brown. Allow to cool slightly before serving.

Tips & Variations

Use cold butter and buttermilk to keep the biscuits flaky and tender.
Try substituting mini chocolate chips with white chocolate or cinnamon chips for a different flavor.
For extra sharp contrast, add a pinch of cinnamon or a splash of vanilla extract to the dough.
Turbinado sugar on top adds a lovely crunch and sweetness but can be omitted if preferred.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 1 month. Reheat gently in a warm oven or microwave to restore freshness.

How to Serve

The image shows three round, golden-brown scones with chocolate chips baked inside them. Each scone has a slightly rough texture on top with visible sugar crystals that add a sparkling effect. The scones have a thick, soft dough base that rises evenly, with chocolate chips scattered throughout the dough and peeking on the sides. They are placed on white parchment paper inside a silver baking tray. The background is a white marbled texture, and the focus is on the scone in the middle with others slightly blurred in the foreground and background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Using regular milk is possible but will result in less tender biscuits. If using milk, add 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity.

Can these biscuits be made dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based buttermilk (such as almond or soy milk with lemon juice) to make these biscuits dairy-free.