The ChocolateDoctor’s Chocolate Chip Buttermilk Biscuits with Chocolate Gravy

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

ScarlettLike the classic movie, Gone with the Wind, buttermilk biscuits are an old southern American classic. If you’re trying to start a romantic adventure, this version recipe will do it. You’ll feel as hot as Scarlett O’Hara and as roguish as Rhett Butler. These are the type of biscuits you would expect at one of the antebellum plantations like Tara or Twelve Oaks and a Sunday dinner. This is a new recipe for a new day and you don’t have to fight the Civil War to enjoy it. And, quite frankly Scarlett, with these biscuits, you won’t give a damn.

Prep Time: 20 minutes
Baking Time: 12 to 15 minutes
Ready In: 35 minutes
Yield: 6 to 8 biscuits

Chocolate Chip Buttermilk BiscuitsIngredients for Biscuits:
2 3/4 cups all-purpose flour, plus more for work surface
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening, plus a little more for pan
1/4 Cup Choclatique Semi-Sweet Chocolate Mini Chips
1 cup buttermilk
1/4 cup melted unsalted butter
Chocolate Gravy, recipe follows

Ingredients for Chocolate Gravy:
1/3 stick butter
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder
2 cups whole milk

Directions for Biscuits:

  1. Preheat the oven to 450º F.
  2. Grease a baking pan with the shortening.
  3. In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
  4. Cut in the shortening with a fork or pastry knife until it looks like cornmeal. Add the chocolate chips and lightly mix into the pastry.
  5. Add the buttermilk, a little at a time, stirring constantly until well mixed.
  6. Turn the dough out onto a lightly floured surface. Knead lightly 2 or 3 times.
  7. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough into circles with a 3-inch cutter.
  8. Place the biscuits in a baking pan. Gently press down the top of the biscuits.
  9. Brush the biscuits with half the melted butter and bake for 14 minutes or until golden brown.
  10. Brush the hot biscuits with the remaining butter.
  11. While the biscuits are baking make the chocolate sauce (see recipe below).
  12. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.

Direction for Making Chocolate Gravy:

  1. Heat butter in a sauce pan over low heat. Mix in the sugar, flour and cocoa powder. Slowly pour 1 cup of milk into the pan and whisk well to remove any lumps.
  2. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Allow the gravy to cool slightly. The gravy will continue to thicken as it cools.
  3. Serve hot over biscuits.

ChefSecret: Serve hot topped with fresh sliced stone fruit (peaches or nectarines) or fresh or frozen berries.

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