Chocolate Chip Buttermilk Biscuits with Chocolate Gravy
These chocolate chip buttermilk biscuits are the same tall, flaky biscuits you already love, with chocolate chips in the dough and a chocolate gravy glaze on top. They’re nowhere near as sweet as a donut, but the chocolate makes them feel a little decadent. The method is the same as a traditional buttermilk biscuit, and the steps below walk you through it.
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 16 tablespoons unsalted 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 unsalted 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 use your hand to form it 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 ona 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.
Barbara's Notes + Tips
- Keep the butter and buttermilk cold so the biscuits stay flaky.
- Cut straight down with the biscuit cutter, without twisting, so they rise tall.
- Freeze the cut biscuits for 10 minutes before baking so they hold their shape.
- Let the biscuits cool before dipping the tops in the chocolate gravy.
- Store on the counter in an airtight container for 1-2 days, or freeze.
Nutrition
Calories: 316kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 283mg | Potassium: 184mg | Fiber: 2g | Sugar: 7g | Vitamin A: 459IU | Calcium: 62mg | Iron: 2mg
