August 27, 2012

Chocolate Swirl Biscuits

What's a lazy weekend morning without some sort of delicious breakfast? Granted, most of our weekends are jam packed with activities, but we still treasure a delicious breakfast with our whole family home.

Well, my husband is gone to a breakfast interview ... on a Saturday morning. I'm not going to let that stop me from a delicious breakfast, so I'm baking up these biscuits from Bakerella.

Chocolate Swirl Biscuits
2 cups flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
4 Tbsp. cold unsalted butter, cut into small pieces
3/4 cup whole milk
3 Tbsp. butter, softened
2 Tbsp. sugar
4 oz. dark chocolate, finely chopped

Preheat oven to 400°F, and line baking sheet with parchment paper. In a medium bowl, whisk flour, sugar, baking powder and salt until blended. Using fingers or a pastry blender, work butter into the dry ingredients until crumbly. Add milk and stir with a fork until a loose, sticky dough forms.

Turn dough out on a floured work surface. Flour your hands, and form dough into a ball. Then gently knead it 8 to 10 times. Flour surface and hands more as necessary and use a floured rolling pin to roll the dough into a 13 x 11-inch rectangle.

For the filling, spread softened butter over surface of dough. Sprinkle with sugar, and cover with chopped chocolate. Roll the dough up in a jelly roll fashion, and cut the roll into 10 to 12 equal sections. Place cut sections on parchment covered baking sheet about 2 inches apart. Bake for about 18 minutes or until biscuits are golden and puffed. Makes 10 to 12 biscuits, best served warm.

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