Prep 10 mins
Cook 15 mins
These sweet and crunchy biscuits would be perfect with your morning cup of coffee. “They’re so quick and easy to assemble,” Wendy Weatherall assures from Cargill, Ontario. “Everyone will love them any time of day.” From Quick Cooking 2007
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup butter, cold, cubed
- 3⁄4 cup milk
- 1⁄4 cup semi-sweet chocolate chips
- 1⁄4 cup English toffee bits or 1⁄4 cup almond brickle chips
- 1 teaspoon butter, melted
- 1 teaspoon sugar
- 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 inches 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. Yield: 1 dozen.
I believe this is the same recipe from a Taste of Home magazine I have. We made them tonight and they are wonderful. Very light and fluffy. I was able to make 16 instead of 12 and they were still a good size for us.