Chocolate Swirl Biscuits

 

I recently realized that I was in possession of two chocolate swirled bread recipes. I decided to take the easy way out and make the one that didn't require rising time. Making these was a comforting task on a cool fall night and a way for me to calmly release some building tension by cutting butter in to flour. It is always amazing to me how that small effort can make me feel so much better. Bread and chocolate are a fantastic comforting breakfast. The recipe comes from the book Deep Dark Chocolate by Sara Perry and was reprinted on the website Bakerella. I made the recipe almost exactly as printed except I used 4.5 ounces of chocolate in the filling and I sprinkled half of the egg washed tops with coarse sea salt. You can find the original recipe here.



One year ago: Truffled Egg Toast
Two years ago: Charleston, South Carolina
Three years ago: Quick Chicken Pho
Four years ago: Pomegranate Pound Cake

Cheddar Pepper Biscuits

I've been making a lot of this soup again recently. It's a nice way for me to fill up during my lunch breaks without feeling weighed down. I've been skipping the saffron yogurt and instead paired the soup with these biscuits. The recipe was recommended by Olga and I loved it. These are so easy to make and are quite decadent. I love the hint of spice that the sriracha gives them. I accidentally overdid it with the buttermilk so these came out more like biscuits than scones, but still tender and moist so no complaints from me.

One year ago: Pea Shoots with Shrimp, Bacon, and Chives
Two years ago: Blood Oranges with Mascarpone, Honey, and Pistachios
Three years ago: Roasted Poussin with Braised Romaine


Cheddar Pepper Biscuits
(Adapted from Pinch My Salt)

Makes 8 large scones

1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) frozen unsalted butter, grated and kept cold until ready to use
1 1/4 cup shredded extra-sharp cheddar cheese, divided
1 cup cold buttermilk
1 large egg
1 teaspoon sriracha
2 tablespoons unsalted butter, melted
1/2 teaspoon paprika

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift the flours baking powder, baking soda, salt, and pepper. Whisk the dry ingredients together to make sure they are well combined. Mix the butter into the flour mixture until you have pea-sized pieces. Mix in 1 cup of cheddar.

In a small bowl or measuring cup, whisk the buttermilk, egg, and sriracha. Pour the buttermilk mixture into the flour and cheese mixture. Use a wooden spoon to combine all of the ingredients, just until the dough comes together.

Turn the dough out onto a lightly floured surface. Form the dough into a circle and press it down until it is about 1-inch thick.  Cut the dough in half and then cut each half into four pieces. Transfer the unbaked biscuits to the baking sheet..

Mix the paprika with the melted butter. Brush the top of each biscuit with the melted butter and sprinkle with a bit more cheese. Bake for 15 minutes until the tops are golden and the cheese is melted and bubbling. Serve warm.

Printable Recipe

Buttermilk Biscuits

Sometimes when I go to the grocery store, I pick up random items that I don't particularly need, but know they will come in handy. A couple of weeks ago, that ingredient was buttermilk. I love buttermilk. It's such a versatile ingredient and it lasts such a long time. Plus, you can freeze the leftovers and have buttermilk for ages. I wasn't sure whether to go savory or sweet with my most recent buttermilk purchase, but once I saw this recipe, I knew I had to make it. Pounding the dough and turning is a similar technique to making puff pastry. It makes incredibly fluffy, multi-layered biscuits that are enjoyed in a variety of ways. Enjoy these with a simple drizzle of honey, some jam, some butter, or if you're feeling extra creative, make some homemade McMuffins. You will love them. I promise.






Buttermilk Biscuits
(From Homesick Texan)



Makes 8-10 large biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt (or more to taste)
8 tablespoons (1 stick) cold butter, cold
3/4 cup of buttermilk

Preheat the oven to 450 degrees.

Mix together the flour, baking powder, sugar, and salt.

Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.

Add the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it sticky.

Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.

Using a round cutter cut out your biscuits from folded dough.

Place on a greased baking sheet close together (so they rise up not out). Brush each biscuit with a bit of egg wash and bake for 15 minutes or until the tops are golden brown.

Printable Recipe

Maple Bacon Biscuits

I remember a few months ago when Raul told me about the amazing baked goods he had just consumed from Huckleberry in Santa Monica. Then I saw a glowing review from Diana and then Cathy posted these biscuits so I knew it was a matter of time before I made them. Once I got my new fridge up and running, I couldn’t wait to get in the kitchen and cook up a storm. Maybe I was out of practice, but these were very time consuming. I almost considered skipping the last step of the maple drizzle, but I am glad my laziness did not get the best of me. I freaking LOVED THESE! There is smokiness from the bacon, sweet maple, and the soft crunch of the coarse sea salt sprinkled on top. None of the flavors overwhelms each other and they all work in perfect harmony. I wanted to eat all of them, but like a good friend (and someone who knows better), I took them to Raul’s for New Year’s eve and to let the vultures have at. I definitely understand why there is always a line in front of Huckleberry.



Maple Bacon Biscuits
(Slightly adapted from LA Times, as adapted from Huckleberry Cafe)



Makes about 24 biscuits

12 ounces bacon bacon, cut into 1/2 -inch pieces
3 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
3/4 cup plus 2 tablespoons maple syrup, divided
3/4 cup plus 2 tablespoons buttermilk
1 egg
1 tablespoon heavy cream
Coarse sea salt

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan to cool and drain excess fat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Don't overwork the dough.

On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Chill the trays in the refrigerator just until the biscuits are cold, about 10 minutes.

Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of coarse sea salt.

Bake the biscuits until they just begin to brown, about 25 minutes. Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.

Printable Recipe

Paprika Cheddar Drop Biscuits

Apparently it's Martha Stewart week here on Dishing Up Delights. I didn't do it intentionally, I just had several recipes saved and they all happened to be from Martha. Here's another one. I found this courtesy of Joy the Baker. Did you see them? I made them because I wasn't in the mood to bake bread this weekend. I am so glad I did. They are phenomenal. They only take a few minutes to put together (even with the shredding of cheese). I completely forgot to sprinkle paprika on top. It didn't matter, they were still really good. I ate three within a few hours of each other. They are really, really good with scrambled eggs which is the way I have been enjoying them this week. They are also really good with a drizzle of honey.



Paprika Cheddar Drop Biscuits
(From Martha Stewart's Baking Handbook)

Makes 8 giant biscuits or 12 smaller biscuits

2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon paprika, plus more for dusting
6 Tablespoons unsalted butter, cold, cut into pieces
1 heaping cup finely grated cheddar cheese
1 1/2 cups heavy cream

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.

Add the cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet. Lightly dust with paprika.

Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature.