Buttery, flaky Southern-style biscuits loaded with sweet mini chocolate chips.
These flaky chocolate chip biscuits are the best sweet breakfast. They're super tall, crispy on the outside, and soft and tender on the inside.
Flour, baking powder, baking soda, salt, sugar, cold butter, buttermilk, mini chocolate chips.
First, add flour, baking powder, baking soda, sugar, and salt to the bowl of a stand mixer with the paddle attachment. Mix on low until combined.
Add cold butter cut into cubes. Mix on low until the butter is coated in flour and the smallest pieces are pea-sized. Stir in the chocolate chips until just combined and add buttermilk.
Transfer the shaggy dough to a lightly floured surface. Shape it into a rectangle with your hands and cut into 4 squares.
Stack the squares on top of each other, press them down, and re-roll into a rectangle again. Do this a total of 3 times.
Use a biscuit cutter to cut out the biscuits, re-rolling out the dough with a rolling pin as needed. Chill for 40 minutes while you preheat the oven to 450F.
Brush the biscuits with melted butter, sprinkle with coarse sugar, and bake for 15 minutes or until golden brown.
Serve the biscuits warm with butter or jam and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.