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Tender, light, and full of chocolate chips, these easy to make Chocolate Chip Biscuits will be your new favorite dessert treat! Serve them by themselves, as a fancy gourmet s’more, or as a fun strawberry shortcake.
I like this recipe for quick and easy biscuits because you don’t have to mess with cutting in the butter, or freezing butter, or grating butter. In fact, there’s no butter in this recipe. And, this is a fun biscuit mix to take camping with you.
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American Biscuits
This recipe is for American biscuits: a quick bread, that’s light and fluffy. It’s similar to a scone but not quite as dense as a scone.
This is not a recipe for British biscuits (which Americans call cookies).
And though American biscuits are typically savory, these sweet biscuits are amazing. They’re a fun twist on the classic and a welcome addition to breakfast or brunch.
How to make
I’ve given both oven baking directions as well as griddle/stovetop directions. I think the oven are easier if you’re at home, but the griddle is a great way to serve these when you go camping.
Make the dough
Whisk the flour, milk powder, and sugar together in a medium bowl. Using a fork or your fingers, work in the oil until incorporated.
Stir in the water to form a thick batter. Stir in the chocolate chips.
Oven bake:
Scoop the batter into eight ¼-cup mounds, place the mounds on a parchment paper lined baking sheet and spread each one to about 2-3 inches, leaving about 1-inch between each biscuit. Brush the tops of the biscuits with egg wash.
Bake biscuits 13-15 minutes or until golden brown on top.
Biscuits cooked on the stove/griddle on the right: they are flatter but still just as tasty. Be careful not to overcook them, as the chocolate can burn.
Stovetop or griddle:
Preheat a flameproof griddle or skillet and brush lightly with oil. Scoop the batter into eight ¼-cup mounds and spread each one to 3 inches. Cook over very low heat until lightly browned on the bottom, about 2 minutes. Brush the tops lightly with oil and flip.
Cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer. Keep an eye on them as the chocolate can burn.
Storage
Let the biscuits cool completely, and store them at room temperature in an airtight container for 2-3 days.
For longer storage, they can be frozen up to 3 months. Keep them in an airtight container or in a freezer storage bag. When you’re ready to eat them, let them thaw either on the counter or in the fridge.
Serving suggestions
These are a great sweet treat, perfect for breakfast, brunch, or afternoon snack. Cut them open and smear with butter and jam. Serve them like a scone with whipped cream or clotted cream.
Give them an icing drizzle for even more pizazz.
Camping
Take these camping. Make the biscuit mix in step one of the recipe card. Store the mix in an airtight container or a ziptop bag for up to 2 weeks. For that matter, you could mix in the chocolate chips too.
Once you’re ready to make them, pull out the mix and add the water. Cook them up in a low campfire or on a portable griddle.
Strawberry Shortcake
These biscuits make delicious strawberry shortcakes. My mom always served strawberry shortcake on biscuits.
Cut the biscuits in half and fill with strawberry almond cream cheese, sliced strawberries, and freshly whipped cream for a delightful gourmet strawberry shortcake.
S’mores
These chocolate-studded biscuits make a hearty twist on the classic s’mores.
Toast up a jumbo marshmallow and place it between two halves of biscuits for an ooey gooey gourmet s’more dessert treat.
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Recipe
Chocolate Chip Biscuits
Ingredients
- 1 cup self-rising flour
- 3 tablespoons Instant Dry Milk
- 2 tablespoons plus 1½ teaspoons granulated sugar
- 2 tablespoons oil
- ½ cup water
- ½ cup mini chocolate chips
- 1 egg beaten, for egg wash when baking in the oven
- Extra-virgin olive oil for brushing when cooking in a skillet
Instructions
- Whisk the flour, milk powder, and sugar together in a medium bowl. Using a fork or your fingers, work in the oil until incorporated.1 cup self-rising flour, 3 tablespoons Instant Dry Milk, 2 tablespoons plus 1½ teaspoons granulated sugar, 2 tablespoons oil
- Stir in the water to form a thick batter. Stir in the chocolate chips.½ cup water, ½ cup mini chocolate chips
Oven bake:
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Scoop the batter into eight ¼-cup mounds, place the mounds on the prepared baking sheet and spread each one to about 2-3 inches. Leaving about 1-inch between each biscuit. Brush the tops of the biscuits with the beaten egg for the egg wash (you'll have some leftover egg, as you won't need all of the egg for the egg wash).1 egg
- Bake biscuits 13-15 minutes or until golden brown on top.
Stovetop or griddle:
- Preheat a flameproof rimmed griddle and brush lightly with oil. Scoop the batter into eight ¼-cup mounds and spread each one to 3 inches. Cook over very low heat until lightly browned on the bottom, about 2 minutes. Brush the tops lightly with oil and flip.Extra-virgin olive oil
- Cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These are easy to make, and you’ll love the option to bake in the oven or cook on the stove. They’re light and tender and so yummy. I hope you love them as much as we do! Debi, author, Life Currents