Chocolate Shortcake Biscuits with Chocolate Chips! A true shortcake is more biscuit than cake. This chocolate variation takes the classic dessert to another level. These are the perfect chocolatey base for making Chocolate Strawberry Shortcakes, of course, or chocolate raspberry shortcake, or cherry shortcake, or….
When I developed my original Shortcake Biscuit Recipe, I wanted a biscuit that is a little sweeter and a little lighter than my classic flaky Buttermilk Biscuits.
To create a chocolate version of my shortcake biscuit, I swapped out a bit of the flour for cocoa powder. I use a dutch processed cocoa powder that is very dark and has a nice bitter edge to it.
I chose not to cover up that bitter edge with extra sugar. I like the contrast between the slightly bitter chocolate flavor of the biscuit with the sweet fruit and rich whipped cream topping.
If you like, you can use up to 2x the amount of sugar in the dough for a sweeter shortcake. Don’t forget to add the sprinkle of sugar on top. The topping not only adds a hit of sweet, but also a lovely crunchy bite.
Oh, and I added mini chocolate chips because…..chocolate chips.
- All purpose flour
- Cake flour
- Cocoa powder
- Baking powder
- Granulated sugar
- Mini chocolate chips
- Unsalted butter
How to make Chocolate Shortcake biscuits
- Toss together the dry ingredients and the chocolate chips. Cut in the butter until it’s the size of peas.
- Fold in the wet ingredients.
- Pat the dough out by hand to keep the biscuits light.
- Brush the biscuits with buttermilk and sprinkle with sugar for a sweet, crunchy crust.
Chocolate Shortcake Biscuit Storage
- Shortcakes are best the day they are baked.
- Leftovers can be held at room temperature for 1 day or frozen for up to 3 months.
For all the chocoholics out there (you know who you are), may I suggest that you top your Chocolate Shortcakes with Chocolate Whipped Cream?
Shortcakes are the perfect party dessert and you can’t have too many recipes. Try my Strawberry Shortcakes, Strawberry Rhubarb Shortcakes, Strawberry Tall Cake, Blueberry & Cherry Shortcakes and Peach Shortcakes.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Chocolate Shortcake Biscuit Recipe
- 10 oz all purpose flour (2 cups)
- 6 ¾ oz cake flour (1 ½ cups)
- 2 oz cocoa powder (½ cup)
- 1 teaspoon table salt
- 2 tablespoons baking powder
- 2 oz granulated sugar (¼ cup (see note))
- 6 oz mini chocolate chips (1 cup)
- 8 oz unsalted butter (cold, cut into ¼" slices)
- 2 large eggs
- 12 oz buttermilk (1 ½ cups)
- Extra buttermilk and sugar for topping
- Preheat the oven to 375 °F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
- Whisk together 10 oz all purpose flour, 6 ¾ oz cake flour, 2 oz cocoa powder, 1 teaspoon table salt, 2 tablespoons baking powder, and 2 oz granulated sugar. Toss 6 oz mini chocolate chips into the flour and use a whisk to distribute the chips.
- Toss 8 oz unsalted butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk 2 large eggs into 12 oz buttermilk and pour them into flour mixture. Toss the mixture with a spoon or spatula until it begins to form a dough. Turn the dough out onto a well floured surface and lightly knead about 5-10 times to bring the dough together. This is a very wet dough so keep your hands well floured and use a light touch while kneading. You don't wan't to knock all the air out of the dough.
- Use your hands to pat dough to ¾" thick. Cut rounds with a 3" biscuit cutter. Gently knead together the scraps to cut remaining biscuits. Place the rounds on the sheet pan. Brush with buttermilk and sprinkle with granulated sugar. Bake until well puffed and set, 12 to 14 minutes.
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Saturday 23rd of May 2020
Thanks for the recipe...but pls ma...what is the difference between All purpose flour and cake flour?... because here in my side what I do see in cake ingredients stores is only All purpose flour... Can I use only All purpose flour for this recipe?
Saturday 23rd of May 2020
Yes, you can use all purpose flour. The biscuits might be a tiny bit less soft, but they'll still be good.