Why Make This Recipe
Chocolate-Stuffed Cream Biscuits are a delightful treat that combines the richness of chocolate with the lightness of biscuits. They are perfect for breakfast, a snack, or even dessert. With just a few simple ingredients, you can create a sweet, comforting delight that will make your taste buds happy. These biscuits are easy to make and are sure to impress anyone who tries them!
How to Make Chocolate-Stuffed Cream Biscuits
Ingredients
- 2 cups all-purpose flour, spooned and leveled, plus more for work surface
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup plus 2 teaspoons granulated sugar, divided
- 1 1/4 cups heavy cream, plus more for brushing
- 1 (4-ounce) bar semisweet chocolate, cut into 6 pieces
Directions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, and 1/4 cup of sugar.
- Add the heavy cream and stir until just combined. If the dough is too dry, add 1 to 2 tablespoons more cream.
- Knead the dough in the bowl until it forms a ball, about 5 to 6 times.
- On a lightly floured surface, roll the dough into an 11 by 8-inch rectangle, roughly 3/8 inch thick.
- Cut the dough in half crosswise, then cut into thirds lengthwise to form 6 rectangles.
- Place one piece of chocolate on the bottom half of each rectangle. Lightly brush the edges with cream.
- Fold the dough over the chocolate to form a square and gently press the edges to seal.
- Arrange the biscuits on the prepared baking sheet. Freeze them for 15 minutes.
- Place the baking sheet with the frozen biscuits inside a second baking sheet of the same size. This keeps the bottoms from over-browning.
- Brush the tops with cream and sprinkle with the remaining 2 teaspoons of sugar.
- Bake until golden brown, about 18 to 22 minutes.
- Transfer the biscuits to a wire rack and let cool for 15 minutes before serving.
How to Serve Chocolate-Stuffed Cream Biscuits
These biscuits are best enjoyed warm, right out of the oven. You can serve them as they are or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. They also pair well with coffee or tea.
How to Store Chocolate-Stuffed Cream Biscuits
To keep your biscuits fresh, store them in an airtight container at room temperature. They are best eaten within a couple of days. If you have leftovers, you can reheat them in the oven for a few minutes to bring back their warm and fluffy texture.
Tips to Make Chocolate-Stuffed Cream Biscuits
- Ensure your baking powder is fresh for the best rise.
- Don’t overwork the dough; mix just until combined.
- If you like, add other fillings like nuts or fruit to change things up.
- For a richer flavor, use dark chocolate instead of semisweet.
Variation
You can experiment by using different types of chocolate, like milk chocolate or white chocolate. You can also add spices like cinnamon or even some orange zest to the dough for a unique twist.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough and shape the biscuits, then freeze them raw. Bake them later when you’re ready!
2. Can I use a different type of flour?
You can try using whole wheat flour, but it might change the texture a bit. All-purpose flour gives the best results.
3. What can I do if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, but the biscuits may not be as rich. Adding a little butter can help mimic the creaminess.
Enjoy these Chocolate-Stuffed Cream Biscuits, and have fun baking!
