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!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 20

Cook Time 14

Chill Time 15

Total Time 49

Servings biscuits

Calories 189kcal

Author Amee

Equipment

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)

US Customary - Metric

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