Bubble Biscuits? Yes Please!

Several weeks ago my sister asked me about an old Toll House Recipe I used to make called Bubble Biscuits.  I had no idea what she was talking about, but my other sister came the rescue and we found the recipe in my trusty Toll House cookbook.  It's the perfect dessert for your friends with ridiculous allergies because it doesn't use eggs and has just a bit of milk so you can easily make it non-dairy using soy milk or any other milk substitute.  Also, it's delicious.  So that's always a positive.

 To start with you'll need your basic baking supplies.

Ingredients:
2 cups all-purpose flour
3/4 cup sugar, divided
4 tsp baking powder
1/2 tsp salt
2/3 cup butter or margarine
1 cup chocolate chips
2/3 cup milk or soy milk
1 tsp cinnamon

Obviously start by preheating the oven to 375 degrees.

You'll want your butter to be as cold as possible.  Like making a good crust, cold butter leads to a flakier dough, which we like.  So cut up 1/3 cup of the butter and place it in the freezer for 15 minutes or so (assuming you have that added patience and time).  Meanwhile mix the flour, 1/4 cup sugar, baking powder and salt in a bowl.  Cut the frozen butter into the flour mixture:

When you're done it should have a crumbly consistency and look like this:

I got really excited by the next few steps and forgot to take pictures so you'll just have to take a guess of what it looks like.  I'm sure you'll be fine.  Anyway, stir in the chocolate chips and then add milk stirring until the dough holds shape.  Add more flour or milk if necessary to get the right consistency, but at the end it should look like this:

Now take the dough and roll it into 16-18 equal size balls and leave them in the bowl.  Next, you're going to melt the rest of the butter (remaining 1/3 cup) over the stove.

In another bowl (I know, I know, this is yet another recipe with endless bowls) mix the remaining 1/2 cup sugar and cinnamon.  Pour half the melted butter in the bottom of a 9x9 inch square baking pan and sprinkle half the cinnamon/sugar mixture over the butter in the pan.  Now place the balls of dough in 4x4 rows in the butter in the pan and pour the remaining butter over the balls.  Finally sprinkle the rest of the sugar on the very top.  The balls won't be touching in the pan, but they spread out a lot while baking so don't worry.

Bake for 25-30 minutes until golden brown on top and then let cool for a few minutes before eating.  I say let cool because all recipes recommend that so you won't burn your tongue.  But I actually kind of love eating things right out of the oven.  So, on second thought, don't let it cool.  Just don't blame me if it hurts your mouth.

And look, it's just like the picture!

Now go eat and be happy.