Bittersweet Chocolate Chunk Biscuits w/ Fudge Gravy
Chocolate Chunk Biscuits?! You guys — biscuits have become my life. With four kids and a hubby at home all of the time (sheltering in place), I haven’t exactly had extra time on my hands. But I sure have had a renewed desire to practice comfort food and provide comfort food. ((me along with the entire nation, I think!))
No kidding, I think I’ve made 200 biscuits in the last month!!
Since we’re all in this together, I am sharing the family’s very most favorite biscuit to date – Bittersweet Chocolate Chunk Biscuits. (There will certainly be a few new favorites in the coming weeks – but this is the current fave.)
I think what actually makes this chocolate chunk biscuit so awesome is the FUDGE GRAVY. So I am going to quickly share the biscuit recipe and then get down to the heart of the matter.
Bitterweet Chocolate Chunk Biscuits Ingredients
- 4 c AP flour
- 2 T baking powder
- 1/4 t baking soda
- 4 T sugar
- 3 t kosher salt
- 1/3 c shortening
- 1/3 c chilled butter, salted
- 2 c milk, I prefer 2%
- 2.5 oz chopped bittersweet chocolate
- 1 egg, whisked
- turbinado sugar, to sprinkle on top
Preheat oven to 425° and prepare one 1/4 sheet pan by spraying with non-stick spray.
In a large mixing bowl, combine dry ingredients – mixing well to incorporate.
Add shortening, working shortening into the flour mixture by rolling and pressing it between your thumbs and index fingers (be sure to leave some pea-sized clumps).
Grate butter into the flour mixture (using a medium-sized cheese grater). This step is important to making a tender flaky biscuit.
Add chopped chocolate.
Form a well in the center flour mixture and pour milk in the well.
Using a fork, gently combine the ingredients to form a “shaggy dough” .
Pour dough out onto a well floured surface, scraping the bowl to to get all of the bits.
Kneed the dough approximately 10 times, adding additional flour for your hands and the bench if the dough is sticking.
Form the dough into a 6″x8″x2″ rectangle. Using a 2″ biscuit cutter, cut out 16-18 biscuits, flouring the cutter between cuts.
Place biscuits, evenly spaced – 1″ apart, on a prepared 1/4 sheet pan. Combine scraps and continue cutting until all the dough is used. This recipe makes approximately 9 2″ biscuits.
Brush the top of each biscuit with the whisked egg and sprinkle with turbinado sugar. Bake for 15-18 minutes, until golden brown on top and baked through.
Serve with FUDGE GRAVY
Now for the Fudge Gravy!
You may be surprised to know, the chocolate flavor came from bulk hot chocolate mix that I always have on hand. (I’ll include some substitutions for that in the recipe.)
All I have to say about this is that it’s yummy. The kids were so happy (no surprise – I mean, FUDGE for breakfast?!).
- 1/2 c cocoa mix*
- 1/2 c cane sugar
- 1/2 stick butter, salted
- pinch of salt
- 1/2 c cream
To make this, simply combine hot chocolate mix, butter + sugar over medium-high heat. Melt it all together and get it bubbly. Add cream and simmer to thicken (1-2 minutes).
Makes 2 cups
note – It does take a little practice to keep the sugar from crystalizing while melting with the butter but the crystalized bits were actually the kid’s favorite part. So, I guess it really is true, there’s no such thing as bad fudge gravy!
*if you don’t have 1/2 c of hot chocolate mix, sub 1/4 c cocoa powder + 1/4 c cane sugar.