Chocolate‑Dipped Buttermilk Biscuits (Fluffy & Bakery‑Style)

1. Turn dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.

2. Fold the rectangle in thirds like a letter, turn, and pat out again. Repeat this folding 2–3 times to create flaky layers without over‑working.

3. Pat into a final 1‑inch‑thick slab. Use a floured round cutter (about 2 1/2 inches) to cut biscuits, pressing straight down without twisting.

4. Place biscuits on the prepared baking sheet, sides just touching to help them rise up instead of out.

5. Brush tops lightly with buttermilk.

3. Bake Until Golden

1. Bake 12–15 minutes, or until biscuits are tall and golden brown on top and bottom.

2. Transfer to a wire rack and let cool until just warm—you want them cool enough that the chocolate clings instead of sliding off, but still slightly warm inside.

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4. Make the Chocolate Ganache

1. Place chocolate in a heat‑safe bowl.

2. Heat cream in a small saucepan over medium heat until steaming and small bubbles form around the edges (do not boil).

3. Pour hot cream over chocolate and let sit 2–3 minutes.

4. Add vanilla and a pinch of salt, then whisk gently until smooth and glossy.

5. Let ganache stand 5–10 minutes to thicken slightly; it should be pourable but not runny.

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5. Dip the Biscuits

1. Hold each biscuit upside‑down and dip the top into the ganache, letting excess drip back into the bowl.

2. Flip and place on a plate or rack. For the look in your image, let some chocolate run down the sides and pool lightly at the base.

3. Leave at room temperature for 20–30 minutes so the ganache sets to a soft, shiny finish.

Serve slightly warm so the biscuits are tender and the chocolate is fudgy.

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Tips, Variations, and Serving

• Keep butter and buttermilk very cold for maximum biscuit rise.

• For sweeter, more dessert‑like biscuits, increase sugar to 3–4 tablespoons and add 1 teaspoon vanilla to the dough.

• Swap semi‑sweet chocolate for milk chocolate if you prefer a milder flavor, or mix in a little dark chocolate for extra richness.

• Add orange zest, a splash of coffee, or a pinch of cinnamon to the ganache for flavor twists.

These chocolate‑dipped buttermilk biscuits are best the day they’re made but keep covered at room temperature for about 1 day; rewarm briefly in the microwave to soften the crumb and chocolate before serving.