Fluffy Gluten Free Biscuits with Gooey Cookie Dough Centers

When you bite into these warm, fluffy gluten free biscuits, you bite into a gooey texture. What is it? It is chocolate chip cookie dough. It’s sweet meets salty with a buttery texture. My husband exclaimed, “I’ve never had anything like this before,” as he continued eating. I had to laugh, though, when he said that the biscuits are so light and the centers and so creamy that he doesn’t need teeth to eat them. He did clarify later that they melt in your mouth when fresh out of the oven. Is it better than my raved about¬†Fluffy Gluten Free Cinnamon Rolls? You be the judge!

Fluffy Gluten Free Biscuits with Gooey Cookie Dough Centers

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Yield: Make 12 biscuits

Fluffy Gluten Free Biscuits with Gooey Cookie Dough Centers

There's nothing like these cookie dough stuffed gluten free biscuits. Their gooey centers are amazing. The optional chocolate syrup make them even better!

Ingredients:

    For the Cookie Dough:
  • 4 Tablespoons unsalted butter, softened packed
  • 6 Tablespoons¬†light brown sugar
  • 1/2¬†teaspoon pure vanilla extract
  • 6 Tablespoons superfine rice flour
  • 1/4 cup Gluten Free All-Purpose Flour Blend
  • 1 Tablespoon whole milk
  • 3 Tablespoons gluten free mini chocolate chips
  • For the Biscuits:
  • 1 recipe Fluffy Gluten Free Biscuits (made with only 1 teaspoon salt)
  • For the Chocolate Sauce (Optional):
  • 3 Tablespoons dark or semi-sweet gluten free chocolate chips
  • 1/2 Tablespoon unsalted butter
  • 2 Tablespoons heavy whipping cream

Instructions:

  1. In the bowl of your mixer, beat butter and brown sugar on high speed until combined.
  2. Add vanilla and milk, and beat on medium speed until incorporated.
  3. Add flour all at once and beat until combined.
  4. Fold in chocolate chips.
  5. Scoop 12 equal portions onto a wax paper or parchment paper-lined baking sheet or plate; and freeze solid, about 30 minutes. Form into balls as best you can. As they chill, the easier they will be to mold.
  6. Make the biscuit dough as instructed in the above linked recipe. Set the dough aside.
  7. Preheat oven to 425¬į F.
  8. Transfer the biscuit dough onto a starched dusted surface. Divide the dough into 12 equal portions.
  9. Using your knuckle, create an indentation into the top of each piece of dough. Add the frozen cookie dough balls to each indentation and cover it with the dough. Then roll each biscuit in your hands to form large round balls. Transfer the biscuits to a 9 or 10-inch pie plate.
  10. Baked for 7 minutes; baste with melted butter; and bake an additional 8 minutes. (If you wish the tops darker, turn the oven to high broil and broil for 1 minute.
  11. Remove from oven and allow to cool at least 3 minutes prior to serving. Serve topped with chocolate sauce, if desired.
  12. To Make the Optional Chocolate Sauce:
  13. In a heat-proof bowl of simmering, hot water, combine chocolate chips, butter, and heavy cream until melted and combined.

Tips

Variation:

Substitute chocolate chips with 1 teaspoon ground cinnamon for a cinnamon roll flavor.

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