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Chocolate Chip Buttermilk Biscuits

I believe it was Williams-Sonoma recently who shared a post on social media that suggested serving sizes for dinner rolls at Thanksgiving. The recommended size for rolls was 1 to 2 rolls per person. I’m not sure whose home they visited but it wasn’t ours! Rolls or biscuits, we’re a bread family which means one isn’t going to cut it! I feel the same way about these Chocolate Chip Buttermilk Biscuits. They are so soft and once the chocolate and biscuit meet, the taste is out-of-this-world good!

I don’t need to say a whole lot about biscuits. They should be slightly crisp on the outside and full of soft fluff on the inside. Biscuits make every meal better and are the perfect comfort snack. These are a good ‘ol fashioned buttermilk biscuit but with some added sweetness from the chocolate chips and a hint of vanilla. I think they’re pretty delicious plain, but you can’t go wrong with a pat of butter. I think you could really go all in and add some nut butter for a quick and easy (somewhat) balanced breakfast. I love these biscuits because they’re simple to make and who doesn’t love chocolate chips!? I know I do!

Some quick tips to make these biscuits the absolute best:

  • You’ll want to use very cold buttermilk and very cold butter. The colder these two ingredients are, the fluffier your biscuits will be.

  • Use your hands for this recipe. You don’t want to mix by a handheld mixer or a stand mixer since that can easily overwork this dough.

  • Since you’ll want to mix these by hand, grating the butter rather than cubing it will save you time and keep your wrists from cramping. If you’re up for a challenge, cubed butter works just fine.

  • You’ll want to flatten the dough by hand instead of using a rolling pin. Flatten the dough and fold it 3 or 4 times, creating layers which will make the fluffiest of biscuits.

  • If you’re looking to create more of a dessert biscuit, you could top these with a glaze. To make a quick glaze, whisk together a cup of powdered sugar with a splash of heavy cream and a teaspoon of vanilla extract.


2 cups self-rising flour (I love White Lily)

1 tablespoon baking powder

¼ teaspoon salt

2 tablespoons light brown sugar

2 tablespoons granulated sugar

½ cup (1 stick) cold butter, shaved or cubed

¾ cup cold buttermilk

1 teaspoon pure vanilla extract

½ cup mini chocolate chips

2 tablespoons butter, melted (for brushing)


Preheat oven to 450°. Prepare a baking sheet by lining it with parchment paper.

In a large bowl, whisk flour, baking powder, salt, and sugars together. Cut in butter by using a pastry cutter (or mix in shaved butter). Stir in chocolate chips until just combined.

Stir the vanilla extract into the buttermilk. Add buttermilk mixture to flour mixture and stir until just combined.

Turn dough onto a generously floured surface. Knead dough just enough to ensure that it is held together well. If dough is too runny, add more flour and knead just until incorporated.

Flatten dough into a rectangle and fold it into 3 or 4 layers. Flatten dough into a rectangle again. You will fold and flatten the dough at least 3 times, making about 4 biscuits from each rectangle.

Flatten rectangle until dough is about 1-inch thick and using a biscuit cutter or a 2 ½ -inch cookie cutter, create a round shape by cutting into the dough.

Place biscuits on lined baking sheet, just barely touching. Brush tops of biscuits with melted butter. Bake for 15 minutes or until biscuits are lightly golden brown. This recipe should make between 10 and 12 biscuits.

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