Strawberry Chocolate Chip Biscuits

Tis the season for love, chocolate and strawberries. Whether you have a Valentine in mind or just want to treat yourself, these Strawberry Chocolate Chip Biscuits are here to get us all into the February spirit. They’re easy to make and are so good all on their own or with some butter and jam, which is the way I always enjoy my biscuits, chocolate strawberry or not. I wanted to share a Valentine’s Day recipe early on, so that you can add them to your to-do list as soon as possible. They package really nicely and so you can easily gift them too! Of course, making a batch for yourself wouldn’t be such a bad idea also.

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking powder and 3/4 of the pulverized strawberries (save the rest for topping later).

**Note: To get the most “strawberry flavor” without adding fresh strawberries as that’ll add too much moisture to the mixture, I like to use freeze-dried strawberries. I make them into a powder by placing in a food processor or cleaned out coffee grinder to pulverize them. Save a bit of them for topping later on.**

Add the cold diced butter and rub with your fingers until the mixture resembles coarse crumbs the size of peas.

**Tip: You want to make sure that your butter is super duper cold because cold butter equals flaky biscuits.**

Stir in the chocolate chips. I’m using dark chocolate chips but you can use whatever you have on hand or even just chop up chocolate if you want smaller bits and bobs throughout your biscuits.

Add the buttermilk and stir with a rubber spatula until it all comes together to form a rough dough. Transfer to a lightly floured work surface and knead together to form a cohesive dough. Use a rolling pin to roll into a 1 inch thick rectangle, that is roughly 8 by 10. Use a sharp knife to cut into twelve squares.

**Tip: You can also use a biscuit cutter to cut them out but I prefer cutting them because then you have no biscuit waste and you don’t have to throw anything out.**

Transfer the biscuits onto the prepared baking sheet, giving them about 2-inches of space in between each. Chill in the freezer for at least 20 minutes.

**Tip: This is a crucial step as it again, ensures the butter throughout the dough is really cold and it’ll make your biscuits rise high and be flaky.**

Brush the biscuits with melted butter and bake until puffed up and golden brown, about 20 to 25 minutes. Immediately remove from the oven and sprinkle with the remaining strawberry powder. 

Allow the biscuits to cool slightly (they’re nice when they’re still slightly warm) before serving. I like to serve them with softened butter and jam but they’re also great (and just as decadent) all by themselves.

These are a fun little treat to make for Valentine’s Day but honestly it doesn’t have to be just for that. They’re great for breakfast, brunch or even a sweet treat throughout the day. The chocolate with the strawberry creates the perfect flaky biscuit. Give them a try and let me know what you think below. As always, thank you for reading and following along!