Chocolate And Biscuits Recipes

BISCUITS AND CHOCOLATE GRAVY

Steps:

• For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
• Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
• For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.

CHOCOLATE BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
• Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
• Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.

CHOCOLATE GRAVY AND BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• In a medium bowl, combine the 3 cups flour, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the buttermilk, a little at a time, stirring constantly until well mixed.
• Turn the dough out onto a lightly floured surface. Knead lightly 2 or 3 times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough into circles with a 2-inch cutter.
• Place the biscuits in a greased iron skillet. Gently press down the top of the biscuits. Brush the biscuits with half the 1/4 cup melted butter and bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining melted butter. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.
• Chocolate Gravy:
• Heat 1/3 stick butter in a cast iron skillet over low heat. Mix in 2/3 cup sugar, 2 teaspoons flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.

CHOCOLATE AND BISCUITS RECIPE

Steps:

• Place sugar in a Medium sized sauce pot.
• Add the cocoa powder.
• Add the salt.
• Whisk all the dry ingredients together.
• Add water.
• Place over Medium heat on stove top.
• Stirring constantly, bring mixture to a boil.
• Continue to stir for one minute. Remove from heat.
• Add the vanilla flavoring, stirring it in until fully combined.
• Pour syrup over freshly baked, split biscuits.
• Enjoy!

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

CHOCOLATE TOFFEE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. , Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm., Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.

SIMPLE CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 180°C, and line a baking sheet with non stick paper.
• Put the butter and sugar in a bowl and beat until fluffy.
• Melt 75g of the chocolate. Chop the remaining chocolate into little chunks.
• Add the melted chocolate into the butter mixture and mix until smooth.
• In a separate bowl sift the flours, cocoa and baking powder. Beat it into the chocolate mixture. Stir in the chocolate chunks.
• Drop teaspoon size balls onto baking sheet, press down slightly. Bake for 20-25 minutes until crisp on the outside. They may be a little soft in the middle--this is the melted chocolate. Allow to cool on the tray.