Chocolate Chip Biscuits are tender, light, and full of chocolate chips and topped with a sweet whipping cream glaze. Southern biscuits don’t get any more delicious.
The chocolate chips in these biscuits give them the perfect touch of sweetness. The glaze on top adds even more sweetness and you could drizzle on a little or a lot depending on how sweet you want your biscuit. Go heavy with it and they taste more like a decadent dessert then breakfast. Nothing wrong with that. 🙂
I’m surprised Chocolate Chip Biscuits aren’t more of a thing. I can’t think of a more delicious biscuit.
The texture of these biscuits is perfectly light and tender. Just the way a southern biscuit should be. Except for the addition of chocolate chips, the biscuit dough is a pretty standard buttermilk biscuit dough made with butter and buttermilk.
Tips for making Chocolate Chip Biscuits:
You want your butter to be really cold. I cube it and then stick it in the freezer while I preheat the oven and measure the other ingredients. Make sure your buttermilk is really cold too.
For tender biscuits, do not overwork the dough.
Dip the biscuit cutter in flour before each cut and just push it down and pull it back up without twisting it.
Place the biscuits so they are just touching and they will rise higher than if they are not touching at all.
More Biscuit Recipes:
Chocolate Chip Biscuits are tender, light, and full of chocolate chips and topped with a sweet whipping cream glaze. Southern biscuits don't get any more delicious.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup whole buttermilk
- 1/2 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 1/4 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- pinch of salt
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Add butter and use a pastry blender or 2 forks to cut it in until there are no pieces larger than a pea.
Gradually add the buttermilk, stirring just until it is mixed in. Mix in chocolate chips.
Transfer dough to a lightly floured surface and knead a few times. Roll dough out, fold in half and roll out to 3/4-inch thickness.
Cut dough with a 2 1/2-inch biscuit cutter, dipping it in flour each time.. Reroll scraps and cut more biscuits. Place biscuits in a 10-inch cast iron skillet so that they are just touching.
Or you can place them on a baking sheet lined with parchment paper.
Bake for 15 to 17 minutes. Let cool slightly and then drizzle with glaze.
To make glaze, whisk together all ingredients in a bowl.
I like to stick my butter in the freezer for 5 to 10 minutes before making the biscuits to be sure it is very cold.
Recipe adapted from Southern Cast Iron
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