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Chocolate Chunk Biscuits

Servings 8 small 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


  1. Line a large baking sheet with parchment paper or a non-stick sheet.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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.