Chocolate Cinnamon Swirl Biscuits

Chocolate Cinnamon Swirl Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons reduced fat cream cheese, cold
  • 2 tablespoons unsalted butter, cold
  • 2/3 - 3/4 cup skim milk
  • 1 egg
  • 1 tablespoon water
  • 3-4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped bittersweet or semi-sweet chocolate, or chocolate chips


Preheat the oven to 450.

In a bowl, combine the flour, baking powder and salt.  Drop pieces of the cream cheese and butter over the flour and cut in with a pastry cutter until coarse and crumbly, but you can still see visible chunks.

Cook's Note: All butter, or even vegetable oil, can be substituted for the cream cheese and butter.  Using all butter will yield the flakiest, most tender and decadent biscuit.

Add the milk, a little at a time, stirring with a spoon just until the dough pulls together.  On a lightly floured surface, roll out the dough to about 1/4 inch thick, measuring a rectangle about 10x20 inches.

Whisk the egg and the water together; brush lightly over the dough.  Sprinkle with the brown sugar, cinnamon and chocolate.  Roll the dough up, from one short end to the other, so you have a log 20 inches long.  Dip a sharp knife in flour and cut the dough into 8-10 equal pieces.

Place biscuits, cut side up, one inch apart on a baking sheet lined with parchment paper, or in a greased muffin tin.  Brush each with the remainder of the egg wash, and if desired, sprinkle with coarse turbinado sugar so the biscuits sparkle.

Bake for 12-15 minutes until golden brown.  Let cool for 5 minutes, then serve warm.


Yields 8-10 biscuits.


Recipe from Curly Girl Kitchen