Chocolate Chip Biscuits
For the biscuits:
For the frosting:
- 290 g all purpose flour.
- 2 teaspoons baking powder (as Royal).
- 1/4 teaspoon baking soda.
- 3/4 kosher salt.
- 120 g cream cheese (like Philadelphia).
- 65-70 g cold butter + 20 g de melted butter to brush the biscuits.
- 90 g chocolate chips (I used 45 g milk chocolate and 45 g dark chocolate).
- 180 g cold buttermilk (170 g whole milk+ 10-12g lemon juice, around1/2 half lemon juice).
- 60 g cream cheese.
- 110 g confectioner’s sugar.
- 1-2 tablespoons whole milk.
- Prepare one big bowl to mix all the ingredients and a potato presser or a fork if you don’t have presser.
- Preheat the oven at 220º (fan).
- If you can’t buy buttermilk in the supermarket (it’s not easy in Spain) prepare your homemade buttermilk; add 12 g of lemon juice to the whole milk and let it rest for a few minutes.
- Next, stir all your dry ingredients: flour, the baking powder, the baking soda and the salt.
- Add cold butter cut in cubes and cream cheese and use the presser or the fork to mix the ingredients. You will have a sandy texture with crumbs.
- With a spatula add the buttermilk and the chocolate chips. You can use some flour in your hands to form the dough.
- Flour a surface and extend the dough until it has 2 cm inch.
- With a 4 cm cutter (I used a small cookie one) place the biscuits on your baking tray with some separation. After that place the second biscuit and combine the scrap.
- Brush the biscuits with melted butter.
- Bake them at 220-230º depending on your oven until biscuits have a golden brown.
- If you prefer your biscuits with sugar topping, let them cool and prepare your frosting with 60 g of cream cheese room temperature, confectioner’s sugar and 1-2 milk teaspoons.