Chocolate Shortcake Biscuits

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….

two chocolate shortcakes on a pink plate

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 
  • Salt
  • Baking powder
  • Granulated sugar 
  • Mini chocolate chips 
  • Unsalted butter 
  • Eggs
  • Buttermilk 

How to make Chocolate Shortcake biscuits

three side by side photos showing how to mix chocolate shortcake biscuit dough.
  • 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.
two side by side photos showing how to top chocolate shortcakes with sugar before baking.
  • Brush the biscuits with buttermilk and sprinkle with sugar for a sweet, crunchy crust.
a hand holding a chocolate biscuit

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.
a raspberry and blackberry chocolate shortcake with cream on a plate

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.

a chocolate shortcakes biscuit topped with raspberries and blackberries and whipped cream
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4.41 from 5 reviews

Chocolate Shortcake Biscuit Recipe

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.
Prep Time30 minutes
Bake Time15 minutes
Total Time45 minutes
12 biscuits
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  • 10 oz all purpose flour (2 cups, see note)
  • 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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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can use up to a 1/2 cup of sugar is you want a sweeter biscuit.
To work ahead you can combine the dry ingredients in a large bowl and set aside for several days. Slice the butter and store it in the refrigerator until you are ready to mix the dough.
Baked or unbaked shortcakes can be frozen for up to 3 months. Thaw raw shortcakes before baking.


Serving: 1biscuit | Calories: 408kcal | Carbohydrates: 49g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 460mg | Potassium: 167mg | Fiber: 3g | Sugar: 15g | Vitamin A: 591IU | Vitamin C: 0.1mg | Calcium: 187mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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  1. 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?

    1. Yes, you can use all purpose flour. The biscuits might be a tiny bit less soft, but they’ll still be good.