You should make these these, and soon. They are not overly-sweet because the dough is a true biscuit dough and the chocolate is dark and semi-sweet. With a little sprinkle of sugar and melted butter on top, they are just perfect!
I found this recipe on Bakerella’s site, and she found it in the book Deep Dark Chocolate by Sarah Perry. Thank you! These were so good that as we were leaving church, I saw Matt pulling out a baggie with two biscuits in it. I said, “Oh, little snack for later?” and he replied, “Well, I actually brought them for Ada, but then decided I wanted to eat them instead!”
Chocolate Swirl Biscuits
- 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
- 2 ounces dark chocolate finely chopped
- 2 ounces semi-sweet chocolate chips
- Topping optional
- 1 large egg yolk
- 1 tablespoon whole milk
- Sugar for sprinkling
Preheat oven to 400 degrees and line a baking sheet with parchment paper or Silpat mat.
In a medium bowl, whisk flour, sugar, baking powder, and salt until combined.
Using fingers, two forks, or a pastry blender, work butter into the dry ingredients until crumbly.
Add the 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 8-10 times.
Flour surface and hands as needed, and use a floured rolling pin to roll the dough into a 13x11 inch rectangle.
Place the dough with the long side in front of you.
For the filling, spread softened butter over surface. Sprinkle dough with sugar and cover with the chocolate.
Roll the dough up like you're making cinnamon rolls, and cut into 10-12 equal sections. (Do the best you can, mine weren't perfect but it's okay!)
Place cut biscuits on your 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 more butter on top. Enjoy!