Save on Pinterest

Chocolate Toffee Biscuits

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1-1/2 dozen

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.
Nutrition Facts
1 biscuit: 145 calories, 8g fat (4g saturated fat), 16mg cholesterol, 164mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Grammy Debbie
    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.

  • smeisner
    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.

  • y-me
    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.

  • howdu
    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.

  • s_pants
    May 8, 2010

    No comment left

  • Robyn
    Sep 28, 2006

    No comment left