Breakfast or dessert? That’s a decision only you can make, but I can attest that these buttery, chocolate-studded biscuits are good any time of the day.
I like to eat these as a mid-afternoon (or late morning) snack when I’m craving something sweet (which is always). And believe it or not, they are sweet even with only 4 teaspoons of sugar in the dough. The dark chocolate chips add sweetness and the sugary cinnamon topping finishes everything off. I made a few different versions including one that had almost 1/3 cup of sugar in the dough itself and found the extra sugar in the dough caused more spreading and took away from the lovely texture of the low sugar version. So if you don’t think 4 teaspoons is quite sweet enough, you could split and add honey.
Another thing you can do with this recipe is halve or even quarter it and make small batches. Since I’ve been testing the recipe with various types of fat (coconut oil, shortening, French butter), I’ve been making it in little quarter batches using 1/2 cup flour, 1 teaspoon sugar, etc. Then again, unless you’re experimenting, it’s not really worth cutting the recipe down because the dough freezes well. Just make as directed and freeze the punched out rounds of dough.
Chocolate Chip Biscuits
- 2 cups 9 ounces cold all-purpose flour (weigh the flour or fluff it up before measuring)
- 1 tablespoon Rumford double acting baking powder
- 4 teaspoons sugar
- 1/2 teaspoon salt feel free to use less if you prefer
- 6 tablespoons good quality cold unsalted butter cut into pieces (I like Plugra)
- 3/4 cup well-shaken buttermilk more if needed**
- 1/2 cup dark chocolate chips
- 1/2 to 1 teaspoon of cinnamon mixed with 1 1/2 tablespoons of sugar**
- 2-3 tablespoons melted butter for brushing on top
- Put the flour in a large mixing bold and stir in baking powder, sugar and salt. Scatter bits of butter over flour and toss to coat, then use a pastry cutter or your fingers to rub the butter into the flour to make a coarse meal with a few pea-size flecks of butter. Put the mixture in the freezer for about 20 minutes.
- Position the oven rack to the center and preheat the oven to 425 degrees F.
- Add the cold buttermilk to the flour mixture and stir gently until mixture just starts to come together. Add the chocolate chips and stir until everything has come together to form a dough.
- On a floured surface, press dough into a 1/2 inch thick slab, then fold slab over so that it’s about an inch thick. For thinner biscuits, just use a 1/2 inch thick slab. Using a 2 inch round cutter, cut as many rounds as you can, gently pulling together scraps as you go.
- Sprinkle dough rounds generously with the cinnamon sugar.
- Put the biscuit rounds on a heavy, parchment lined baking sheet. Bake at 425 degrees F. for about 15 minutes or until biscuits have browned. Remove from oven and immediately brush with melted butter.