Chocolate Chocolate Chip Biscuits — an easy from-scratch biscuit made with cocoa and chocolate chips. These Southern-style buttermilk biscuits work as breakfast, dessert, or tea biscuits and pair beautifully with homemade strawberry butter. Cut them into heart shapes for Valentine’s Day or use any cutter for year-round treats.
These charming heart-shaped Chocolate Chocolate Chip Biscuits are full of chocolate flavor and quick to make from scratch. They’re a fun option for a special breakfast or a chocolaty snack—especially when served warm with strawberry butter. Chocolate lovers will appreciate their tender crumb and sweet chocolate pockets from the mini chocolate chips.
Serve these biscuits plain, with strawberry butter, or use any favorite spread such as chocolate-hazelnut spread, walnut butter, or peanut butter sauce for variety. If chocolate isn’t your thing, try other biscuit recipes like fluffy buttermilk chive biscuits, garlic cheddar biscuits, or gluten-free cheddar bay biscuits.
A few useful tools (optional): heart-shaped biscuit cutter or a standard biscuit cutter, pastry cutter or forks for cutting in the shortening, a silicone mat or lightly floured surface for rolling the dough, and a strawberry huller if you plan to make the strawberry butter.
(Printable recipe card is at the bottom of this post.)
Chocolate Chocolate Chip Biscuits Ingredients
- All-purpose flour — this recipe uses all-purpose flour.
- Unsweetened cocoa powder — use a good-quality unsweetened cocoa (not sweetened) or dark cocoa if you prefer.
- Granulated sugar — plus a little extra for sprinkling on top.
- Baking powder and baking soda — for lift and a light texture.
- Salt — just a pinch to balance flavor.
- Shortening — cold and cubed. You can substitute cold unsalted butter if you prefer.
- Buttermilk — store-bought or a quick homemade sour-milk substitute.
- Miniature chocolate chips — or chopped bittersweet, semi-sweet, or dark chocolate.
How to Make Chocolate Chocolate Chip Biscuits
Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
Step 2: In a large bowl whisk together the flour, cocoa powder, 2 tablespoons sugar, baking powder, baking soda, and 1/4 teaspoon salt until evenly combined.
Step 3: Cut the cold shortening (or cubed cold butter) into the dry ingredients using a pastry cutter, fork, or two knives until the fat is in small pieces. Stir in the buttermilk until the dough comes together. Fold in the chocolate chips.
Step 4: Turn the dough onto a lightly floured surface or silicone mat and gently roll or pat it to about 1 inch thick. Use a heart-shaped cutter (about 2½ inches wide) or any cutter you like to cut biscuits. Reroll scraps and repeat until all dough is used.
Step 5: Place biscuits on the prepared baking sheet. Lightly brush the tops with a little buttermilk and sprinkle a pinch of granulated sugar over each. Bake at 425°F for 15–20 minutes or until the edges are set and the biscuits are lightly golden. Cool briefly on a rack and serve warm.
Strawberry Butter Ingredients
- Unsalted butter — softened to room temperature.
- Granulated sugar — or powdered sugar to taste.
- Vanilla extract — a small amount to enhance flavor; citrus zest or juice can be used instead for a bright twist.
- Salt — a pinch to balance sweetness.
- Fresh strawberries — finely chopped. Thawed, drained frozen berries can also work.
How to Make Strawberry Butter
Step 1: In a small bowl, beat the softened butter with the sugar and vanilla until smooth and well combined. Stir in the chopped strawberries and gently mash a little with the back of a fork to distribute juices and flavor. Serve immediately with warm biscuits or refrigerate covered; bring to room temperature before serving.
Serving Suggestions
- Serve warm or at room temperature with strawberry butter or your favorite spread.
- These chocolate biscuits suit Valentine’s Day, Mother’s Day, brunch, afternoon tea, or dessert.
- For a full brunch, pair with fruit salad, eggs, bacon, or sausage.
- Leftover biscuits can be cubed and used as a crunchy topping for ice cream or baked into a bread pudding-style dessert.
Quick Tips for Best Results
- Handle the dough gently and avoid overworking it to keep biscuits tender.
- Use good-quality unsweetened cocoa and chocolate for the best flavor.
- Biscuits are best the day they’re baked and warm from the oven; strawberry butter can be made ahead and refrigerated.
- For a smoother butter, process the ingredients briefly in a food processor or substitute a bit of strawberry jam for fresh berries.
Storage, Freezing, and FAQ
Store leftover biscuits in an airtight container at room temperature for a few days, refrigerate for longer, or freeze well wrapped for several months. The strawberry butter keeps covered in the refrigerator for a few days or can be frozen for longer storage. Reheat biscuits in a warm oven (about 200°F) for a few minutes to refresh them.
Substitutions: swap strawberries for raspberries or other berries in the butter; use regular or chopped chocolate instead of mini chips. For gluten-free options, try a 1:1 gluten-free baking flour. Low-fat versions are not recommended for best texture.
Nutritional Note
Estimated nutrition: approximately 141 kcal per biscuit (this estimate does not include the strawberry butter). Actual values will vary by brands and any recipe adjustments.
Enjoy these Chocolate Chocolate Chip Biscuits warm with strawberry butter for a simple, chocolatey treat. This post was originally published in February 2018 and updated with additional information in January 2021.