Chocolate Chip Biscuits
Not just regular ole chocolate chip biscuits …we’re going to top them off with a rich vanilla bean and cream cheese frosting. Because if we’re going to do it, might as well do it right. I’m laughing a little sharing this recipe because I didn’t start making homemade biscuits until a couple months ago and now here I am getting all crazy and throwing in chocolate chips. Not really sure why I always felt so intimidated and hesitant to make biscuits that didn’t come out of a can? Nonetheless, I’m enjoying this new season of life and getting to experiment more in the kitchen.
If you’re not in the mood for chocolate chips, you could substitute with blueberries or craisins but, I promise you’re going to love this sweet and chocolatey biscuit just as it is— especially hot out of the oven. On another note, we don’t have a small biscuit cutter so I used the top of a champagne flute to get the size I was looking for, which is about 1.5 - 2” wide.
Other notes:
If you don't have buttermilk on hand, simply add 2 1/4 tsp of white vinegar (or lemon juice) to a measuring cup. Top off with dairy milk until you reach the 3/4 cup mark. This is what I used in this recipe!
Also, I ran out of powdered sugar so I simply added 1 cup of granulated sugar w/ 1 tbsp cornstarch into a Nutribullet and pulsed until sugar reached a fine and fluffy consistency. Worked like a charm!
Recipe adapted from Wood and Spoon!
Chocolate Chip Biscuits with a Vanilla Bean Cream Cheese Frosting
Ingredients
Instructions
- Preheat oven to 450° F.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- Use a pastry cutter or the back of a fork to cut in the cream cheese and 1/4 cup cold butter until small clumps exist. We want to have bits of clumpy butter throughout, just make sure they're not too big!
- Stir in the chocolate chips and then add the buttermilk, stirring to combine.
- Dump the shaggy dough out onto a floured surface and lightly pat dough into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a small biscuit cutter (or the top of a champagne flute) to cut out rounds of dough. Gently combine leftover scraps, pat out, and cut remaining dough.
- Place biscuits at least 1 1/2" apart onto a lightly greased baking sheet and brush the tops with the melted butter.
- Reduce the heat to 400° and bake for 16 - 18 minutes or until the tops are puffed and golden. Depending on the size of your biscuit, you might need to bake a little longer.
- Allow biscuits to cool a bit before frosting.
- Beat butter, cream cheese, powdered sugar, and vanilla bean paste in a large bowl just until smooth. Add milk, a tablespoon at a time until you a nice thick smooth icing.
- Drop a tablespoon of frosting on top of each biscuit and serve!
Notes:
If you don't have buttermilk on hand, simply add 2 1/4 tsp of white vinegar (or lemon juice) to a measuring cup. Top off with dairy milk until you reach the 3/4 cup mark. This is what I used in this recipe!
Also, I ran out of powdered sugar so I simply added 1 cup of granulated sugar w/ 1 tbsp cornstarch into a Nutribullet and pulsed until sugar reached a fine and fluffy consistency.
Recipe adapted from Wood and Spoon
Calories
112.92Fat (grams)
6.38Sat. Fat (grams)
3.81Carbs (grams)
12.75Fiber (grams)
0.40Net carbs
12.35Sugar (grams)
5.49Protein (grams)
1.72Sodium (milligrams)
129.52Cholesterol (grams)
15.33To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Would love to hear if you try this recipe!
xx, Riss
