Parker’s Chocolate Bubble Biscuits
Back in May, a student named Parker put a recipe card in my mail slot in our school office. Along with the instructions, it had a wonderful photo of the young baker with his pan of delicious biscuits.
Fast forward to November and I finally get around to making this recipe. The only changes I made were to add walnuts and use two chocolate bars I had in my kitchen drawer: Seattle Chocolates’ Dark Chocolate Truffle Bar with 53% cacao and Extreme Dark Chocolate Truffle Bar with 65% Cacao, each 2.5 oz.
Eating these warm biscuits, which resemble a cross between traditional drop biscuits and a cinnamon roll, brought back fond memories of my Mom’s home made biscuits and breakfast biscuits & chocolate syrup my dear Aunt Jean would make on my visits to Baton Rouge, Louisiana. Pure nirvana!
On is Seattle Chocolate’s bar wrappers is the slogan: “What happiness tastes like.” If Parker’s biscuits were to have a wrapper, it would say “What heavenly breakfasts taste like.”
Thanks, Parker, for your thoughtfulness. You sure know how to make a chocolate lover happy! This recipe is definitely one to try out this holiday season.
Ingredients: 2 cups all-purpose flour
¾ cup sugar, divided
4 teaspoons baking powder
½ teaspoon salt
2/3 cup butter, divided
1 cup chocolate semi-sweet chocolate chips or chocolate of your choice
2/3 cup milk
1 teaspoon cinnamon
Nuts are optional
In a large bowl, combine flour, ¼ cup sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate. Add milk; stir until dough holds a shape.
On a floured surface, knead dough lightly. Roll dough into 16 balls. Preheat oven to 375 degrees F. In a small saucepan, melt the remaining 1/3 butter. Pour ½ of the melted butter in an 8-inch square baking pan.
In a cup, combine remaining ½ cup sugar and cinnamon. Sprinkle 1/3 of the cinnamon/sugar mixture over butter in baking pan. Place dough balls in a single layer in pan. Brush with remaining melted butter. Sprinkle with remaining cinnamon/sugar mixture.
Bake at 375 for 30 minutes. Cool 10 minutes before removing from the pan. Serve warm.
Tags: Baking