1. Start by heat-treating your flour to keep things safe for eating raw. Spread the flour evenly on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before using. This is a step Mama Lu never needed to explain, but in the city kitchens of Portland, it’s a must.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with a hand mixer or a sturdy wooden spoon.
3. Mix in the vanilla extract and milk until everything is combined and smooth. The dough should be soft but hold its shape when scooped.
4. Gradually add in the cooled, heat-treated flour and salt. Stir gently until just combined—overmixing can make the dough tough, and we want it tender like Mama Lu’s biscuits.
5. Fold in the mini chocolate chips and, if using, the chopped nuts. This is where the magic happens—melty chocolate melting into buttery dough, with a little crunch for texture.
6. Scoop the dough into silicone muffin cups or a lined mini muffin tin, filling each about three-quarters full. This recipe makes roughly 12 small cups.
7. Chill the cups in the refrigerator for at least 30 minutes to firm up. If you’re impatient like me, a quick 15-minute stint in the freezer works too.
8. Enjoy straight from the fridge for a cool, creamy bite or warm them for 10 seconds in the microwave for that fresh-from-the-oven feel.

When I first tried this, I was reminded of those porch swings in the Blue Ridge, the slow afternoons where food wasn’t rushed but savored. These steps honor that tradition, letting the dough rest and the flavors meld, just like Mama Lu’s slow-cooked pot roasts.