These Chocolate Biscuits are the perfect way to start your day when you're craving something a little decadent for breakfast or brunch!
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These Chocolate Biscuits are tender and full of chocolate chips! They're easy enough to make any day, but indulgent enough for a special occasion. Lovely with a little butter or jam, or use them to make shortcake!
If you enjoy this recipe, check out the posts for my Lavender Biscuits, Strawberry Biscuits, and Chocolate Strawberry Shortcake!
Ingredients
Here's everything you need to make these delicious biscuits! You likely have most of them in your refrigerator and pantry already! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the biscuits.
- Unsweetened Cocoa Powder - For chocolate flavor. I used dark "dutch process" cocoa powder.
- Granulated Sugar - For sweetness and keeping the biscuits soft and moist.
- Baking Powder and Baking Soda - Provide leavening for the biscuits.
- Espresso Powder - This ingredient is optional. The espresso powder won't make the biscuits taste like espresso, but will enhance the chocolate flavor. If you prefer not to use it, you can just leave it out.
- Salt - To balance and enhance the flavors of the biscuits.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be diced and cold.
- Mini Chocolate Chips - For extra chocolatey biscuits! I used mini chocolate chips to make cutting the biscuits easier.
- Buttermilk - For flavor, richness, and moisture. Biscuits made with buttermilk will always be sooo soft and fluffy! (Check out the Substitutions section below for a quick substitution if you don't have any on-hand!) You want your buttermilk to be cold.
- Vanilla Extract and Chocolate Extract - For flavor. If you don't have chocolate extract, you can leave it out or double the vanilla extract.
Instructions
Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.
- Pour the dry ingredients into a bowl and stir to combine.
- Cut in the cold, diced butter until the largest pieces are about the size of a pea.
- Add the chocolate chips and stir to combine.
- Add buttermilk, vanilla extract, and chocolate extract and mix until just combined. Pat the dough out, cut the biscuits, and place on a baking sheet. Place in the freezer while the oven preheats, then bake until risen. Cool completely. **Full baking instructions in the recipe card, below**
Tip: You want to keep your ingredients as cold as possible as you make the biscuits! The cold butter will steam and give the biscuits better height when baked.
Equipment
While not all of this equipment is strictly necessary, here are some things that I used to make this recipe:
- Pastry Blender - While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.
- Bowl Scraper - I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet!
- Biscuit Cutter - I used a 2.75-inch biscuit cutter for my biscuits.
- Parchment Paper - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
How to Serve Chocolate Biscuits
Here are a few serving suggestions for these biscuits:
- Serve with jam or preserves. The chocolate will pair particularly well with berries.
- Spread with chocolate hazelnut spread. This definitely makes for a decadent breakfast or brunch treat!
- Slather with Strawberry Butter. Click the link for a recipe for make your own!
- Make into Chocolate Strawberry Shortcake. Topped with strawberries and vanilla bean whipped cream, these biscuits make a fantastic dessert!
Storage
Once completely cool, you can store the biscuits in an airtight container for up to three days on your counter. For longer storage, wrap the (completely cooled) biscuits well and freeze for up to three months.
Other Recipes You May Like
Chocolate Biscuits
These Chocolate Biscuits are tender and full of chocolate chips! They're easy enough to make any day, but indulgent enough for a special occasion. Lovely with a little butter or jam, or use them to make shortcake!
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons unsweetened cocoa powder (I used dark "dutch process" cocoa)
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon espresso powder (optional; see note)
- ½ teaspoon salt
- ½ cup unsalted butter, cold and diced
- ⅓ cup mini chocolate chips
- ¾ cup buttermilk, cold (see note)
Instructions
- In a large bowl, combine the dry ingredients.2 cups all-purpose flour, 3 Tablespoons unsweetened cocoa powder, 2 Tablespoons granulated sugar, 1 Tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon espresso powder, ½ teaspoon salt
- Add the cold diced butter. Using a pastry blender (see note) or fork, cut the butter into the dry ingredients until no large pieces remain (the largest should be about the size of a pea). Add the chocolate chips and stir to combine.½ cup unsalted butter, cold and diced, ⅓ cup mini chocolate chips
- Add buttermilk, vanilla extract, and chocolate extract (see note) and stir until the dough starts to come together. I find that a bowl scraper (see note) helps to press the dough together without warming the butter with your hands.¾ cup buttermilk, cold
- On a lightly floured surface, pat the dough out to about ½-inch thickness. Cut into biscuits. I used a 2.75-inch biscuit cutter (see note). Be sure not to twist the cutter as you cut the biscuits, and this could impede them from rising. You may collect and pat out the dough scraps to cut additional biscuits.
- Place biscuits on the prepared pan and place in the freezer while your oven preheats to 400℉.
- Bake the biscuits 14-16 minutes, or until risen and set. Allow biscuits to cool completely.
- Once completely cool, you can store the biscuits in an airtight container for up to three days on your counter. For longer storage, wrap the (completely cooled) biscuits well and freeze for up to three months.Enjoy!
Notes
Note on espresso powder: This ingredient is optional. The espresso powder won't make the biscuits taste like espresso, but will enhance the chocolate flavor.
Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put ¾ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the ¾ cup line. Let sit for 5 minutes, then it's ready for use!
Note on chocolate extract: Chocolate extract will help to enhance the chocolate flavor of the biscuits. If you don't have chocolate extract or prefer not to use it, you can leave it out or double the vanilla extract.
Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
Note on pastry blender: While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.
Note on bowl scraper: I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet!
Note on biscuit cutter: I used a 2.75-inch biscuit cutter for my biscuits.
Nutrition Estimate
Serving: 1 biscuitCalories: 189kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 269mgPotassium: 66mgFiber: 1gSugar: 6gVitamin A: 272IUVitamin C: 0.03mgCalcium: 89mgIron: 1mg
Nutrition information is provided as a courtesy and is only an estimate.
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