Ingredients
Method
- In a large mixing bowl, whisk together the sifted all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the chilled, cubed unsalted butter and use a pastry blender to cut it into the flour mixture until it resembles coarse crumbs.
- Create a well in the center and pour in the cold buttermilk, stirring gently until just combined.
- Fold in the chocolate chips or chunks until evenly distributed.
- Turn the dough out onto a floured surface and pat or roll it into a ¾-inch thick rectangle. Fold in thirds and roll out again, repeating 2-3 times.
- Use a biscuit cutter to cut out biscuits, pressing straight down without twisting.
- Arrange the biscuits on parchment-lined baking sheets and preheat the oven to 425°F (220°C).
- Brush the tops of the biscuits with the egg wash.
- Bake for 12-15 minutes until well-risen and golden brown.
- Transfer to a wire rack to cool slightly before serving.
Notes
Keep butter and buttermilk cold; do not overwork the dough; use quality chocolate.