Oh this sounds like a crazy combination? I'm with you. I discovered this punched up biscuit when eating with friends while at one of my favorite Athens restaurants, Heirloom. It was my first brunch there so this item was new to me. Admittedly when they told me we should get the chocolate chip biscuits I thought - "the whaa?". Then immediate skipped to "hmm that could be good". Oh boy was it good. I could have devoured the entire basket on my own, what is sharing again? So the other day I woke up dying for some of these biscuits. I was in no mood to spend forever making them or dirty up my entire kitchen so I went with a quick drop biscuit recipe and threw in big fat chips. All it took was one bowl and a baking sheet. Heirloom serves up a legit biscuit, a melt in your mouth mini version likely loaded with butter and little chips chopped nice and fine. So no, this isn't as good but hey I could have eaten all of these in one seating too soooo…yeah, worth making. They are quick and easy too, win-win.
Buttermilk Chocolate Chip Biscuits
Makes about 6-8 lemon sized biscuits
- 1 cup all purpose flower
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi sweet chocolate chips
- 2.5 Tbs butter, melted *most recipes say to cut cold butter in with pastry blender. I melt and pour in which seems to be no problem in a drop biscuit.
- 1/2 Cup Buttermilk *If you do not have buttermilk, combine 1 Tbs white vinegar for every 1 cup milk and let sit for about 5 minutes.
Preheat oven to 400. Combine all dry ingredients in bowl and create well in center of dry mixture. Pour melted butter and buttermilk into center, mix with fork until smooth. Drop dough by spoonful onto foil or parchment lined baking sheet. Bake until lightly golden on top, about 12-15 minutes.