Print Recipe

Featherlight Chocolate Biscuits


  • 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


  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla or butter flavoring
  • 1 tablespoon whole milk


  • 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.
  • 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).
  • 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.
  • Pat this out again into a rectangle and repeat folding process once more.
  • 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.

To make glaze

  • Stir together confectioner's sugar, vanilla, and milk until smooth. Brush over top of biscuits. Allow to sit for a few minutes before serving.