These Chocolate Chip Biscuits take buttermilk biscuit dough and infuse it with gooey chocolate chips for a fun twist on a Southern classic. Finished with a glossy chocolate glaze, they’re a sweet treat perfect for breakfast or dessert.
Splurge for Breakfast with Chocolate Dipped Buttermilk Biscuits
Buttermilk Biscuits are a Southern staple, and not just for slathering butter and jam. Try making them with chocolate.
This recipe features a made-from-scratch biscuit dough, just like Grandma used to make. Then, add some chocolate chips and a chocolate glaze for a sweet twist. The chocolate chips are like little pockets of heaven, oozing out with each bite.
Making the dough is a super simple process involving mixing, folding, and rolling, creating layers of buttery goodness with a touch of sweetness. The trick is to stack the dough and roll it out multiple times, which makes the biscuits incredibly tender and flaky.
The glossy chocolate glaze coating the top is the star of the show with these biscuits. It’s like a chocolate-covered donut, adding just the right amount of sweetness without overpowering the biscuit itself.
The secret is a little corn syrup added to the chocolate. The glaze firms up as it cools, giving the biscuits a perfect finish that will satisfy your chocolate craving.
These biscuits are fabulous for a weekend brunch or as a special treat on Saturday morning. My girls talked me in to experimenting with them. They love chocolate in their pastries, but give me a cinnamon roll any day.
You can imagine how surprised I was that I actually loved these chocolate dipped biscuits. The buttermilk biscuit balances the chocolate providing just the right combination.
Also, they’re not overly sweet, the only sweetness is from the chocolate chips and just a little sugar and corn syrup. It just goes to show that you should always be open to trying new things.
I’ve made so many biscuits that I can make them in my sleep. Once you’ve tried them you’ll see how easy it is to make tall fluffy biscuits in about 15 minutes. These biscuits are wonderful without the chocolate glaze if you just want a hint of chocolate.
Or if you want a lot of chocolate, try making a chocolate cream cheese cake with chocolate ganache frosting, it’s my favorite cake.
Why We Love This Recipe
- Delicious Chocolatey Twist: These biscuits are packed with semi-sweet chocolate chips and topped with a glossy chocolate glaze, making them a decadent treat.
- Fluffy and Buttery: The biscuits have a light, fluffy texture thanks cold butter and buttermilk, which perfectly complement the rich chocolate.
- Quick and Easy: This simple recipe has less than 30 minutes of prep time and 15 minutes of bake time, making it the perfect quick breakfast or dessert.
Recipe Ingredients
- Pantry Staples: I use all-purpose flour, baking powder, baking soda, light corn syrup, salt, and white sugar.
- Dairy: You’ll need unsalted butter and buttermilk. If you don’t have buttermilk, it’s easy to make your own buttermilk with pantry items.
- Chocolate Chips: I use semi-sweet chocolate chips, but you could use any type of chocolate chips you like.
Step By Step Instructions For Making Chocolate Chip Biscuits
Step One: Prepare the Dough
Combine the dry ingredients in a food processor. Add cold butter and process until the butter is pea size. Add the buttermilk until a loose dough forms.
Step Two: Fold
Roll out the dough on a floured surface, sprinkle with chocolate chips, and press them in. Cut the dough into sections and stack them. Roll out and repeat. This will give you tall and flaky biscuits.
Step Three: Cut
Roll out the dough into a rectangle. Use a biscuit cutter or glass to cut out biscuits, cutting straight down, don’t twist the biscuit cutter. Place right next to each other on a baking sheet.
Step Four: Bake
Freeze for about 10 minutes to firm up the butter, then bake. If you want to prep them in advance, just store in the fridge until you’re ready to bake.
Step Five: Make the Glaze
Combine glaze ingredients in a bowl. Microwave until melted, whisking until smooth.
Dip the tops of the baked biscuits into the glaze and let them sit on a wire rack until the glaze has cooled.
Storage
Store the biscuits in an airtight container at room temperature for 1-2 days. After that, I recommend freezing for up to 3 months. To freeze, place the biscuits on a baking sheet and flash freeze for 1-2 hours before adding the biscuits to a freezer bag or container. Let them thaw for 15 minutes on the counter before baking.
More Chocolate Recipe You’ll Love:
- Double Chocolate Chunk Cookies With Pecans
- Fudgy Chocolate Brownie Pie – No Pie Crust
- Chocolate Cobbler
Don’t Forget!
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Ingredients
- 3 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon salt
- 16 tablespoons butter cut into ½ inch cubes
- 1 ¼ cups buttermilk
- ½ cup semi-sweet chocolate chips
Glaze
- ½ cup semi-sweet chocolate chips
- 2 teaspoons light corn syrup
- 2 tablespoons butter
Instructions
- Add flour, baking powder, baking soda, salt and sugar to a food processor and process to combine. Add cold butter and process until it resembles coarse meal with chunks of butter the size of peas.
- Add buttermilk and mix just until the dough comes together. Turn out onto a lightly floured cutting board and roll out into a rectangle. Sprinkle chocolate chips on top and press them into the dough with a rolling pin.
- Cut the dough into sections and stack them on top of each other, use a rolling pin to roll it into a rectangle and repeat 2 more times. Roll into a rectangle that is 1 ½ inches thick. Cut into 12 -15 biscuits using a 2 inch biscuit cutter. Cut straight down and don’t twist. Place biscuits on a rimmed baking sheet lined with parchment paper, freeze for 10 minutes.
- Preheat oven to 425º.
- Remove from the freezer and bake for 12-15 minutes until golden brown.
Glaze
- Combine the chocolate chips, butter and corn syrup in a small shallow bowl. Microwave on 50% power for about 2 minutes, stirring occasional. Whisk until smooth. Dip the tops of the biscuits into the chocolate glaze and let rest until the chocolate sets.
Notes
- Store on the counter in an airtight container for 1-2 days, or freeze.
- Once the biscuits have been cut you can freeze them for later. Once frozen on the pan, place in a ziplock bag until ready to use. Let them thaw on the counter for 15 minutes before baking.
- When making biscuits, use cold butter and buttermilk.
