As previously mentioned we are biscuit fans in our home. I usually stick to the basic recipe, but one hungry afternoon it dawned on me that chocolate chips would be a great addition. I took the idea a step further, and tweaked my recipe to provide similar flavors to chocolate chip cookies. Why not? They ended up having a buttery biscuit feel with the salty, brown sugar quality of cookies. They are perfect alongside afternoon coffee!
Chocolate Chip Cookie Biscuits
Adapted from Cream Biscuits from The Art of Simple Food by Alice Waters
Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons brown sugar
- 2 teaspoons baking powder
- 6 tablespoons Earth Balance (vegan margarine), cut into medium sized pieces
- 2 teaspoons molasses
- 3/4 cup non-dairy milk
- 1/4 cup chocolate chips
1. Preheat your oven to 400. In a medium bowl combine the flour, salt, sugar and baking powder.
2. With your fingers or a pastry cutter cut in the Earth Balance pieces until they are the size of peas.
3. Take 1 tablespoon of milk out of the 3/4 cup and set it aside. Combine the molasses with the rest of the milk and pour the mixture over the flour. Stir gently with a spatula until it comes together.
4. Gently fold the chocolate chips into the biscuit dough.
4. Gently fold the chocolate chips into the biscuit dough.
5. Pour the dough onto a floured surface and gently knead it a few times until it’s not super sticky. Pat it out gently to 1″ thick. Fold the dough over itself and pat it out to 1″ thick again. Repeat twice to fold 3 times. This needs to be done very gently! Pat it like you’re playing patty cake with a baby. No smooshing. After the third fold pat the dough to 3/4″ thick, and cut out your biscuits. Don’t forget to pat together your scraps to get 1 or 2 more! Repeat until you’re out of dough. With a normal sized cutter (2-2 1/2 inches) I get 8 biscuits.
6. Brush the biscuits with the remaining tablespoon of milk. Bake for 15-17 minutes until the tops are golden.