Chocolate Chip Drop Biscuits Recipe

Name: Chocolate Chip Drop Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 cookies
Ingredients: 3 cups (750 mL) Robin Hood® Original All Purpose Flour; ½ cup (125 mL) sugar; ¼ cup (50 mL) brown sugar, packed; 1 tbsp (15 mL) baking powder; 1/3 cup (75 mL) Crisco® All-Vegetable Shortening, cold; 1 ½ cups (375 mL) semi-sweet, milk or white chocolate chips or a combination; 1 ¾ cup (425 mL) milk

Ingredients

3 cups (750 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) sugar
¼ cup (50 mL) brown sugar, packed
1 tbsp (15 mL) baking powder
1/3 cup (75 mL) Crisco® All-Vegetable Shortening, cold
1 ½ cups (375 mL) semi-sweet, milk or white chocolate chips or a combination
1 ¾ cup (425 mL) milk

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 16 cookies

Instructions

Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
Combine flour, sugars and baking powder in a large bowl. Stir well to combine.
Add cold shortening and cut into small pieces using a pastry blender, 2 knives or a fork. Stir in chocolate chips.
Pour milk over flour mixture and stir until a batter is formed.
Drop batter in 16 mounds on prepared baking sheet.
Bake in preheated oven for 12 to 15 minutes or until lightly browned. Delicious when served warm.
Use any combination of chocolate you have on hand.
Replace half or all the chocolate with dried cranberries or raisins.