Glazed Chocolate Chip Biscuits

ChocolateChipBiscuits

Wow. Wow to so many things right now.

Wow to how busy our little man is. From dumping sprinkles all over the floor to climbing my dresser to helping himself to ice cream for breakfast.

Wow to how big our oldest is getting. She empties the dishwasher. She’s headed to first grade. She negotiates on every.single.issue. Every.single.one.

Wow to the stuff happening all around us right now, both near and far. From the stuff ya’ll are seeing in the news to the folks in our church and circles of friends who are hurting.

Wow to the people we are privileged to do life with right now. We are through (hopefully) the craziest couple months we have had in a long time. Surgery is over and was a success. The house is awesome and we are settled. Kids are all set for school in the fall. So now we are here, in the everyday routine, with awesome people who will gather around our kitchen island and bare their souls while we do the same. Just…wow.

Which brings me to these little gems. I have a couple women in my life who, for some unknown reason, make it a priority to find time for coffee with me once a month. And we sit around each other’s kitchen tables and we tell each other all the stuff that is going on. The cool stuff, the job stuff, the kid stuff, the stuff stuff. We don’t mind our manners, we don’t filter our words, we just sit and share. And eat. Carbs. Always carbs. 

Truth be told: I THREW these biscuits together this morning. My house was trashed, I was dripping sweat from my run in one thousand degrees and four hundred percent humidity, and my friends were coming in 1 1/2 hours. I don’t mean the house was trashed like when you invite someone over and you speed clean and then when they open the door you say, “oh, excuse the mess. It’s crazy in here” and they look around and think “glad we aren’t at my house if this is her idea of a mess.” Nope. 

I mean, they sat at the island while I loaded the dishwasher because SOMEthing smelled from here to high heaven and I could not figure out what it was but the two days worth of dishes seemed like a logical starting point. NO ONE has ever accused me of being a fabulous housekeeper. Feed you, I will. Clean up afterwards? Notsomuch. 

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Where was I? Biscuits. With chocolate. And glaze. How else must I convince you to take your jeans off and replace them with your yoga pants so you can eat not one, but at least two of these? Live a little. I’m sure you had a salad at one point this week, that will cover all the food choice sins for the rest of the week. 

The other thing I love about these buttery, flaky, moist biscuits? They would be a snap to make gluten-free. Just substitute a cup-for-cup GF flour blend and voila, GF chocolate chip biscuits. 

It won’t surprise you that I neither followed the directions nor had all the ingredients. At what point did you think I was that with-it? So I used my food processor because kneading dough was out of the question. So was cutting in butter by hand. Oh yea, and the little man was getting into all sorts of trouble while I was making these, so the mess was just growing and growing. There may have been a call to poison control in there as well. Maybe.

Flour, sugar, salt, and baking powder went into the food processor. 

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Next: cold butter.

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Next was buttermilk. I was fresh out of buttermilk because I don’t buy it. So I used 1/2 cup 1% milk, 1/2 cup half-and-half, and 1 tablespoon vinegar. Same thing. When the dough came together, I dumped in chocolate chips and gave the food processor one last spin.

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Onto the silpat mat with some flour.

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Rolled it out to 1/2- 3/4 inch thickness and folded it in half. Not sure why I followed that direction, I’m not sure what it did for the biscuits but I thought I would give following directions a try for once.

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Rolled the dough back out to 1/2 inch or so because I wasn’t paying attention and then used a random cookie cutter to cut them into biscuits. I placed them in a buttered cast iron skillet, because yum.

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Finally, I baked them at 425 for approximately 12 minutes, until they were golden and just barely done in the middle. I hate dry bread. 

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While these were filling my house with the smell of chocolate and butter, I mixed up a glaze with half-and-half, powdered sugar, vanilla, and salt.

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I’m pretty sure I was supposed to wait longer to pour the glaze over the biscuits but that didn’t seem like me so I just went for it. And then I ate one. While the dishes were still piled up and I still smelled like a gym bag. Totally worth it. 

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Glazed Chocolate Chip Biscuits
Yields 8
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Ingredients
  1. 2 cups flour
  2. 1 tablespoon sugar
  3. 1 tablespoon baking powder
  4. 3/4 tsp. kosher salt
  5. 1/2 cup chilled butter
  6. 1 cup whole buttermilk
For glaze
  1. 1 cup powdered sugar
  2. 1/3 cup heavy cream or half-and-half
  3. 1/4 tsp. vanilla
  4. a pinch of salt
Instructions
  1. Toss the dry ingredients into a food processor and pulse to combine.
  2. Add the cold butter and pulse until the mixture resembles fine crumbles
  3. Add the milk slowly, stopping when the dough comes together and is smooth. You may not need all the milk.
  4. Add the chocolate chips and pulse to combine.
  5. Roll the dough out to 1/2 inch thickness on a lightly floured surface and then fold in half and repeat.
  6. Cut into biscuits and place, slightly touching, in a buttered cast iron skillet or a baking dish of choice.
  7. Bake at 425 for 10-12 minutes, until golden brown on top and cooked through in the middle. Let cool in the pan.
For the glaze
  1. Combine all the ingredients and whisk until smooth and combined. Pour over somewhat cooled biscuits.
Adapted from Souther Cast Iron Skillet Magazine, Spring 2016
Adapted from Souther Cast Iron Skillet Magazine, Spring 2016
A Sweeter Thing http://www.asweeterthing.com/