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Chocolate Chip Biscuits Recipe

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★★★★★

4.5 from 90 reviews

These Chocolate Chip Biscuits are tender, flaky, and packed with mini chocolate chips for a delightful sweet twist on a classic biscuit. Perfect for breakfast, brunch, or a comforting snack, they feature a buttery crust with a hint of buttermilk tang, finished with a sprinkle of turbinado sugar for a slight crunch.

Ingredients

Scale

Dry Ingredients

  • 255 grams all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp granulated sugar
  • 1/4 tsp salt

Wet Ingredients & Mix-ins

  • 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)

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to ensure biscuits do not stick during baking.
  2. Combine Dry Ingredients: In a stand mixer fitted with the paddle attachment, add all purpose flour, baking powder, baking soda, granulated sugar, and salt. Stir on low speed until the dry ingredients are well combined.
  3. Add Butter: Add the cold cubed unsalted butter to the mixer. Mix on low speed until the butter pieces are coated in flour, breaking down the chunks until they are about the size of peas. This step is key for achieving a flaky biscuit texture.
  4. Add Chocolate Chips: Mix in the mini chocolate chips gently so they are evenly distributed throughout the flour and butter mixture.
  5. Add Buttermilk: Pour in the cold buttermilk and stir until just combined, approximately 4-5 rotations on low speed. The dough may appear dry but will come together when shaped.
  6. Shape Dough: Transfer the dough onto a lightly floured surface and shape it into a roughly 1-inch thick rectangle using your hands.
  7. Stack Dough: Using a bench scraper, cut the dough into 4 rectangular pieces. Stack these pieces on top of each other and gently press down to compress them together.
  8. Roll and Repeat: Lightly flour the dough and roll it out again into a rectangle. Cut into 4 pieces and stack again. Repeat this rolling, cutting, and stacking a total of 3 times to develop flakiness.
  9. Cut Biscuits: Form the dough into a final rectangle about 1 inch thick. Use a biscuit cutter or round cookie cutter to cut out 8 biscuits. You may also cut into rectangles using the bench scraper if desired. Re-roll scraps as needed to get all 8 biscuits.
  10. Chill Biscuits: Place the cut biscuits on the prepared baking sheet. Refrigerate them for 40 minutes to chill, while preheating the oven to 450°F (230°C). Chilling helps the biscuits maintain their shape and texture during baking.
  11. Brush and Sprinkle: Remove chilled biscuits from the fridge. Lightly brush the tops with melted butter and sprinkle with turbinado sugar for a crunchy, sweet topping, if using.
  12. Bake: Bake the biscuits at 450°F (230°C) for 15-17 minutes or until they turn golden brown on top and bottom. Remove from oven and let cool slightly before serving to enjoy their flaky, buttery texture with melty chocolate chips.

Notes

  • Keep butter cold until ready to mix to achieve maximum flakiness in biscuits.
  • Chilling the dough before baking is essential to prevent spreading and ensure flaky layers.
  • The turbinado sugar topping is optional but adds a pleasant crunch and sweetness.
  • You can use a round or rectangular biscuit cutter depending on your preference for shape.
  • For best results, use fresh buttermilk and good quality chocolate chips.

Keywords: Chocolate Chip Biscuits, Sweet Biscuits, Buttermilk Biscuits, Flaky Biscuits, Chocolate Chip Baking

Find it online: https://recipeswithmia.com/chocolate-chip-biscuits-recipe/