I'm going to give you the original recipe for these yummy Chocolate Buttermilk Biscuits from Mr. Food in case you like to cut your biscuits into rounds before baking. I find it much easier to drop my biscuits into my dutch oven with a spoon. If you prefer my no knead method, add a couple of extra tablespoons of buttermilk to the batter or enough to make it slightly moist and easy to handle. In my 10 inch dutch oven, I spooned 13 little biscuits close together and they baked in a hot oven for 20 minutes with 10 coals in a ring around the bottom and the lid completely covered with around 26 coals. You can almost serve these sweet biscuits for dessert with fresh strawberries and a spoonful of honey or preserves. Be sure to let them sit in your oven for a few minutes to cool so you won't burn your tongue on the gooey chips. Sugar, cinnamon and chocolate, they're a light and flaky biscuit to satisfy your sweet tooth.
Chocolate Buttermilk Biscuits
3 Tblsp sugar, divided
1/8 tsp ground cinnamon
2 cups self-rising flour
1/3 cup cold butter, cut into pieces
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
1/4 cup butter, melted
Lightly oil or spray dutch oven.
Combine 2 Tblsp sugar and cinnamon; set aside.
Combine flour and remaining 1 Tblsp sugar in a large bowl.
Cut butter into flour mixture with a pastry blender or two knives until mixture is crumbly.
Add buttermilk and chocolate chips, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times.
Pat or roll dough into 1/2 inch thickness; cut with 2 inch biscuit cutter.
Place biscuits in prepared dutch oven.
Sprinkle with sugar mixture.
Bake at 425 degrees for 20 minutes or until golden.
Brush biscuits with 1/4 cup melted butter.
Let cool in dutch oven for 10 minutes before serving.
|Place biscuits close together in well oiled dutch oven|
then brush with melted butter