Wednesday, November 13, 2013

Are Chocolate Buttermilk Biscuits Really Easy?

I remember seeing Mr. Food on TV shows growing up and now he's on the Internet.  I've been using the online site to look up recipes because in general I find the instructions there easy to follow.  I found a "chocolate buttermilk biscuit" recipe that didn't seem particularly chocolatey to me so I used it as the basis of the following recipe and tried it out with another product I needed to experiment with for our forthcoming Saturday Sacrament.

Mini Cocoa Chocolate Chip Buttermilk Biscuits
Ingredients:
4 C Heart Healthy Bisquick Mix
2/3 C Crisco Butter Flavor Stick
1.5 C Buttermilk
1/4 C Cocoa
1 C Semi-sweet Chocolate Chips

Preheat oven to 425°F.

Cut Crisco into smaller pieces and add to Bisquick mix.  Using a standing mixer with dough hook, work the flour mixture and the fat into you get a crumbling result and do not see any obvious pieces of fat.  You will need to scrape the bowl several times.

Add in half the buttermilk and mix on low until thoroughly blended.  Keep scraping the bowl to get it all mixed.

Add in the cocoa and mix that until the entire dough is uniform in color.  You guessed it, keep scraping the bowl.

Add in the rest of the buttermilk and the chocolate chips and blend together for a minute or two.  But this point you shouldn't need to scrape the bowl so much.

Dump the dough out onto a flour-dusted flat surface.  Lightly oil your rolling pin and then roll out the dough.  The chips ill not allow you to go thinner than about 1/2 an inch which works best with most cookie cutters.

Cut out the biscuits and place on ungreased but non-stick baking sheet.

Place biscuits into oven for 7 minutes if you are making biscuits as small as these 1-inch diameter ones that I made. Adjust the time as needed for larger sized biscuits but you should go over 9-10 minutes or the chocolate chips may burn.

Allow to cool for about 30 seconds then move to another surface to cool.  I used waxed paper myself because these were too small to really work on my cooling racks.

The end result is a lightly buttery biscuit with a tiny hint of cocoa (may need more cocoa and less biscuit mix) until you hit a chip that then bursts with flavor.

The most time consuming part of this was making the 200+ mini biscuits.  I recommend you use a larger cookie cutter for faster results but these ended up with just 22 calories a piece.

So any advice, Sisters and Brothers on how to improve this recipe?

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