Who can resist a classic Southern buttermilk biscuit loaded with chocolate chips and then dipped in a rich chocolate glaze? Whether you’re enjoying them with a hot cup of coffee with breakfast or as an after dinner dessert, these biscuits are just the right mix of a light and flaky biscuit and chocolatey goodness. If you’ve ever wondered how to achieve the perfect breakfast treat, I've got easy to follow directions so that you can master the art of Southern biscuits.
Splurge for Breakfast with Chocolate Dipped Buttermilk Biscuits
Buttermilk Biscuits are a Southern staple, and not just for slathering butter and jam. Try making them with chocolate.
This recipe features a made-from-scratch biscuit dough, just like Grandma used to make. Then, add some chocolate chips and a chocolate glaze for a sweet twist. The chocolate chips are like little pockets of heaven, oozing out with each bite.
Making the dough is a super simple process involving mixing, folding, and rolling, creating layers of buttery goodness with a touch of sweetness. The trick is to stack the dough and roll it out multiple times, which makes the biscuits incredibly tender and flaky.
The glossy chocolate glaze coating the top is the star of the show with these biscuits. It’s like a chocolate-covered donut, adding just the right amount of sweetness without overpowering the biscuit itself.
The secret is a little corn syrup added to the chocolate. The glaze firms up as it cools, giving the biscuits a perfect finish that will satisfy your chocolate craving.
Add flour, baking powder, baking soda, salt and sugar to a food processor and process to combine. Add cold butter and process until it resembles coarse meal with chunks of butter the size of peas.
Add buttermilk and mix just until the dough comes together. Turn out onto a lightly floured cutting board and roll out into a rectangle. Sprinkle chocolate chips on top and press them into the dough with a rolling pin.
Cut the dough into sections and stack them on top of each other, use a rolling pin to roll it into a rectangle and repeat 2 more times. Roll into a rectangle that is 1 ½ inches thick. Cut into 12 -15 biscuits using a 2 inch biscuit cutter. Cut straight down and don’t twist. Place biscuits on a rimmed baking sheet lined with parchment paper, freeze for 10 minutes.
Preheat oven to 425º.
Remove from the freezer and bake for 12-15 minutes until golden brown.
Glaze
Combine the chocolate chips, butter and corn syrup in a small shallow bowl. Microwave on 50% power for about 2 minutes, stirring occasional. Whisk until smooth. Dip the tops of the biscuits into the chocolate glaze and let rest until the chocolate sets.
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