These double chocolate biscuits really need no introduction. Besides being easy to make, fun to prepare and even more fun to eat, they have a wow factor unlike any other.
While I think anytime is a good time for anything chocolate, these rich, full-of-flavor biscuits are the perfect after school treat. A tall glass of milk and a plate full of these biscuits and you have some happy kids. Plus, the smell of these baking is a treat in itself!
Like most gluten free breads or biscuits, it’s important to follow the recipe to a T. Here are some other things to keep in mind to ensure a lovely biscuit every time:
Room temperature ingredients
Except for the butter, all ingredients should be at room temperature. Looking at you too, flours and starches! If you store your flours and starches in the refrigerator, take them out to warm up before starting on the recipe.
This recipe, like a lot of ours on Gluten-Free-Bread, doesn’t contain xanthan or guar gum. Instead, we use a signature mixture of golden flax seed and chia seed to substitute for the xanthan gum.
While it’s not essential, a mix of whipping cream and milk brings out the rich texture of these biscuits. You can go with all milk, but use one with at least a 2% fat content.
Serve warm or cool
What I like about these is that you can enjoy them fresh from the oven or even the next day. They taste good either way. That’s not always the case with gluten free breads.
And now for the recipe…
Quick Gluten Free Double Chocolate Biscuits
Yield: 12 biscuits
2/3 cup total milk / cream – 1/3 of milk and 1/3 whipping cream OR use at least 2% milk
½ tsp. golden flax seeds
½ tsp. chia seeds
2 tsp. hot water
1 cup cornstarch
1/3 cup tapioca flour
2/3 cup almond flour
1/3 cup coconut flour
2 ½ Tbls. cocoa
2 tsp. baking powder
¼ cup white sugar
5 Tbsp. cold unsalted butter, cut into cubes
½ cup chocolate chips
1. Preheat oven to 400°F. Line a cookie sheet with parchment paper and set aside.
2. In a small bowl, mix the milk and egg. Set aside.
3. In another small bowl, add the the golden flax seed and ground chia seed. Add 2 tsp. hot water and set aside. It will become a slurry.
4. In a large bowl, add the cornstarch, tapioca flour, almond flour, coconut flour, cocoa, baking powder and sugar. Whisk with a plastic or wire whisk until the mixture is well combined.
5. Using a pastry blender, cut in the butter until the mixture resembles small crumbs. It will take a few minutes of ‘mashing’ to get the right consistency, but just keep scraping the butter off until it’s fully incorporated into the flour mixture.
6. Add the chocolate chips and combine.
7. All at once, add the egg mixture and mix until almost combined. Use a metal spoon as the dough will get harder to stir.
8. Add in the flax seed slurry and finish mixing the dough.
9. Sprinkle some cornstarch on a work surface. Using a rolling pin, roll out the dough – just enough to bring it all together. The dough should be at least 1 inch thick.
10. Cut out the biscuits using a 2 inch biscuit butter and place them on the prepared pan.
11. Bake the biscuits for 10 – 12 minutes.
Enjoy plain or with butter.
From the tender, almost cake like interior to the rich chocolate pieces in each bite, these gluten free double chocolate biscuits will bring a smile with every bite.
Next, check out: Gluten Free Yeast Rolls in Under an Hour