Buttermilk flaky biscuits can’t get any better unless you make them into chocolate buttermilk biscuits. They have a chocolate cocoa taste with a subtle sweetness and a flaky texture and the best part… more chocolate. Double chocolate buttermilk biscuits is what we are having today. Grab a cup of coffee and join me in the kitchen.
I’m always looking for ways to indulge in some chocolate. Chocolate is like bacon, it makes everything taste better. Don’t you agree? Now, I want to try some with bacon. Will let you know how it turns out.
With the holidays coming up I bet you have some gatherings happening, some family guests lining up to come over or a pot luck or two you are invited to. Here’s one recipe you need to keep in your archives. They are flaky, rich, sweet, tasty, chocolaty, and who are we kidding?, they are divine!
- 2 cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 4 tablespoons Cocoa Powder
- 4 tablespoons Sugar
- 1/2 teaspoon Salt
- 8 tablespoons Butter, chilled
- 3/4 cups Buttermilk, chilled + 2 tablespoons, (for brushing over the biscuits before baking, optional)
- 1/4 cup Semi Sweet Chocolate Chips, mini
- Raw Sugar, optional, for topping the buiscuits
- Heat oven to 450 degrees.
- Combine flour, baking powder, baking soda, sugar, cocoa powder and salt together in a food processor. Pulse to mix.
- Cube the butter and add. Pulse until the butter is combine and looks similar to a sandy mixture.
- Pour the content from the food processor into a bowl.
- Make a well in the center and pour in the chilled buttermilk and mini chocolate chips. Combine until the dough comes together.
- Dump out the dough on a well floured surface. Fold the dough a few times, but do not over work it.
- Roll out the dough with a floured rolling pin to a thickness of about one inch.
- Using a biscuit cutter, cut out biscuits in a straight up and down motion. Note: Do not twist when cutting out the biscuits. Twisting will seal the sides preventing them to properly rise.
- Place the cut out biscuits on a baking sheet. They can be close to each other, but try not to have them touching.
- Reform the scrap pieces and roll out again and cut more biscuits until you use all of the dough.
- Brush with buttermilk biscuits.
- Sprinkle the course raw sugar, this step is optional.
- Bake for 10 to 12 minutes until golden brown.
- Serve as is or a la mode (with a scoop of vanilla ice cream), or with fresh fruits and berries sauce. Enjoy!
Biscuits are great for breakfast/brunch, as an afternoon pick me up or as a scrumptious dessert with fresh fruits, a drizzle of berries sauce, with strawberries (as a Strawberry Double Chocolate Shortcake), or a la mode with a scoop of vanilla ice cream. How do you like to enjoy biscuits?