Chocolate‑dipped buttermilk biscuits combine two comfort‑food favorites: tender, flaky biscuits and rich, pourable chocolate glaze. The biscuits bake up tall and golden, then their tops are dipped into a silky chocolate ganache so the coating drapes down the sides just like in your photo. They are perfect for weekend brunch, holiday breakfasts, or a fun twist on afternoon tea.
Ingredients
For the buttermilk biscuits
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2 1/2 cups all‑purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons granulated sugar
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1/2 cup (1 stick) cold unsalted butter, cut into small cubes
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1 to 1 1/8 cups cold buttermilk, plus extra for brushing
For the chocolate ganache
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1 1/2 cups semi‑sweet chocolate chips or chopped chocolate
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3/4 cup heavy cream
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1 teaspoon vanilla extract
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Pinch of salt
Step‑by‑Step Instructions
1. Make the Biscuit Dough
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Heat oven to 425°F (220°C). Line a baking sheet with parchment.
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In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
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Add cold butter cubes. Cut them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea‑size bits of butter.
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Pour in 1 cup cold buttermilk and stir gently with a fork just until the dough comes together; add the extra tablespoon or two of buttermilk only if there are still dry patches. The dough should be soft but not sticky.
