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Chocolate Chip Biscuits

Rich and buttery biscuits with chocolate chips.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Cookie Madness


  • 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.


If you want, you can add a tiny dash of vanilla to the buttermilk. As for the cinnamon, I preferred the larger amount, but my daughter said the cinnamon was overwhelming when a full teaspoon was used, so I gave a range. You can leave the cinnamon off altogether if you don't love it.