Go Back

Chocolate Chip Biscuits


For the biscuits:
  • 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). 
For the frosting:
  • 60 g cream cheese. 
  • 110 g confectioner’s sugar. 
  • 1-2 tablespoons whole milk. 
  1. Prepare one big bowl to mix all the ingredients and a potato presser or a fork if you don’t have presser. 
  2. Preheat the oven at 220º (fan).
  3. 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. 
  4. Next, stir all your dry ingredients: flour, the baking powder, the baking soda and the salt.
  5. 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.
  6. With a spatula add the buttermilk and the chocolate chips. You can use some flour in your hands to form the dough. 
  7. Flour a surface and extend the dough until it has 2 cm inch.
  8. 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.
  9. Brush the biscuits with melted butter.
  10. Bake them at 220-230º depending on your oven until biscuits have a golden brown. 
  11. 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.
  12. ¡Enjoy!