Ingredients
• 2 cups (250g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (115g) cold unsalted butter, cubed
• ¾ cup (180ml) cold heavy cream (plus 1–2 tbsp extra for brushing)
• 1 tsp vanilla extract
• ¾ cup (130g) mini semi-sweet chocolate chips (freeze 5 min to prevent melting)
• Optional: coarse sugar for topping
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs (pea-sized bits).
- Stir in chocolate chips.
- In a small bowl, mix cream and vanilla. Pour into dry ingredients; stir just until shaggy dough forms—do not overmix!
- Turn onto floured surface. Gently pat to ¾” thick. Cut 6–8 rounds (2½–3″ cutter). Reroll scraps once.
- Place on sheet, brush tops with cream, sprinkle with coarse sugar (if using).
- Bake 12–14 min until golden and puffed. Cool 5 min—serve warm (chocolate stays gloriously gooey!).
💡 Pro tip: For extra flakiness, fold dough like a letter (rectangle → fold in thirds) before final pat-and-cut.
PREP TIME & NUTRITION (per biscuit, makes 8):
Prep Time: 10 min | Cook Time: 14 min | Total Time: 24 min | Servings: 8 | Calories: 240 | Net Carbs: 28g | Fats: 13g | Protein: 3g