Chocolate Morning Biscuits

By Eat More Chocolate Team      

April 21, 2015

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Swirled dark chocolate in a homemade you need anything else?



Preheat oven to 400 degrees 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 several times (8-10).

Flour surface and hands more as necessary and use a floured rolling pin to roll the dough into a 13X11 inch rectangle.

Position the long side of the dough in front of you.

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 10-12 equal sections.

Place cut sections on parchment covered baking sheet about 2 inches apart.

Add topping if desired. Mix egg yolk and milk together and brush on tops. Then sprinkle with sugar.

Bake for about 18 minutes or until biscuits are golden and puffed up.

Serve warm with butter.



2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons cold unsalted butter, cut into small pieces

3/4 cup whole milk


3 tablespoons butter, softened

2 tablespoons sugar

4 ounces dark chocolate, finely chopped

Topping (optional)

1 large egg yolk

1 tablespoon whole milk

sugar for sprinkling