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!

Would love to hear if you try this recipe!

xx, Riss

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