Chocolate Toffee Biscuits Recipe

5 4 6
Chocolate Toffee Biscuits Recipe
Chocolate Toffee Biscuits Recipe photo by Taste of Home
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Chocolate Toffee Biscuits Recipe

Read Reviews
5 4 6
Publisher Photo
These sweet, crunchy biscuits are so quick and easy to mix up, they’re my go-to treat with my morning coffee. —Wendy Weatherall, Cargill, Ontario
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup English toffee bits or almond brickle chips
  • TOPPING:
  • 1 teaspoon butter, melted
  • 1 teaspoon sugar

Directions

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits.
Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm.
Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes. Yield: 1-1/2 dozen.
Originally published as Chocolate Toffee Biscuits in Simple & Delicious September/October 2006, p31

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup English toffee bits or almond brickle chips
  • TOPPING:
  • 1 teaspoon butter, melted
  • 1 teaspoon sugar
  1. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits.
  2. Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm.
  3. Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes. Yield: 1-1/2 dozen.
Originally published as Chocolate Toffee Biscuits in Simple & Delicious September/October 2006, p31

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Reviews forChocolate Toffee Biscuits

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MY REVIEW
Grammy Debbie User ID: 30612 265551
Reviewed May. 5, 2017

"Very good, and as others have mentioned, quick and easy. I made a double batch and made nice big biscuits, but I'm going to call them scones. Next time I think I'll use mini chocolate chips."

MY REVIEW
smeisner User ID: 99082 261600
Reviewed Feb. 20, 2017

"quick and easy and taste good. Also reminded me of scones. I didn't have toffee so I doubled the chips. Also sprinkled cinnamon and sugar instead of just sugar on the top. Think they'd also be good with blueberries."

MY REVIEW
y-me User ID: 6124309 162347
Reviewed Jan. 20, 2012

"These are absoluely wonderful. What a treat. Everyone I share them with wants the recipe, and, it is sooo quick and easy."

MY REVIEW
howdu User ID: 1170706 76880
Reviewed Nov. 15, 2011

"Oh, my, these are good. I added salt to the flour mixture--approximately 1/4 to 1/2 tsp. I used half and half for the milk. The crumb is very tender and moist. Don't skip the topping--the contrast of the crispy top with the tender inside is part of its deliciousness. This is lightly sweet--think scones, only without the trouble of rolling and shaping. Delicious with coffee for breakfast."

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