Level up your morning with this tender chocolate chip biscuits! They're easily made gluten free and are filled with mini chocolate chips and a dusting of sugar on top. With a soft and tender inside, they make the perfect chocolatey addition to breakfast or brunch!
If a biscuit and a chocolate chip pancake were to have a baby, these chocolate chip biscuits would be the outcome. They're soft and fluffy with chocolate chips in every bite!
They're a great way to add some flare to the traditional breakfast item and the perfect excuse to enjoy chocolate for breakfast!
- Made gluten free
- Soft and tender center
- Chocolate chips in every bite
- Made in under an hour
- Reheat well the next day
- Kid approved
Ingredients and notes
- Gluten free flour - King Arthur's Measure for Measure Gluten Free Flour is great for biscuits. It's a blend of a few different types of gluten free flours and has a great taste. I use it in my mini apple pies and pumpkin pies!
- Coconut sugar - This provides some sweetness to the biscuits. Any sugar will work, I recommend substituting with cane sugar.
- Cold butter - This is what makes the biscuits nice and soft. Make sure to use very cold butter. I like to chop it into pieces and then stick the bowl in the fridge until I'm ready to use it. Substitute with vegan butter if needed. I haven't tried this with coconut oil, but I do think it would work if you used solid, cold coconut oil.
- Greek yogurt - Gives the dough some added moisture. Use a plain flavor and either 0% or 2% fat. Substitute with sour cream if needed.
- Chocolate chips - Mini chocolate chips are preferable as it makes cutting the biscuits easier. If you use full-sized chocolate chips or a chocolate bar, chop into smaller pieces.
Step by step directions
You can make these chocolate biscuits in a food processor or mixer with the paddle attachment or in a bowl with a pastry cutter.
Step 1 : Mix the dry ingredients
Mix together the gluten free flour, coconut sugar, baking powder, and baking soda. Mix well to distribute the coconut sugar.
Step 2 : Add the butter
Next add the butter pieces and blend into the flours. Because the butter is cold, it won't break down completely. You just want to mix well enough that the butter is coated in the flours. If using a food processor, pulse a few times to until the butter is broken up.
Step 3 : Add the greek yogurt
Next add the greek yogurt and cold water and mix again until well distributed. The dough will be "shaggy" but it should stick together when you press it in between your fingers.
If the dough isn't sticking, add another tablespoon of cold water.
Step 4 : Knead in chocolate chips
Transfer the dough to a flat surface with a piece of parchment paper. Begin to knead the dough by folding it on top of itself.
Make a shallow well in the center of the dough and pour in a handful of chocolate chips. Knead again by folding the dough on top of itself 2 - 3 times. Make another shallow well and add a handful of chocolate chips. Repeat the kneading process until the chocolate chips are all incorporated into the dough.
Step 5 : Cut out biscuits
Form the dough into a a disk about 1 ½ inches in thickness and use a 3 inch biscuit cutter to cut biscuits out of the dough. You can also use a circular cookie cutter or an empty mason jar.
Make sure to just press the cutter into the dough and lift up. Don't twist, this creates a "seal" along the edges of the biscuit so it won't rise properly.
Step 6 : Brush with butter and bake
Brush each biscuit with some extra melted butter, this is what gives the biscuits that nice golden brown top. Sprinkle coarse cane sugar over top and bake!
How to serve
Serve these chocolate chip biscuits warm with butter or my favorite, cream cheese - don't knock it til you try it!
If serving them for a gathering, place them in a bread basket and keep a cloth over the basket to help keep them warm. As they get cold, they will get firmer. You can always heat them back up in the microwave to soften them for 30 seconds.
How to store
Let the biscuits cool down completely before storing in an airtight container. They will keep for 3 days out on the counter or 4 days in the fridge. They keep best as full biscuits that haven't been sliced open.
When ready to enjoy, heat in the microwave for 30 seconds then slice it open.
Frequently asked questions
Yes, if you aren't concerned about making these biscuits gluten free, you can use an equal amount of all purpose flour.
Make sure the oven is preheated to a high temperature, these are baked at 425 F. You also want the biscuits to already be fairly thick, especially if you're making them gluten free. Form the dough to at least 1 ½ inches thick. Also, when cutting the biscuits from the dough, just press the biscuit cutter down and pull up. Don't twist it as this "seals" the edges and prevents the biscuits from rising.
Yes, you can freeze these biscuits after they have been cut out. I recommend wrapping each individual biscuit in saran wrap and placing them in an airtight container in the freezer. Let the biscuits thaw until slightly chilled either out on the counter or in the ridge and bake as directed.
For more brunch favorites, check out my:
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Chocolate Chip Biscuits
- 2 ¼ cup King Arthur Gluten free Measure for Measure Flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 2 Tbsp coconut sugar
- ¾ cup butter - cold and cut into cubes (plus 1 Tbsp for brushing on top)
- 1 cup greek yogurt - plain 0% fat and cold
- 2 tsp vanilla
- 2 - 3 Tbsp cold water
- ½ cup mini chocolate chips
- 2 Tbsp coarse cane sugar - optional
- Preheat oven to 425 F. In a bowl, mix together the King Arthur Gluten free Measure for Measure Flour, baking powder, baking soda, and coconut sugar in a stand mixer with the paddle attachment or with a whisk in a mixing bowl.
- Add the cold butter cubes to the bowl and mix well until the butter is coated in the flour mixture. Do this with the paddle attachment if using a stand mixer or use a pastry cutter is using a mixing bowl. There should still be some chunks of butter visible but it should be coated in the flour mixture.
- Next add the greek yogurt and vanilla to the bowl and mix well to incorporate. A thick shaggy dough should begin to form. Add 1 Tbsp of cold water and continue to mix. If the dough isn’t sticking together with your hands, add another Tbsp of cold water. Once the dough sticks together when you press it in between your fingers, it’s done.
- Transfer the dough to a flat surface and begin folding it on top of itself 2 - 3 times. The dough should begin to come together as a large ball at this point. Make a little divot in the middle of the dough and pour in a handful of the chocolate chips. Begin kneading the dough again, folding it on top of itself and dispersing the chocolate chips into the dough. Make another divot in the dough and add another handful of chocolate chips and knead. Repeat this process another 2 - 3 times until all the chocolate chips are in the dough.
- Form the dough into a flat shape about 1 ½ inches thick. Use a 3 inch biscuit cutter to cut biscuits from the dough. Simply press the biscuit cutter down and lift it back up, don’t twist the cutter to remove it. Repeat this process with the remaining dough. You should have 6 - 8 biscuits.
- Place the biscuits on a baking sheet lined with parchment paper for easy clean up about 2 inches apart. Brush the biscuits with an extra 1 Tbsp melted butter and sprinkle with coarse cane sugar, optional. Bake in the oven for 11 - 13 minutes until golden on top. Let the biscuits cool slightly before serving.