Before anything else, let me just that I do enjoy food photography, but people are my passion. They’re nicer, funnier, and don’t make you fat! I’m just enjoying a little time on my hands in between teaching, photography courses, and client meetings.
I’ve made this recipe for years … it’s not too sweet, but sweet enough to make me happy. And a very important note…it’s best served nice and warm! YUM!
2 cups self-rising flour
1/4 cup butter
1 TB sugar
1/2 cup chocolate chips
2/3 cup milk
Put the flour in a mixing bowl. Cut the butter into small pieces and rub it into the flour with your fingertips until the biscuit mixture resembles fine bread crumbs. Stir in the sugar and chocolate chips. Mix in the milk to form a soft dough. On a lightly floured surface [I do it right on my Pampered Chef stone], roll out the dough to form a rectangle 4×6 inches and about 1 inch thick. Cut the dough into 9 squares. Place the biscuits on the stone, spacing them apart. Brush with a little milk and bake in a preheated oven at 425℉ for 10-12 minutes. Biscuits should be risen and golden brown. Let cool slightly and serve warm.