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Cream Cheese Chocolate Chip Biscuits Recipe

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 biscuits
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American

Description

Soft and fluffy southern-style cream cheese chocolate chip biscuits topped with a creamy cream cheese glaze. These tangy, buttery biscuits studded with mini chocolate chips are perfect for an indulgent breakfast or weekend brunch treat. Inspired by Callie's Hot Little Biscuits, this recipe delivers a special, comforting start to your day with layers of flaky texture and rich flavor.

Ingredients

For the Biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
  • ½ cup (85 gm) mini chocolate chips
  • ¾ cup (180 gm) cold buttermilk

For the Topping:

  • 2 ounces cream cheese, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 1–2 tablespoons milk

Instructions

  1. Preheat and prepare dry ingredients: Preheat your oven to 450°F (232°C). In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix thoroughly to distribute the leavening agents evenly.
  2. Cut in cream cheese and butter: Using the back of a fork or a pastry cutter, cut the room temperature cream cheese and cold unsalted butter into the dry ingredients until the mixture contains large pea-sized clumps. This helps create a flaky texture in the biscuits.
  3. Add chocolate chips and buttermilk: Stir in the mini chocolate chips evenly throughout. Pour in the cold buttermilk and gently stir with a spoon or spatula just until the dough comes together, being careful not to overmix.
  4. Shape and fold dough: Turn the shaggy dough onto a floured surface. Using floured hands, gently pat it into a 1-inch thick rectangle. Fold the dough into thirds like a letter, then pat it out again to 1-inch thickness. This folding technique adds layers to the biscuits.
  5. Cut and prepare biscuit rounds: Using a 2-inch biscuit cutter, cut out rounds from the dough. Gather the scraps, gently combine, pat out again to 1 inch thick, and cut out additional rounds until all dough is used.
  6. Arrange and bake: Place the biscuit rounds about 2 inches apart on a baking sheet. Brush the tops with the 2 tablespoons of melted butter for a golden finish. Place the sheet in the oven and immediately reduce heat to 400°F (204°C). Bake for 18-20 minutes until the biscuits are puffed and golden, rotating the pan if necessary for even browning.
  7. Prepare the cream cheese topping: While biscuits cool briefly, beat the room temperature cream cheese and powdered sugar in a bowl until smooth. Add 1 to 2 tablespoons milk to achieve a spreadable consistency.
  8. Glaze and serve: Spread a dollop of the cream cheese glaze over each warm biscuit and serve immediately for the best flavor and texture.

Notes

  • Handle the dough gently to keep biscuits flaky and tender.
  • Be sure to use cold butter and cold buttermilk for better layered texture.
  • Room temperature cream cheese is essential for easy mixing and smooth dough.
  • Freshly baked biscuits are best enjoyed warm with the glaze just spread on top.
  • You can substitute mini chocolate chips with regular sized chopped chocolate if desired.
  • If biscuits brown too quickly, tent with foil and continue baking until done.

Find it online: https://suerecipe.com/cream-cheese-chocolate-chip-biscuits-recipe/