Hey guys! Today we’re doing something really simple, but really yummy! These are tall flakey biscuits stuffed with chunks of dark chocolate, and baked with a little sprinkle of sugar on top.
If you’re like me and you love a sweet breakfast, this is for you! These are similar to scones, and I love a good flakey biscuit so the combo is wonderful. Plus, they come together super easily- let’s get to it!
How to Make Chocolate Chunk Biscuits
These come together completely by hand, so it’s a pretty simple process! We’re starting by stirring together the dry ingredients in a large bowl, and using a pastry cutter or your hands to cut the butter in. You’re basically pressing the butter into the dry mixture until small chunks of butter run throughout the mixture.
Toss in the dark chocolate and stir it throughout to coat the chocolate in your flour mixture. I’m using dark chocolate because I think it gives the biscuits some yummy sweetness, but nothing over the top. I like 70% for these! Then we’re stirring in the buttermilk with a fork until a shaggy dough forms.
Now it’s time to gently knead and fold the dough. The dough will seem pretty dry at first, but it will come together. You want to gently press the dough together until it holds together, and then pat it into a flat disk. Fold that disk in half, it will probably crack and crumble at this point, but that’s ok! Repeat the patting and folding process for 4 folds. At this point the dough will hold together much better!
Pat the dough into a flat disc and cut our your biscuits. It’s off to the fridge to chill, and then we’re brushing the tops with a little more buttermilk, and sprinkling some sugar on top. Bake them until golden brown, and then it’s time to enjoy it with a cup of coffee!
Tips & Tricks For Chocolate Biscuits
Biscuits are pretty simple, but I’ve got some tips to make sure they come out beautifully for you every time!
- Use dark chocolate for a biscuit that is sweet, but not overly sweet! Even if you wouldn’t normally eat dark chocolate, it works well inside of baked goods!
- Chop up a chocolate bar instead of using chips. This way you’ll have all kinds of different sized pieces running throughout the biscuits.
- Don’t skip the folding process. It helps the dough come together gently, but it also helps create tall, flakey biscuits! It makes a big difference, trust me.
- Be sure to chill before baking to help the butter get cold again after the folding process. This also helps ensure flakey biscuits, plus it helps keep your biscuits from spreading all over the place while baking!
- I’m at about 5,000 ft above sea level and I find that people who live between 3,000 ft and 7,000 ft above sea level don’t need to make any adjustments to my recipes.
Chocolate Chunk Biscuits
- 2 cups flour
- 2 tbs. sugar
- 1 tbs. baking powder
- 1 tsp. salt
- 1/2 cup cold butter
- 4 oz. chopped dark chocolate
- 3/4 cup cold buttermilk
- 2 tbs. additional buttermilk
- 2 tbs. sugar
Line a large baking sheet with parchment paper or a non-stick sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Using a pastry cutter or your hands, cut in the butter until the mixture has small, pea-sized chunks of butter throughout. Toss in the chopped dark chocolate until well distributed.
Stir in the buttermilk until the dough begins to form. Turn the dough out onto a floured surface, and press the dough into a ball as much as possible- it will seem pretty dry and crumbly at this point. Press the dough into a flat disc, and fold it in half. Repeat the pressing and folding process for 4 total folds. Press the dough out into a rough rectangle that is about 3/4-1 inch thick.
Cut your biscuits out with a 2 inch round cutter. You can re-knead, fold, and cut your dough scraps once, but any more than that will compromise the texture of your biscuits. Place your biscuits evenly onto your baking sheets, leaving room between them for baking.
Chill the biscuits in the refrigerator for 20 minutes. Don’t skip this step! While the dough is chilling, preheat your oven to 400 degrees.
Brush the tops of the biscuits generously with additional buttermilk, and sprinkle the tops generously with sugar, and bake for 13-15 minutes, or until tall and just golden on top.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Leave a Reply