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chocolate chip biscuits with strawberry cream cheese filling
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Chocolate Chip Biscuits with Strawberry Cream Cheese Filling/Award Winner!


  • This recipe brought home second place in the International Biscuit Festival Biscuit Baking Contest. It’s rich and indulgent. What else would you expect from an award-winning dessert biscuit?
  • Yield: 16
  • Filling:
  • 8 ounces cream cheese softened
  • ½ cup strawberry jam
  • Biscuits:
  • 2 cups self-rising soft winter wheat flour
  • ½ cup butter cubed and chilled
  • 1 cup milk chocolate chips
  • 1 cup buttermilk
  • Chocolate glaze:
  • 1 cup milk chocolate chips
  • 1 tablespoon half or half


  • Filling:
  • Mix with an electric mixer until smooth. Set aside
  • Biscuits:
  • Place flour in bowl and rub in butter until flour resembles coarse meal. Add in chocolate chips.
  • Stir in buttermilk until dough is sticky.
  • Turn out dough onto a floured surface. Sprinkle flour on dough until it’s no longer sticky. Knead 4 or 5 times, adding flour as necessary, until dough is no longer sticky and it holds its shape. Form dough into a ball.
  • Roll out to ½ inches thick.
  • Spread filling over dough. You might have a little filling left over.
  • Starting with the long edge that’s farthest away, roll toward you in jelly roll fashion, finishing with seam down.
  • Cut crosswise in sixteen equal pieces. Place on a large baking sheet that has been sprayed with nonstick spray or covered with a baking mat.
  • Bake in a 450 degree preheated oven for 15 minutes or until biscuits are lightly brown.
  • Remove from oven. Cool completely and drizzle with chocolate glaze.
  • Chocolate glaze:
  • Place chocolate chips and half and half in the top of a double boiler. Stir occasionally. When chips are about 75% melted, remove from heat and stir until completely melted. Drizzle over biscuits.
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