To make the biscuits: Preheat oven to 400 degrees F. Line 12 muffin cups with papers or grease generously In a large bowl, blend the flour, butter and sugar together until it resembles coarse meal, but there are a few pea-size pieces of butter left intact. Add the buttermilk, combine until it is evenly wet. Put the biscuit dough on a floured surface and press it together into a rectangle. Sprinkle with more flour and roll into a 1/2-inch-thick rectangle. Cut the dough into 48 even pieces. Place two chocolate chips on each and gently pinch the dough around the chips. In a small bowl mix together the sugar and cinnamon. Roll the chocolate-filled dough in the cinnamon sugar. Place 4 of the small biscuits in each muffin cup. Over low heat, melt the butter, brown sugar and corn syrup together in a small saucepan. Cook until the sugar seems to be dissolved, you will need to whisk to keep the butter from separating. Spoon half the mixture evenly over the biscuits. Bake for about 25 minutes or until golden brown and set in the middle. Remove the biscuits and top with more chocolate chips. Reheat the remaining caramel, and add the heavy cream. When the caramel is warm and smooth, spoon it evenly over the hot biscuits. Let them cool slightly before serving, but they should be eaten slightly warm.
Recipe courtesy of Zoe Francois