This whole thing with Easter being in March this year has completely thrown me. These Chocolate Chip Biscuits would have been the perfect thing for your Easter morning breakfast and/or brunch. . . .would have being the key words here. I kept thinking I had plenty of time to share some recipes for Easter, buuuut I didn’t and now it has come and gone, so sorry.
No worries though because these biscuits are good for any and all occasions. I made them to go along with our dinner the other night and they were definitely the star of the show. These biscuits are really easy to make and come together super quick.
Light, flaky, not to sweet and full of melty mini chocolate chips, then drizzled with a creamy whipping cream glaze. These are so good. We especially loved them warm just after I drizzled the glaze on them. My son came home from work and inhaled two in about 43 seconds flat after nuking them for about 12 seconds in the microwave. Yeah, these are really, really good!
Have I mentioned before how much I love my cast iron skillets? I LOVE cooking in them because they conduct heat beautifully, they heat evenly and consistently, go from stovetop to oven with no problem and they last for decades. I have a few cast iron cooking magazines that I love and just bought a new one the other day which I am going crazy over. These biscuits were the first thing I made out of it the day I bought it. You certainly can cook these in another pan if you don’t have a cast iron skillet, but remember that cast iron is slower to heat, but holds heat better than many other surfaces so you may have to bake it longer or raise the temperature by about 25 egrees.
Chocolate Chip Biscuits
- Total Time: 18 minutes
- Yield: 9 biscuits 1x
Description
Flaky, light biscuits filled with melty chocolate chips and drizzled with a creamy glaze. YUM!
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 3/4 tsp. kosher salt
- 1/2 cup cold butter (, cubed)
- 1/2 cup semi-sweet mini chocolate chips
- 1 cup buttermilk
Whipping Cream Glaze:
- 1 tablespoon melted butter
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 1/3 cup heavy whipping cream
- Pinch of salt
Instructions
- Preheat oven to 425 degrees
- In a large bowl, whisk flour, baking powder, sugar and salt. Using a pasty blender or 2 forks, cut in cold butter until mixture is crumbly.
- Add chocolate chips, and toss until coated. Gradually add 3/4 cup of the buttermilk, mixing until dry ingredients are moistened. Add remaining 1/4 cup buttermilk, if needed. (I used the full cup)
- On a lightly floured surface, gently knead dough 4 or 5 times. Roll dough 3/4 inch thick and then fold the dough in half and roll again to 3/4″ thick. Using a 2 1/2-inch cutter dipped in flour, cut dough, trying to get as many biscuits cut as you can. Reroll scraps once and cut remaining biscuits. Place biscuits in a 10-inch cast-iron skillet with sides touching slightly.
- Bake 18-20 mins or until lightly browned. Let cool in pan for 20 minutes then drizzle with whipping cream glaze.
- To make the glaze, whisk all ingredients together until smooth.
- Cook Time: 18 minutes
- Category: Breads
Recipe Source: Southern Cast Iron Cooking Spring 2016 Issue
I linked up at Buns in My Oven
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