Mix with an electric mixer until smooth. Set aside
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.
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.