CHIPS AHOY! "Biscuits"

2  Ratings
  • 20 min prep
  • 38 min total
  • Makes 16 servings.


CHIPS AHOY! "Biscuits" Recipe

Ingredients

  • 1 pkg. (2-layer size) yellow cake mix
  • 1/4 cup light sour cream
  • 1 egg
  • 1 tsp. vanilla
  • 3 Tbsp. reduced-fat buttermilk, divided
  • 10 CHIPS AHOY! Cookies, divided

Instructions

  • Heat  oven to 400°F.
  • Beat  dry cake mix, sour cream, egg, vanilla and 2 Tbsp. buttermilk in large bowl with mixer until blended.
  • Chop  9 cookies coarsely; stir into dough. Use 2-oz. ice cream scoop to drop dough into 16 mounds, 1 inch apart, on parchment-covered baking sheet. Flatten slightly with moistened fingers.
  • Crush  remaining cookies finely. Brush top of dough with remaining buttermilk; sprinkle with cookie crumbs.
  • Bake  15 to 18 min. or until scones are lightly browned. Cool on pan 5 min. Remove to wire rack; cool slightly.

Recipe Tips

SubstitutePrepare using your favorite flavor of cake mix.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 150 
    • Total fat 3.5 g
    • Saturated fat 1.5 g
    • Cholesterol 15 mg
    • Sodium 230 mg
    • Carbohydrate 27 g
    • Dietary fiber 0 g
    • Total sugars 17 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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