Friday, July 12, 2013

Chocolate Buttermilk Biscuits

      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

Bake for 20 minutes in a hot oven or until nicely browned
then brush with melted butter

The perfect chocolate lover's biscuit


  1. These looked really good so I tried them. But I didn't pay attention to the call for self-rising flour. I used regular flour and they turned out looking like little chocolate chip rocks. Still tasted good, but definitely not flakey. No matter. I brushed out the DO and whipped up a batch of the cheddar dill biscuits. Those turned out much, much better.

    1. Oh no, don't you just hate when that happens, have done the same thing myself or have left out an important ingredient, so glad the cheddar dill biscuits were a success, thanks for your feedback, Liddy

  2. Tried these again today, but added a half teaspoon of baking powder and a half teaspoon of baking soda to the flour. They turned out amazing and were light, flakey, and full of gooey chocolate chips. Also went heavy on the cinnamon. They were a hit, even with my picky kids.

    1. Thanks for letting us know how to improve upon the recipe, am glad you and your picky eaters enjoyed the biscuits, Liddy