Light and Fluffy Chocolate Chip Biscuits

Name: Light and Fluffy Chocolate Chip Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2.25 cups self-rising flour; 1 cup of whole milk can add 1/4 cup more if it needs it; 1/2 cup unsalted butter (cold, cut into slices); 1 cup semi-sweet chocolate chips; 1/2 cup sugar; 1 cup confectioner's sugar; 1 teaspoon vanilla extract or butter flavoring; 1 tablespoon whole milk

Warm, tender, and dotted with melty morsels, these chocolate chip biscuits are a fun twist on a Southern classic.

What’s Not to Love About These Chocolate Chip Biscuits?

If you’ve ever wanted the comfort of homemade biscuits and the sweetness of a cookie all in one bite, this recipe is for you! They’ve got all the flaky layers that us Southerners swear by, and the chocolate chips give them just enough sweetness to make them pass as a dessert.

Speakin’ of flaky, have you had a chance to check out our Flaky, Fruity Apple Strudel recipe? Oh, if not, you’re really missin’ out!

These lil’ guys are perfect for breakfast with coffee, an after-school snack with a glass of milk, or a quick treat you can whip up in 30 minutes.

Now y’all come with me while we make us some sweet and flaky biscuits!

Ingredients

Self-rising flour
Whole milk
Unsalted butter
Semi-sweet chocolate chips
Sugar
Confectioner’s sugar
Vanilla extract or butter flavoring

How to Get the Best Chocolate Biscuits Every Single Time!

Keep the butter cold. Cold unsalted butter equals flaky layers. If your kitchen is warm, pop the dough back in the fridge for 5 minutes before baking.
Don’t overwork the dough. Handle it as little as possible once the milk goes in! Too much mixing makes tough biscuits.
Use parchment paper. For easy cleanup and even browning, line your baking tray with parchment paper instead of greasing.
Try mini chocolate chips. They distribute more evenly, giving you melty chocolate in every bite.

Taking a chocolate chip biscuit from a plate

Step-by-Step Instructions

1. Cut in the Butter

In a large bowl, combine the self-rising flour and cold butter slices. Use a pastry cutter, fork, or even your fingers to cut the butter into the flour until the mixture looks like coarse crumbs. Chill the bowl in the fridge for about 10 minutes.

A large bowl of self-rising flour and cold butter slices

2. Add Sugar, Chips & Milk

Stir in the sugar and chocolate chips until well blended. Pour in the milk and stir just until the dough comes together. Don’t overmix, or your biscuits will lose their tenderness!

Bowl of chocolate chip biscuit mix with chocolate chips and sugar added

Stirring all of the chocolate chip biscuit ingredients together

3. Fold the Dough

Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it like a letter, and repeat once more. This folding step is what creates those flaky layers.

Chocolate chip biscuit dough on a floured surface

4. Cut & Bake

Use a biscuit cutter or a floured juice glass to cut out rounds. Place them in a greased cake pan with the sides touching. Bake at 450°F for 14–16 minutes, until the tops and the edges of the biscuit are lightly golden brown.

Cutting rounds out of the chocolate chip biscuit dough

5. Glaze & Serve

Can’t forget the glaze! In a medium bowl, stir together the confectioner’s sugar, vanilla, and milk until smooth.

A small bowl of the chocolate chip biscuit glaze

While still warm, brush the biscuits with glaze made from powdered sugar, vanilla, and milk. Let them cool on a wire rack for a few minutes before serving.

Brushing the tops of the chocolate chip biscuits with glaze using a brush

A close up of glazed chocolate chip biscuits

Storage

Store leftover chocolate chip biscuits in an airtight container at room temperature for 2–3 days. For longer storage, freeze them (without glaze) and reheat in a 350°F oven for 5–7 minutes.

You can also just keep them in the fridge for up to a week!

Recipe FAQs

How do you make self-rising flour?

To make your own self-rising flour, simply add 1.5 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of all-purpose flour.

Can I use all-purpose flour instead of self-rising?

Yes! Just add 1 tablespoon of baking powder and ½ teaspoon of salt per cup of flour to make your own self-rising version.

Can I use buttermilk instead of whole milk to make my homemade biscuits?

You can use buttermilk in place of whole milk in this Southern biscuit 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 it to make your own buttermilk. Or you can just add whole milk and leave it be. It will be good either way.

Do I have to use semi-sweet chocolate chips?

Not at all. Dark chocolate, milk chocolate, or even peanut butter chips are all great options.

How do I keep biscuits from spreading too much?

Make sure your butter is cold and the dough isn’t too wet. If needed, refrigerate the cut dough for 10 minutes before baking.

How else can I serve my chocolate chip biscuits?

There are so many different ways to serve these puppies! Instead of the glaze, serve your chocolate chip biscuits with whipped cream (here’s our homemade recipe). Alternatively, go extra indulgent and add chocolate gravy to your homemade biscuit.