Chocolate Chip Biscuits with Berries and Bananas
Buttery scalloped biscuits studded with chocolate chips, layered with homemade whipped cream, fresh strawberries, and banana slices for a simple yet impressive dessert. The combination of warm, tender biscuits with cool whipped cream and bright fruit creates appealing texture contrast. Serve at tea time, dessert courses, or casual gatherings. This version uses chocolate chips in the biscuit base rather than serving them separately, creating pockets of sweetness throughout.
Ingredients
- 2 cups all-purpose flourcake flour1:1gluten-freetexture
Creates more tender biscuits with delicate crumb
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into chunks
- ¼ cup shorteningcold coconut oil1:0.75dairy-freevegandairy-free
Use refined coconut oil; mix briefly to avoid overworking dough
Full guide → - ⅝ cup heavy whipping creamGreek yogurt1:1dairy-free alternative for biscuits only
Substituting in biscuit dough reduces flakiness; use for filling only
Full guide → - ½ cup mini semi-sweet chocolate chipsdark chocolate chips1:1textureflavor
Increases cocoa intensity; pairs well with strawberries
- 1 ⅓ cups heavy whipping cream, chilledGreek yogurt1:1dairy-free alternative for biscuits only
Substituting in biscuit dough reduces flakiness; use for filling only
Full guide → - 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pint strawberries, hulled and sliced
- 2 tablespoons sugar
- 2 bananas, peeled and sliced
Instructions
- 1
Heat oven to 400°F.
- 2
Combine flour, sugar, baking powder, and salt in a bowl. Cut in cold butter and shortening with a pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream with a fork just until moistened. Stir in chocolate chips.
- 3
Turn dough onto a lightly floured surface and knead for 1 minute until smooth. Roll out to 3/4-inch thickness.
- 4
Cut out 8 biscuits with a 2 1/2-inch scalloped round cutter. Place 1 inch apart on an ungreased baking sheet.
- 5
Bake 10-14 minutes or until lightly browned.
- 6
Beat chilled whipping cream in a chilled bowl at high speed, scraping often, until soft peaks form. Gradually add powdered sugar and vanilla while beating until stiff peaks form.
- 7
Toss sliced strawberries with sugar in a bowl.
- 8
Split warm biscuits in half. Place on individual dessert plates with whipped cream on the bottom half, banana slices on the cream, top biscuit half, and strawberries spooned over.
Tips
Keep all ingredients cold when making biscuits, especially butter and cream. This prevents gluten overdevelopment and produces flakier, more tender results.
Whip cream in a pre-chilled bowl with cold beaters. Chill cream to 40°F or below for faster, more stable peaks.
Good to Know
Unfilled biscuits keep in an airtight container at room temperature up to 2 days. Store whipped cream in the refrigerator for up to 4 hours; prepared fruit up to 8 hours covered.
Bake biscuits up to 1 day ahead; wrap individually and freeze up to 1 month. Thaw at room temperature for 30 minutes before using. Whip cream no more than 4 hours before serving. Slice fruit just before assembly to prevent browning.
Serve immediately after assembly while biscuits are still warm and whipped cream is cold. Individual plating prevents biscuits from becoming soggy.
Common Mistakes
Overmix biscuit dough to avoid tough, dense results.
Use room-temperature butter or shortening to avoid chunky, uneven texture.
Overbeat whipped cream to avoid grainy, separated texture that resembles butter.
Substitutions
Dairy-Free Swaps
Use refined coconut oil; mix briefly to avoid overworking dough
Substituting in biscuit dough reduces flakiness; use for filling only
Full guide →Gluten-Free Swaps
General Alternatives
Increases cocoa intensity; pairs well with strawberries
Full guide →FAQ
Can I make these biscuits ahead?
Yes. Bake biscuits completely, cool, and wrap individually. Freeze up to 1 month. Thaw at room temperature or reheat wrapped in foil at 300°F for 8 minutes before splitting and filling.
What if I don't have a scalloped cutter?
Use a 2 1/2-inch round biscuit cutter or drinking glass. Cut straight down without twisting to prevent sealing edges, which inhibits rising.
How long can I keep assembled biscuits?
Assemble no more than 30 minutes before serving. Warm biscuits gradually soften whipped cream and moisture from fruit softens the pastry.