Simple Chocolate Biscuits Recipes

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

CHOCOLATE BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
• Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
• Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.

EASY BISCUITS

Steps:

• Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
• Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

SIMPLE CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 180°C, and line a baking sheet with non stick paper.
• Put the butter and sugar in a bowl and beat until fluffy.
• Melt 75g of the chocolate. Chop the remaining chocolate into little chunks.
• Add the melted chocolate into the butter mixture and mix until smooth.
• In a separate bowl sift the flours, cocoa and baking powder. Beat it into the chocolate mixture. Stir in the chocolate chunks.
• Drop teaspoon size balls onto baking sheet, press down slightly. Bake for 20-25 minutes until crisp on the outside. They may be a little soft in the middle--this is the melted chocolate. Allow to cool on the tray.

CHOCOLATE AND BISCUITS RECIPE

Steps:

• Place sugar in a Medium sized sauce pot.
• Add the cocoa powder.
• Add the salt.
• Whisk all the dry ingredients together.
• Add water.
• Place over Medium heat on stove top.
• Stirring constantly, bring mixture to a boil.
• Continue to stir for one minute. Remove from heat.
• Add the vanilla flavoring, stirring it in until fully combined.
• Pour syrup over freshly baked, split biscuits.
• Enjoy!

CHOCOLATE GRAVY AND BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• In a medium bowl, combine the 3 cups flour, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the buttermilk, a little at a time, stirring constantly until well mixed.
• Turn the dough out onto a lightly floured surface. Knead lightly 2 or 3 times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough into circles with a 2-inch cutter.
• Place the biscuits in a greased iron skillet. Gently press down the top of the biscuits. Brush the biscuits with half the 1/4 cup melted butter and bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining melted butter. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.
• Chocolate Gravy:
• Heat 1/3 stick butter in a cast iron skillet over low heat. Mix in 2/3 cup sugar, 2 teaspoons flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.

CHOCOLATE BISCUIT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.