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Chocolate Chip Buttermilk Biscuits with Chocolate Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 9 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12-15 biscuits
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American, Southern

Description

These Chocolate Chip Buttermilk Biscuits with Chocolate Gravy are a delightful twist on traditional southern biscuits. Fluffy, buttery biscuits studded with semi-sweet chocolate chips are baked to golden perfection and topped with a rich, glossy chocolate glaze for a decadent breakfast or dessert treat.

Ingredients

Biscuit Ingredients

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 16 tablespoons unsalted butter, cut into ½ inch cubes
  • 1 ¼ cups buttermilk
  • ½ cup semi-sweet chocolate chips

Chocolate Glaze Ingredients

  • ½ cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 teaspoons light corn syrup

Instructions

  1. Combine dry ingredients: Add the all-purpose flour, baking powder, baking soda, salt, and granulated sugar to a food processor. Pulse to combine the dry ingredients evenly.
  2. Add butter: Add the cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse meal with pea-sized chunks of butter remaining. This ensures flaky biscuits.
  3. Incorporate buttermilk and chocolate chips: Pour in the buttermilk and pulse just until the dough comes together. Turn the dough out onto a lightly floured surface and shape it into a rectangle. Sprinkle the ½ cup of chocolate chips on top, then press them gently into the dough with a rolling pin.
  4. Layer the dough: Cut the dough into sections, stack them on top of each other, and roll out again into a rectangle. Repeat this stacking and rolling process two more times to create layers, then roll the dough to about 1 ½ inches thick.
  5. Cut biscuits: Use a 2-inch biscuit cutter to cut 12 to 15 biscuits from the dough. Press straight down without twisting to preserve the biscuit layers. Place the biscuits onto a rimmed baking sheet lined with parchment paper, then freeze for 10 minutes to chill before baking.
  6. Preheat the oven: Set the oven to 425°F (220°C) to prepare for baking the biscuits.
  7. Bake the biscuits: Remove the biscuits from the freezer and bake them for 12 to 15 minutes, or until they are puffed up and golden brown on top.
  8. Prepare chocolate glaze: In a small shallow microwave-safe bowl, combine ½ cup of semi-sweet chocolate chips, 2 tablespoons unsalted butter, and 2 teaspoons light corn syrup. Microwave on 50% power for about 2 minutes, stirring occasionally. Whisk the mixture until it is smooth and glossy.
  9. Glaze the biscuits: Dip the tops of the warm biscuits into the chocolate glaze, allowing excess to drip off. Place the biscuits on a wire rack or plate and let the chocolate set before serving.

Notes

  • For best texture, keep the butter cold until ready to mix.
  • Do not twist the biscuit cutter when cutting to maintain flaky layers.
  • Freezing the biscuits before baking helps them hold their shape and promotes even rising.
  • The chocolate glaze can be made ahead and gently reheated if necessary.
  • If you prefer a less sweet biscuit, reduce the granulated sugar slightly.

Find it online: https://suerecipe.com/chocolate-chip-buttermilk-biscuits-with-chocolate-gravy-recipe/