Description
You’ll whip up these light, fluffy chocolate chip biscuits in under 40 minutes. Cold butter, gentle folding, and a quick bake at high heat create tall, tender layers dotted with melty chocolate. Finish with a simple vanilla glaze for a bakery-style treat perfect for breakfast, brunch, or an easy dessert.
Ingredients
For the Biscuits:
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2 1/4 cups self-rising flour
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1/2 cup unsalted butter, cold and sliced
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1/2 cup sugar
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1 cup semi-sweet chocolate chips
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1 cup whole milk (plus up to 1/4 cup more, if needed)
For the Vanilla Glaze:
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1 cup confectioner’s sugar
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1 teaspoon vanilla extract (or butter flavoring)
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1 tablespoon whole milk
Instructions
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Prepare the Flour & Butter Base
Preheat oven to 450°F (232°C). In a large bowl, combine self-rising flour and cold, sliced butter. Cut the butter into the flour with a pastry blender or fingertips until the mix looks like coarse, lumpy crumbs. Chill the bowl for 10 minutes to keep the butter cold. -
Mix the Dough
Stir in sugar and chocolate chips. Add 1 cup milk and gently fold with a spatula just until moistened. If dry, add more milk 1 tablespoon at a time; do not overmix. -
Fold for Fluffy Layers
Turn the shaggy dough onto a lightly floured surface. Pat to ~1-inch thick. Letter-fold: fold right third over center, then left third over top. Pat out again and repeat once more. -
Cut & Bake
Pat to ¾-inch thickness. Flour a 2.5-inch cutter or glass rim and press straight down (no twisting). Arrange biscuits touching in a lightly greased round cake pan. Bake 14–16 minutes, until tops are light golden. -
Glaze & Serve
Whisk glaze ingredients until smooth. Brush over hot biscuits as soon as they come out. Rest a few minutes to set, then serve warm.
Notes
- Keep it cold: Chilling after cutting in butter boosts rise and flakiness.
- Don’t twist the cutter: Twisting seals edges and limits lift.
- Pan placement: Biscuits touching helps them rise taller with soft pull-apart sides.
- Make-ahead: Cut biscuits can be frozen on a sheet, then stored in a bag up to 2 months. Bake from frozen at 450°F, adding 2–3 minutes.
- Substitutions: Use buttermilk for extra tang (or DIY: 1 cup milk + 1 tbsp vinegar/lemon juice, 5 minutes). Swap semi-sweet chips for milk, dark, or mini chips.
- No glaze option: Brush hot biscuits with melted butter instead.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 300
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 14.5 g
- Saturated Fat: 7.9 g
- Unsaturated Fat: 6.6 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3.5–4 g
- Cholesterol: 20 mg
