Prep Time: 20 mins Cook Time: 15 mins Makes: 10 to 12 biscuits
2 cups White Lily self-rising flour
1/4 cup sugar
1/2 cup cold unsalted butter, cut into chunks
1/2 cup mini chocolate chips
3/4 cup cultured nonfat or low-fat buttermilk
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons heavy cream
Heat oven to 450 F, and line a baking pan with a silicone baking mat or piece of parchment paper.
In a large bowl, measure flour by spooning it into a dry measuring cup and leveling it off. Add sugar and whisk together.
Next, cut butter into flour. Do this by using a pastry blender to cut butter into pieces the size of a small pea. Another option is to freeze butter, grate it on a box grater, and stir flour and grated butter together. Add chocolate chips and stir to combine. Add buttermilk and stir until just combined. The dough should be like thick mashed potatoes but not too sticky. Add a little more flour if too sticky, or add a little more buttermilk if it won’t hold together.
Turn dough out onto a floured surface and knead a few times if it’s not holding together well. Flatten dough out into a rectangle and fold it over on itself in a tri-fold. This helps create flaky layers. Continue lightly dusting dough and counter with flour to keep things from sticking. Then flatten it out into a rectangle and tri-fold again. Do this three times.
Finally, flatten dough into a rectangle that’s about 3/4 to 1 inch thick. Use a floured, sharp 2- to 2 1/2-inch biscuit cutter to cut dough out using a quick up and down motion, being sure not to twist the cutter. Transfer biscuits to the prepared baking pan, placing them nearly touching for soft, tender edges or farther apart for crunchier edges.
Rework dough and flatten it to cut out more biscuits. You should get 10 to 12 biscuits. Brush tops with melted butter and bake about 15 minutes, or until golden brown.
In a small bowl, combine powdered sugar, vanilla and 3 tablespoons of heavy cream. Stir to combine. Add additional heavy cream as necessary to get the mixture thin enough to drizzle. Drizzle over warm biscuits.