This recipe comes to you courtesy of my sweet little girl, Katy. Chocolate Biscuits are one of her favorite treats, and I actually have three different ways that I make them. Today, I’m showing you my extra special way to make feather light chocolate biscuits, with a lovely little glaze on top.
As far back as I can remember and as far back as our family “stories” go (the ones that are handed down from generation to generation) biscuits have been a staple on our tables. There are as many ways to make them as their are cotton plants in a field, and all of them are wonderful in my mind. The great thing is that these recipes have been handed down from one generation to the next, and at some point we’ve each taken our turn standing in the kitchen while the craft was explained and demonstrated before we stepped in and began making them on our own.
This recipe just sprang up out of Katy’s love for chocolate and my desire to do something creative with it, so it isn’t a generation’s old recipe, but it will become one as soon as Katy Rose starts making them herself. Right now, she’s beside me, helping with each step along the way. Sometimes I just stand over her shoulder and talk her through it. Soon enough though, I’ll be off doing something else while Miss Katy works kitchen magic all on her own.
And that is what it is all about. Cooking up memories together while equipping our kids to cook them up on their own. Next time you head into the kitchen, I encourage you to take the hand of someone dear to you and invite them along.
Now y’all come with me while we make us some biscuits….
You’ll need: Self Rising Flour*, Whole Milk*, COLD Butter, Semi-Sweet Chocolate Chips, and a little sugar.
For the Glaze you will need: Confectioner’s Sugar, Milk, and Vanilla (glaze ingredients not pictured)
*To make your own self rising flour, simply add 1 + 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
*You can use buttermilk in place of whole milk in this recipe if you like. You can also add one tablespoon of vinegar OR lemon juice to the amount of milk called for and stir, then let it sit for five minutes before using to make your own buttermilk. Or you can just add whole milk and leave it be. It will be good either way.
Cut your butter up into pats to make it easier to cut into the flour.
Cut it in with a pastry cutter or long tined fork.
I used to be adamant about only using a fork since that is what my grandmothers used but as my age has creeped up and Uncle Arthur have decided to visit more frequently up on me, I’ve given in to the ease of a pastry cutter on these old hands of mine.
Remember what I said about this bracelet in my last post? Well there it is again, long-suffering! lol At least it’s right next to peace 🙂
IMPORTANT: After you get the butter all cut into the flour it will look like a slightly lumpy flour mixture. Place this whole bowl in the fridge for ten minutes.
Sidenote: I’m typing this at 4:37 AM and drinking a cup of coffee while I do it. I just wanted to give a little shout out to coffee for always being there when I need it 🙂
After ten minutes has passed, stir in chocolate chips and sugar until well mixed.
Pour in milk and stir until all of the flour has been moistened.
This will be globby dough when you are done. After you’ve stirred in the milk, if you still have dry spots, you can add a little more milk, maybe 1/4 of a cup. Don’t stir too much, just what you have to do, because while we want everything nice and moist, we don’t want to overwork our dough.
Place some waxed paper or parchment paper on a counter and sprinkle liberally with more flour (self rising is fine).
Of course, you can just do this directly on a clean countertop as well if you want, it’s your mess to clean up 🙂
Dump your dough onto the flour lined area.
Sprinkle the top with more flour.
Pat it out into a rectangular-esque type shape with your hands.
I pat the palms of my hands into the flour before patting to keep it from sticking too badly but you really should have a little taste of this dough anyway, it is delicious!
Okay, now I want you to take one side of that dough and fold it over to the center….
At this point my camera battery died so I just pulled out my phone and kept on snapping…
Now fold the other side up over the first side. You end up with a log-ish looking thing but it really is folded together :).
This is a way of kneading your dough without overworking it, which can cause biscuits to be tough. By using this method for the chocolate biscuits, they’re really tender and fluffy.
Pat that out again and repeat the folding process one more time.
Now take a biscuit cutter or juice glass and tap the rim of it around a bit in some flour.
then cut out your biscuits.
Place them in a pan that has been sprayed with cooking spray.
I’m using a round cake pan. This recipe makes about a dozen and you may or may not be able to get them all in this round pan so feel free to use something else. I like to cook them in a pan like this because it helps their sides to touch, which helps them to rise more and be fluffier. Biscuits are friendly little morsels of bread and they like to be together so that they can support one another and help them to rise up from humble beginnings! Kinda like good, old fashioned friends.
If I have leftover biscuits that won’t fit, I just cook them off to the side in another small pan.
Bake these at 450 for 14-16 minutes, or until they are lightly golden on top.
Mix up a little sweet glaze by stirring together 1 cup Confectioner’s Sugar, 1 teaspoon vanilla, and 1 tablespoon milk. Stir until all the lumps are gone.
Brush this across your biscuits.
Allow to sit for just a few minutes until it sets.
Take a bite of angel soft heaven 🙂
- 2+1/4 cups self rising flour
- 1 cup whole milk (can add ¼ cup more if it needs it)
- ½ cup cold butter, cut into slices
- 1 cup semi sweet chocolate chips
- ½ cup sugar
- 1 cup confectioner's sugar
- 1 teaspoon vanilla or butter flavoring
- 1 tablespoon whole milk
- In large bowl, place flour and sliced cold butter. Cut butter into flour with a fork or pastry cutter until fully incorporated and it resembles lumpy flour. Place this bowl in the refrigerator for ten minutes.
- After ten minutes have passed, stir sugar and chocolate chips into flour mixture until well blended. Add milk and stir just until moistened (can add ¼ cup more milk if need be).
- Turn dough out onto lightly floured surface. Dip palms of hands in flour and pat out into a rectangular shape. Gently fold the right side over onto the middle of the rectangle. Fold left side over on top of folded right side - like you are folding a piece of paper to put into an envelope.
- Pat this out again into a rectangle and repeat folding process once more.
- Dip juice glass or biscuit cutter into flour and cut out biscuits. Place biscuits on lightly greased pans with their sides touching. Bake at 450 for 14-16 minutes, or until lightly golden on top.
- Stir together confectioner's sugar, vanilla, and milk until smooth. Brush over top of biscuits. Allow to sit for a few minutes before serving.
“Blowing out someone else’s candle doesn’t make yours burn any brighter”.
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Thanks to my friends at White Lily for sponsoring this post. Now go show someone who to make biscuits 🙂Yum