Chocolate Buttermilk Biscuits

in Biscuits, Desserts

Biscuits are rarely dessert. WHY? They’re too delicious not to be dessert, amirite? Of course I am.

I decided to take these unjust matters into my own hands and make biscuits more like chocolate cake, but still biscuits. Do you see what I’m doing here?

When I set out on this journey, I figured I’d just make chocolate biscuits, smother them with butter, say it’s breakfast/dessert and call it a day. But then I peeped in the fridge and spotted some near-dying strawberries and whipped cream that was flirting with its expiration date, sooo…it became quite clear that I just needed to make a chocolate rendition of Southern strawberry shortcake.

This is typical of how kitchen awesomeness happens for me: a mishmash of refrigerator stragglers just trying to find a place in this world.

These biscuits are loaded with chocolate. First, there's Dutch cocoa powder mixed with all of the other dry ingredients. After it's mixed up, it looks a lot like Ovaltine.

Shout-out to Ovaltine for being a staple in my childhood!

Do kids still drink Ovaltine? I hope so.

P.S. Do you guys drink milk as an adult? I always think it's super weird when I see grown-ups drinking milk. I dunno--it might be just me, but I haven't had a full glass of milk in probably a decade.

Back to business.

Next, you’ll melt some chocolate and when it’s cool, you’ll mix it in the blender with the buttermilk and egg. It’ll look exactly like Ovaltine milk.

Don’t drink it–it’s deceiving. Buttermilk with raw egg. Not adorable.

(OMG – Why are we using a blender?! Something else to clean up! Yes, I know, I’m sorry. But it won’t blend properly by just mixing. The buttermilk will just have small clumps of chocolate throughout. Not what we’re going through.)

The dry and wet are all mixed up. And then the biscuits take a trip to the oven for about 15 minutes, give or take.

These biscuits are slightly flakey, very moist with a cake-like interior. A cross between a biscuit and a piece of chocolate cake. I’m mad at exactly none of this.

Whip up some whipped cream, slice some strawberries, macerate the heck out of them, and serve. It’s totally dessert time, yo!

Chocolate Buttermilk Biscuits

Print this recipe!

2 cups all-purpose flour
4 tablespoons dutch processed cocoa powder
2 tablespoons white granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
6 ounces unsalted butter, cold
3 ounces semi-sweet chocolate, melted and cooled
1/2 cup buttermilk, plus 3 tablespoons, cold and shaken
1 large egg

1. Preheat oven to 450F.

2. In a large bowl, mix together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer for 10 minutes. When it’s done chilling, break up the butter with your hands until it resembles small peas in the flour mixture.

3. In a blender, add the melted chocolate, buttermilk and egg. Pulse until thoroughly combined, and mixture resembles chocolate milk.

4. Add the buttermilk mixture, all at once, to the flour mixture. Mix until barely combined, lightly kneading the dough in the bowl. Dough will be sticky–that’s okay. Sprinkle your kitchen counter with flour and dump the dough onto it. Knead a few times to bring it all together (4 to 5 times). Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a biscuit cutter (I used a 4-inch cutter and got 6 biscuits). If you use a 3-inch cutter, you’ll end up with 8.) Recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.

5. If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick them in the freezer for 2-3 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of with egg wash and bake in oven or 15-17 minutes, or until tall and slightly golden brown on top. Serve biscuits warm with macerated* strawberries and whipped cream.

*Tip: To mascerate strawberries, slice up desired amount and transfer to a small bowl. Add a tablespoon of white granulated sugar (per every 5-6 medium-sized strawberries you use), a teaspoon of lemon juice and let the mixture stand for 10-15 minutes.

Yields 6 (4-inch) biscuits

{ 53 comments… read them below or add one }

Mary May 4, 2012 at 10:11 pm

This is why I read your blog.
I want to make these, but I’m out of buttermilk. It’s an important ingredient, obviously, but would a substitution such as milk with cream of tartar work in a pinch?

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Adrianna May 5, 2012 at 1:09 am

Yes, it’s important. I’ve never used the cream of tartar substitute, actually. If you’ve tried it, go to town. I rarely do the substitute, but the one I like the best is the lemon + buttermilk combo.

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DessertForTwo May 4, 2012 at 10:25 pm

I love this! It’s about time biscuits were made even sweeter!

I get the majority of my creations from refrigerator ingredients that need to be used up, too. People say ‘oh you’re so creative.’ Uh, no. I’m a horrible grocery shopper & buy enough food for 4 people every week…’

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Nina @ ambrosia May 4, 2012 at 10:30 pm

This looks fantastic! I love traditional strawberry shortcake, but I’m a real chocaholic, so it’s nice to see some chocolate incorporated into the recipe. Chocolate biscuits sound delicious, I definitely want to try these out!

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Mike @TheIronYou May 5, 2012 at 12:33 am

Ok, I’m gonna say it: you are the absolute queen of biscuits!
Salty, sugary, chocolatey, there’s really nothing that you can’t do when it comes to biscuits.
A-M-A-Z-I-N-G

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Margarita May 5, 2012 at 2:16 am

Ok so when I was at the grocery store today, I totally thought about getting some buttermilk but decided not to. After reading this post, I’m mad at myself. Do you think heavy cream+yogurt would work?

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Adrianna May 5, 2012 at 1:31 pm

Do you have milk and lemon? I favor that buttermilk substitute.

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Miss K May 5, 2012 at 3:30 am

Looks like heaven!

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Katrina @ Warm Vanilla Sugar May 5, 2012 at 4:20 am

Goodness, these look heavenly! Love it!

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Running from the Runs May 5, 2012 at 5:29 am

Oh, my, goodness. Why have we never seen this before? Pure brilliance! Cannot wait to try!

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Melanie @ Just Some Salt and Pepper May 5, 2012 at 6:11 am

Wow! I never even thought to put chocolate in my biscuits. What a great idea!

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Christina May 5, 2012 at 6:45 am

I have that same little plate! It’s so cute, but it would be even cuter if it had chocolate biscuits on it.

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Blog is the New Black May 5, 2012 at 7:31 am

NEver seen chocolate buttermilk biscuits- love this idea!

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teresa May 5, 2012 at 8:14 am

Oh these looks so yummy!
I’d like to put some peanut butter between these.
Yum!
xo

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laura @ glutton for nourishment May 5, 2012 at 8:26 am

oh my goodness, delicious!!!

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Kristina May 5, 2012 at 9:01 am

Mmm…!! These look AMAZING! I’m happy found those strawberries in your fridge because they look soooo yummy with the fruit and whipped cream!

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Allyn May 5, 2012 at 9:18 am

We have biscuits with chocolate gravy down here in the south. I used to date a guy whose mom made the best chocolate gravy, and sweet tea. Pretty much the only things I miss from that relationship.

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Adrianna May 5, 2012 at 1:31 pm

Oh man I’ve had chocolate gravy before. Unbelievable.

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Julie @ Willow Bird Baking May 5, 2012 at 9:31 am

Heck yessss!!

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J'Marinde Shephard May 5, 2012 at 10:01 am

I would use mayo and some water or almond milk in place of buttermilk.

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Leisa May 5, 2012 at 10:04 am

Wow, these look amazing!

Question: Is Strawberry Shortcake made with biscuits a Southern thing? I grew up in Maritime Canada, and assumed that it was a regional summertime dessert from the Maritimes–I had no idea they did it elsewhere too!!

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Adrianna May 5, 2012 at 1:32 pm

Yes, it is a Southern thing. That’s really interesting that Canadians do it too!

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Tracy via the traveling cupcake May 5, 2012 at 10:45 am

Holy hell these are genius! These need to happen in my life, like yesterday. Great job!

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Lisa May 5, 2012 at 10:52 am

OK, these biscuits look amazing! I will put this recipe in line for trial next week!! By the way, yes, children (and some of us adults!) still drink Ovaltine. My husband adores it! And yes, some of us adults still drink milk as well! What else would one drink with a stack of pancakes or a peanut butter and honey sandwich? :-)

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Adrianna May 5, 2012 at 1:32 pm

You made a very good point.

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Foodloveandhappiness May 5, 2012 at 10:52 am

Hmmm, looks tasty! Wouldn´t mind having that on a plate right now…

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Tv Food and Drink May 5, 2012 at 11:07 am

I sure hope kids still drink Ovaltine. My sister and I used to sprinkle it on top our vanilla ice cream at night. And I don’t know when I last saw an adult drinking milk either… probably the same time I last saw an adult eating a Grilled Velveeta on White.

Thanks for the post. I will make these soon and report back!

Gatry

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Tara @ Chip Chip Hooray May 5, 2012 at 11:34 am

Biscuits should always be a dessert option. They are just wonderful like that. Particularly if they are jam-friggin-packed with chocolate like these are. YUMMMM.

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ashlie May 5, 2012 at 12:06 pm

chocolate biscuits! why didn’t i think of that!? i was going to make scones for breakfast tomorrow but i just might make these instead!

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Alice May 5, 2012 at 12:07 pm

I had all the ingredients and it was the perfect birthday breakfast for my daughter – thanks!!

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Adrianna May 5, 2012 at 1:02 pm

I LOVE THIS!

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ani mendez May 5, 2012 at 12:58 pm

OhhhH!!!! yum!

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Kim Bee May 5, 2012 at 3:08 pm

Wow, this is spectacular. I just fell in love with a biscuit. Thanks for this one. I must try it.

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Amy May 5, 2012 at 11:46 pm

Oh delicious! I loved Ovaltine as a kid too :) Especially the little crunchy Ovaltine lollies that you used to be able to buy. Sigh.
These biscuits look amazing, I’ll have to try a gluten free version in the near future. Nothing beats a biscuit.

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Barb Bamber May 6, 2012 at 6:26 am

What a great change from regular strawberry shortcake.. excellent photos today too!

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Ashley M May 6, 2012 at 4:06 pm

Ohhhhmygah I will have to get some buttermilk for these!

I don’t drink milk, either. It has always upset my stomach and I don’t care much for the taste.

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Sarah May 6, 2012 at 5:09 pm

These would make a very yummy strawberry shortcake!

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Alessandra May 7, 2012 at 4:03 am

Great recipe, love the post. I made a strawberry coconut shortcake recently using a coconut biscuit, these chocolate biscuits would be nice as well, thanks for sharing.

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Posie May 7, 2012 at 7:01 am

Love this! Made buttermilk biscuits last night with gouda–wish I’d seen this before and could have made a full-on biscuit dinner…I bought ovaltine the other week to make malted chocolate cookies and am searching for inspiration for how else to use it! Thoughts?

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Villy @ For the love of Feeding May 7, 2012 at 7:30 am

Lovely dessert!

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Bri May 7, 2012 at 8:28 am

I love this!! Can’t go wrong with chocolate at breakfast. Or ever. These will certainly be making their way to my table in the next week!

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Martha @ Weekend Doings May 7, 2012 at 9:11 am

Wow, amazing! What a great idea. I have some buttermilk I was planning to use in pancakes or waffles. Not anymore, now I will use it to makes those biscuits.

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Kasey May 7, 2012 at 10:53 am

Let’s put chocolate in everything! I’m doing it with clafoutis, you’re doing it with biscuits, and I’m really, really liking this trend.

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Emilie @ Emilie's Enjoyables May 7, 2012 at 10:57 am

chocolate biscuits? seriously, genius.

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Cori May 7, 2012 at 12:09 pm

I made chocolate biscuits a few days ago! I made mine a version of heavy cream biscuits, which are my favorite type (and they’re really easy). I just added cocoa powder to the recipe and upped the sugar by a good amount. No blender or anything needed and only 6 ingredients. They were unbelieveably gooddddddddddd.

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Kristin May 7, 2012 at 12:40 pm

You had me at moist, cakey interior!

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brandi May 9, 2012 at 11:11 am

i have never tried the chocolate + biscuit combo, but we make a lot of biscuits. maybe it’s time to throw some cocoa powder into the mix.

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joelle (on a pink typewriter) May 17, 2012 at 11:47 am

Seriously genius idea!

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dududukkkkkkk June 1, 2012 at 7:06 pm

Excellent post at Chocolate Buttermilk Biscuits. I was checking continuously this blog and I am impressed! Very helpful info specially the last part :) I care for such information much. I was looking for this particular information for a long time. Thank you and good luck.

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Robyn June 13, 2012 at 8:45 am

i made these last night and found them really salty…maybe only 1/2 tsp of salt instead of 1 tsp? of course that won’t stop me from smearing peanut butter on one for dessert tonight.

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Adrianna June 13, 2012 at 3:09 pm

What kind of salt did you use?

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iscribbler December 16, 2012 at 9:29 am

I made these last night with slight tweaks and they were every bit as delicious as they look! I loved the texture since they were a cross between a piece of cake and a biscuit – perfect for topping with any type of fruit or jam. Thank you for such an easy and wonderful recipe!

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Kelsey March 4, 2014 at 5:05 am

these look awesome! love the chocolate-buttermilk combo. bet they would be delicious toasted with butter too.

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