Recipe

Double Chocolate Chip Biscuits

Tender, flaky cocoa biscuits packed with melty chocolate chips, with crisp tops and soft centers.

By Matt Campbell

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4.8

A stack of double chocolate chip biscuits on a rustic plate with melted chocolate chips and a flaky crumb, set on a cozy kitchen table with soft morning light

If a chocolate chip cookie and a buttermilk biscuit had a very delicious, slightly chaotic kitchen baby, it would be these double chocolate chip biscuits. They bake up tall and flaky, with cocoa in the dough and little pockets of melted chocolate that make you pause mid-bite and go, okay, wow.

This is a biscuit recipe that plays nice on a weeknight, but it still feels special. No fancy ingredients, no complicated technique, just a few smart moves like cold butter, a light touch, and a hot oven.

Measured flour, cocoa powder, sugar, baking powder, cold butter, buttermilk, and chocolate chips arranged on a clean kitchen counter

Why It Works

Flaky layers without stress: Cold butter plus a quick fold creates lift and those tender pull-apart layers.
Deep chocolate flavor: Cocoa in the dough gives you that brownie-like vibe, while the chips bring the big molten moments.
Not overly sweet: Sweet enough to feel like a treat, balanced enough to serve with coffee and call it breakfast.
Quick win: From bowl to oven fast, with no mixer required.

Pairs Well With

Storage Tips

Room temp: Store cooled biscuits in an airtight container for up to 2 days. If your kitchen runs warm, I still recommend the fridge after day one.

Refrigerator: Up to 5 days. Rewarm in a 300°F oven for 6 to 8 minutes, or split and toast lightly for crisp edges.

Freezer (baked): Freeze in a zip-top bag up to 2 months. Thaw at room temp covered to prevent drying, then warm at 325°F until heated through.

Freezer (unbaked, best move): Cut the biscuits, freeze on a sheet pan until solid, then bag. Bake from frozen, adding 3 to 5 minutes to the bake time.

Freshly baked chocolate biscuits cooling on a wire rack on a kitchen counter with a baking sheet nearby

Common Questions

Are these biscuits more like cookies or scones?

Texture-wise, they are true biscuits: flaky, tender, and layered. Flavor-wise, they lean dessert thanks to cocoa and chocolate chips. If you want something more scone-like, add an egg and a bit more sugar, but you will lose some of the flaky lift.

Can I use regular milk instead of buttermilk?

Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes, then use it like buttermilk. Buttermilk gives better tang and tenderness, so use it if you have it.

Why did my biscuits turn out dense?

Usually it is one of three things: the butter warmed up, the dough got overmixed, or you twisted the cutter. Keep everything cold, stir just until it comes together, and press the cutter straight down.

What kind of cocoa powder should I use?

Natural unsweetened cocoa is the easiest and works great here. Dutch-process cocoa is also fine, but because it is less acidic, the flavor and lift can be slightly different. Keep the baking powder as written. The baking soda is still supported by the buttermilk, but if you ever notice a faint soapy taste, reduce the baking soda to 1/4 teaspoon next time.

Can I make these ahead?

Yes. The best make-ahead method is freezing the cut, unbaked biscuits and baking from frozen when you want fresh ones.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Box grater or pastry cutter
Measuring cups and spoons
Bench scraper (helpful, not required)
Baking sheet
Parchment paper
2.5 to 3 inch biscuit cutter (or a sharp rimmed glass)

I love biscuits because they reward the home cook who is willing to trust the process and not overthink it. The first time I tried making chocolate biscuits, I expected something fussy, like it would demand a mixer and a prayer. Nope. It was just flour, cocoa, cold butter, and a hot oven doing their thing. Now I make these when I want a comfort bake that feels a little rebellious, like breakfast is allowed to be chocolate as long as it is flaky.

Double Chocolate Chip Biscuits

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Servings 10 to 12 (2.5-inch) biscuits

Ingredients

2 cups all-purpose flour (240 g), plus more for dusting
1/3 cup unsweetened cocoa powder (30 to 35 g)
1/3 cup granulated sugar (65 g)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/2 cup cold unsalted butter (113 g), grated or cut into small cubes
1 cup cold buttermilk, plus 1 to 2 tablespoons as needed
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips (or dark chocolate chips)
Optional: 1 tablespoon melted butter for brushing after baking
Optional: flaky salt for finishing

A bowl with flour and cocoa powder next to cold butter and a small bowl of chocolate chips on a kitchen counter

Instructions

Heat the oven: Set oven to 425°F. Line a baking sheet with parchment.
Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until the cocoa is evenly distributed.
Cut in the butter: Add the cold butter and work it in with a pastry cutter or your fingertips until you have pea-sized pieces and some flatter shards. Work quickly so the butter stays cold. Those butter shards are future flaky layers.
Add chips: Stir in the chocolate chips so they are coated in the dry mix.
Add buttermilk and vanilla: Pour in buttermilk and vanilla. Stir with a fork until a shaggy dough forms. If you have dry flour at the bottom, add 1 tablespoon buttermilk at a time just until it comes together. The dough should look rough and a little sticky, not smooth.
Fold for layers: Turn dough onto a lightly floured counter. Pat into a rough rectangle about 3/4 inch thick. Fold it in thirds like a letter, rotate, then pat back out. Repeat one more time. Keep it quick so the butter stays cold.
Cut biscuits: Pat dough to about 1 inch thick. Lightly flour your cutter, then cut straight down. Do not twist. Place biscuits close together on the baking sheet for taller sides.
Scraps tip: Press scraps together gently (do not knead), then cut again. The last few biscuits may be a little less tall, and that is normal.
Optional chill (especially if your kitchen is warm): Pop the cut biscuits in the fridge for 10 minutes while the oven finishes heating. Cold dough = better lift.
Bake: Bake 12 to 15 minutes, until puffed and set, with dry-looking tops and a few cracks. The tops should spring back lightly when tapped. If you like numbers, an internal temp around 200 to 205°F in the center is a solid doneness cue.
Finish and serve: Cool 5 minutes. Brush with melted butter if you want that glossy bakery top. Add a tiny pinch of flaky salt if you like a sweet-salty edge. Serve warm.