Wednesday, January 29, 2014

Chocolate Swirl Biscuits

Chocolate Swirl Biscuits
 What do you do when the weather turns nasty?  Well, I look for new recipes to try.  Last year, I made chocolate babka, which was out of this world decadently delicious.  Yesterday, I found this recipe for chocolate swirled biscuits and decided to give it a try.

Let me share my modifications to the recipe:  First of all, I used the food processor to cut the butter into the dry ingredients.  The dry ingredients with the butter were refrigerated overnight in a bowl. Then, I used the food processor to grind the chocolate chips.   In the morning, I finished the recipe.

The dough came together easily and I put wax paper down to make rolling up the dough easier.  That was a huge mistake!  Even though I floured the wax paper, the dough stuck like glue to the paper.  I tried to roll the dough as thin as possible to have a really beautiful swirl.  Next time, I will heavily flour the surface before rolling out the dough.

I did the optional topping of the egg wash and sprinkled the tops with sparkling sugar.  Kim tasted one and said it was a little dry.  So, I quickly mixed together some confectioners' sugar and milk with a drop of vanilla and poured the glaze over the top.  Next time, I'll forget about the egg wash and sparkling sugar and just do the glaze over the top.

Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Come back again, soon.
Chocolate Swirl Biscuits

Chocolate Swirl Biscuits  found on Bakerella
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
  • 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.
Recipe originally from Deep Dark Chocolate by Sara Perry

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