Chocolate Chip Biscuits

square crop of biscuits piled up on a piece of parchment paper.

5 from 1 vote

Tender, light, and full of chocolate chips, these Light and fluffy Chocolate Chip Biscuits are super easy to make, and the biscuit mix can be taken camping with you.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword biscuit, biscuits, chocolate chip

Prep Time 5

Cook Time 15

Total Time 20

Servings biscuits

Calories 177kcal

Author Debi

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

Adapted from Food & Wine

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.

Turn the biscuits into strawberry shortcakes or s’mores. Or serve them simply with a smear of butter and jam.

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.

Nutrition