| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 12 biscuits |
Ingredients
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup cold buttermilk, plus more as needed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 8 ounces chopped dark chocolate (or chocolate chips)
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda and salt to combine. Add the butter and toss with the flour until each piece is separated and fully coated in flour.
- Use your hands or a pastry cutter to cut the butter into the flour mixture until the mixture resembles a coarse meal (there should still be a few small crumbly bits of butter). Make a well in the center of the bowl.
- In a large liquid measuring cup, whisk the buttermilk, egg and vanilla together to combine. Pour into the well in the center of the bowl, then stir with a rubber spatula to combine. The dough should come together and be slightly sticky–if it seems dry, add more buttermilk, 1 tablespoon at a time, until it comes to the right consistency.
- Add the chocolate and stir until uniformly combined. Use a 1/4-cup scoop to drop heaping mounds of the batter on the prepared baking sheets, staggering the biscuits and placing 6 per sheet. Sprinkle each biscuit with turbinado sugar.
- Bake until the biscuits are golden brown spring back slightly when pressed in the center, 15 to 18 minutes. Let cool at least 15 minutes on the baking sheets and serve warm, or cool completely before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 278 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 161 mg |
Reviews
Just made them and they turned out amazing!! Perfect recipe!
One the tastiest things I have ever made..thank you soooo much mind for showing me this recipe!!!!
The fact that is simple to make with simple ingredients. It’s to The point, not too much stress in prep time, cooking time and serving. The total time for this recipe is little under one hour at 55 minutes. It’s definitely a recipe I want to make and get a joy in making. The cooking class with Chef, Erin McDowell, was well received in her presentation. She was personable, effervescent and upbeat. She gave loads of baking tips that was informative such as how to substitute buttermilk. I definitely want to cook along with her with this recipe, since I am a beginner’s cook. So, this show I definitely want to watch again. Happy Mother’s Day!