Featherlight Chocolate Biscuits

Featherlight Chocolate Biscuits

This recipe comes to you courtesy of my sweet little girl, Katy. Chocolate Biscuits are one of her favorite treats, and I actually have three different ways that I make them. Today, I’m showing you my extra special way to make feather light chocolate biscuits, with a lovely little glaze on top.

As far back as I can remember and as far back as our family “stories” go (the ones that are handed down from generation to generation) biscuits have been a staple on our tables. There are as many ways to make them as their are cotton plants in a field, and all of them are wonderful in my mind. The great thing is that these recipes have been handed down from one generation to the next, and at some point we’ve each taken our turn standing in the kitchen while the craft was explained and demonstrated before we stepped in and began making them on our own.

This recipe just sprang up out of Katy’s love for chocolate and my desire to do something creative with it, so it isn’t a generation’s old recipe, but it will become one as soon as Katy Rose starts making them herself. Right now, she’s beside me, helping with each step along the way. Sometimes I just stand over her shoulder and talk her through it. Soon enough though, I’ll be off doing something else while Miss Katy works kitchen magic all on her own.

And that is what it is all about. Cooking up memories together while equipping our kids to cook them up on their own. Next time you head into the kitchen, I encourage you to take the hand of someone dear to you and invite them along.

Now y’all come with me while we make us some biscuits….

Featherlight Chocolate Biscuits - These are amazing!

You’ll need: Self Rising Flour*, Whole Milk*, COLD Butter, Semi-Sweet Chocolate Chips, and a little sugar.

For the Glaze you will need: Confectioner’s Sugar, Milk, and Vanilla (glaze ingredients not pictured)

*To make your own self rising flour, simply add 1 + 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.

*You can use buttermilk in place of whole milk in this recipe if you like. You can also add one tablespoon of vinegar OR lemon juice to the amount of milk called for and stir, then let it sit for five minutes before using to make your own buttermilk. Or you can just add whole milk and leave it be. It will be good either way.

Featherlight Chocolate Biscuits - These are amazing!

Cut your butter up into pats to make it easier to cut into the flour. 

Featherlight Chocolate Biscuits - These are amazing!

Cut it in with a pastry cutter or long tined fork.

I used to be adamant about only using a fork since that is what my grandmothers used but as my age has creeped up and Uncle Arthur have decided to visit more frequently up on me, I’ve given in to the ease of a pastry cutter on these old hands of mine.

Remember what I said about this bracelet in my last post? Well there it is again, long-suffering! lol At least it’s right next to peace :)

IMPORTANT: After you get the butter all cut into the flour it will look like a slightly lumpy flour mixture. Place this whole bowl in the fridge for ten minutes.

Sidenote: I’m typing this at 4:37 AM and drinking a cup of coffee while I do it. I just wanted to give a little shout out to coffee for always being there when I need it :)

Featherlight Chocolate Biscuits - These are amazing!

After ten minutes has passed, stir in chocolate chips and sugar until well mixed.

Featherlight Chocolate Biscuits - These are amazing!

Pour in milk and stir until all of the flour has been moistened.

This will be globby dough when you are done. After you’ve stirred in the milk, if you still have dry spots, you can add a little more milk, maybe 1/4 of a cup. Don’t stir too much, just what you have to do, because while we want everything nice and moist, we don’t want to overwork our dough.

Featherlight Chocolate Biscuits - These are amazing!

Place some waxed paper or parchment paper on a counter and sprinkle liberally with more flour (self rising is fine).

Of course, you can just do this directly on a clean countertop as well if you want, it’s your mess to clean up :)

Featherlight Chocolate Biscuits - These are amazing!

Dump your dough onto the flour lined area.

Featherlight Chocolate Biscuits - These are amazing!

Sprinkle the top with more flour.

Featherlight Chocolate Biscuits - These are amazing!

Pat it out into a rectangular-esque type shape with your hands.

I pat the palms of my hands into the flour before patting to keep it from sticking too badly but you really should have a little taste of this dough anyway, it is delicious!

Featherlight Chocolate Biscuits - These are amazing!

Okay, now I want you to take one side of that dough and fold it over to the center….

Featherlight Chocolate Biscuits - These are amazing!

At this point my camera battery died so I just pulled out my phone and kept on snapping…

Now fold the other side up over the first side. You end up with a log-ish looking thing but it really is folded together :).

This is a way of kneading your dough without overworking it, which can cause biscuits to be tough. By using this method for the chocolate biscuits, they’re really tender and fluffy.

Featherlight Chocolate Biscuits - These are amazing!

Pat that out again and repeat the folding process one more time.

Featherlight Chocolate Biscuits - These are amazing!

Now take a biscuit cutter or juice glass and tap the rim of it around a bit in some flour.

Featherlight Chocolate Biscuits - These are amazing!

then cut out your biscuits.

Featherlight Chocolate Biscuits - These are amazing!

Place them in a pan that has been sprayed with cooking spray.

I’m using a round cake pan. This recipe makes about a dozen and you may or may not be able to get them all in this round pan so feel free to use something else. I like to cook them in a pan like this because it helps their sides to touch, which helps them to rise more and be fluffier. Biscuits are friendly little morsels of bread and they like to be together so that they can support one another and help them to rise up from humble beginnings! Kinda like good, old fashioned friends.

If I have leftover biscuits that won’t fit, I just cook them off to the side in another small pan.

Featherlight Chocolate Biscuits - These are amazing!

Bake these at 450 for 14-16 minutes, or until they are lightly golden on top.

Featherlight Chocolate Biscuits - These are amazing!

Mix up a little sweet glaze by stirring together 1 cup Confectioner’s Sugar, 1 teaspoon vanilla, and 1 tablespoon milk. Stir until all the lumps are gone.

Featherlight Chocolate Biscuits - These are amazing!

Brush this across your biscuits.

Featherlight Chocolate Biscuits - These are amazing!

Allow to sit for just a few minutes until it sets.

Featherlight Chocolate Biscuits - These are amazing!

Take a bite of angel soft heaven :)

Featherlight Chocolate Biscuits

Featherlight Chocolate Biscuits

Ingredients

  • 2+1/4 cups self rising flour
  • 1 cup whole milk (can add 1/4 cup more if it needs it)
  • 1/2 cup cold butter, cut into slices
  • 1 cup semi sweet chocolate chips
  • 1/2 cup sugar
  • glaze
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla or butter flavoring
  • 1 tablespoon whole milk

Instructions

  1. In large bowl, place flour and sliced cold butter. Cut butter into flour with a fork or pastry cutter until fully incorporated and it resembles lumpy flour. Place this bowl in the refrigerator for ten minutes.
  2. After ten minutes have passed, stir sugar and chocolate chips into flour mixture until well blended. Add milk and stir just until moistened (can add 1/4 cup more milk if need be).
  3. Turn dough out onto lightly floured surface. Dip palms of hands in flour and pat out into a rectangular shape. Gently fold the right side over onto the middle of the rectangle. Fold left side over on top of folded right side - like you are folding a piece of paper to put into an envelope.
  4. Pat this out again into a rectangle and repeat folding process once more.
  5. Dip juice glass or biscuit cutter into flour and cut out biscuits. Place biscuits on lightly greased pans with their sides touching. Bake at 450 for 14-16 minutes, or until lightly golden on top.
  6. To make glaze
  7. Stir together confectioner's sugar, vanilla, and milk until smooth. Brush over top of biscuits. Allow to sit for a few minutes before serving.
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“Blowing out someone else’s candle doesn’t make yours burn any brighter”.

~ Unknown

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Thanks to my friends at White Lily for sponsoring this post. Now go show someone who to make biscuits :)

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Comments

  1. courtney d. says

    These look delicious! They look similar to Bo Jangle’s bo berry biscuits. Could I substitute blueberries instead of the chocolate chips? Thanks for all your delicious recipes Christy! We just ate your Mama’s Taco Casserole for dinner last night!

  2. Susan says

    Oh my! These look wonderful – can’t wait to try them with my granddaughter. She’s only 2 but has shown such an interest in “cookin’ ” – her favorite questions are “what’s that?” and “can I taste?”. Thanks for all the good, down-to-earth, family-friendly recipes! Keep ‘em coming!

  3. Kathy says

    First of all I noticed your bracelet with the “longsuffering” showing before I even read your note. Second I thought I was the only person that called it globby dough, and third, I look forward not only to your wonderful recipes but your inspiration each day. You are brightening people’s lives, and you help many people get over their fear of cooking certain things ( like biscuits) . Thank you.

  4. Candi says

    As if you don’t have enough to do already…you and Katy Rose could start a Kid’s Cooking blog…with videos and all. My neice and nephew loved the Kid’s Cooking competition they had on Food Network. You may have a future TV star in the making! Just kidding…not really.

  5. Keith Roberts says

    Those look so incredible!! Getting those ingredients today to make those, as always, I love seeing your email in my box!! It brightens my day and of course makes me hungry!! Thanks for being you :))

  6. Crystal says

    Boy these look goooooood! I’d love them with raisins, I’ll have to try that too. I noticed one side of your biscuits were more browned then the other, if I may suggest, turn the pan 1/2 way through cooking for more even browning.

  7. MARSHA G says

    Another Christy Great! These sound divine. I would have in the past made these as a sweet treat for sweet teachers but my daughter has graduated and will head to ORU in the fall 6 hours away so I guess I will have to get up early and pass these out to elderly neighbors to go with their morning coffee. Christy I love you site, all of the inspirational messages and great recipes. It is like getting to read a letter from an old neighbor that has a lot of good things to tell us. Thank you Christy.

  8. Dana says

    These look amazing! Would these be good frozen then reheated and how would I go about that? Freeze before or after baking. We are going on vacay in a month and I would love to make and freeze these now to take with us. Thoughts?

  9. maryann says

    Christy, although I haven’t tried this recipe yet, I do the fold over kneading also (learning on your site). but with each fold over I spread a lite layer of room temp butter then sprinkle cinnamon sugar before folding. It gives it that layer effect of canned biscuits. Also replace the CC with raisins. I make square biscuits so that I don’t have the scraps to rework. Then refrigerate the dough for 20 minutes before preheating the oven to make sure the butter has become cold again.

  10. Lori D says

    They remind me of the old Hardee’s cinnamon & raisin biscuits, only better. Thanks to you I have nearly mastered biscuit making & they turn out pretty high instead of “pie crust wanna-be’s.” I am going to try this. It’s like my biscuit making final exam! Wish me luck! :)

  11. Tobi says

    My dough turned out more batter like..just wondering if it was supposed to be that way? I made it work..just wondering. Your recipes always work perfectly, so maybe I measured something wrong.

  12. Karen says

    My dough also turned out more like cake batter – I couldn’t even knead or roll out or anything. Is there a typo in the recipe? My kids are looking forward to trying this recipe again!

    • says

      No type-o’s, this is the exact recipe I use. However, this is a much softer biscuit batter than the traditional ones. Depending on the flour you use, it may absorb milk more or less than others (and even brands vary by batches). If you try it again and have the same problem, add in another 1/4 cup of flour and let it sit for a minute or two so it can absorb the milk. Then, generously flour your surface before turning it out and make sure you pat your hands in flour, too, as they will stick like nothing else! lol
      I’m terribly sorry you had a problem with this recipe though! And also, this batter isn’t really the type that you roll out or knead, so make sure you avoid both of those actions. Just pat it out and then fold it over into itself like I talk about in the post. Your hands are all you need here :)

  13. Carol White says

    Uncle Arthur! My grandmother would say “‘ol Uncle Arthur is paying me a visit” when her arthritis was acting up. So would my dad and now me. Never heard anyone else use that phrase! I hope Uncle Arthur doesn’t give you too much trouble.

  14. Patricia Moton says

    Christy I’m writing because I had a recipe that I got from u & I tried it once but I messed it up because I baked it in a bunt cake pan & it didn’t turn out right & wen I looked for the recipe to try it with the two cake pans I couldn’t find it. Could u pls send me the recipe for the strawberry cake with the cream cheese frosting. I’m a subscriber. Thank U Patricia

  15. heidi starling says

    I just made these. WOW!! So light almost like a muffin. My dough was very sticky. Im not sure what I did wrong so I didnt know how they were going to turn out but thry were very good. Awesome recipe!

  16. Joanna says

    I made these biscuits this morning for breakfast. They were so yummy! My husband polished off the rest of the pan after church. Thank you for all of the wonderful receipes and pictures that you include in your posts. It makes cooking almost fool proof. Lol

  17. Carol says

    My goodness – you’re up, baking and blogging at 4:37 am??? and going strong all day long, then cooking dinner, cleaning up – and all the other family activities ? Makes me feel old that I’m only outside driving machinery on a ranch, working cows, and eating popsicles for dinner because it’s so freakishly HOT !! And I don’t even want to open my eyes at 6:30 AM (even though I need to be outside early to be some of the heat!) let alone 4:37 AM! Hope you get to rest on those lovely family weekend adventures ! Or at least let us all know which vitamins you are taking ………

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