Chocolate Swirl Biscuits

Make these in the morning. Youll be glad you did.

I was flipping through some of my cookbooks the other day and became mesmerized by a recipe for these biscuits from the book Deep Dark Chocolate. Its filled with decadent recipes using dark chocolate. And with a title like that I would normally go for something all chocolate, super rich and fudgy. And I almost always pick a recipe accompanied by a photo. Im very visual and like to see what Im in for before hand. This one didnt have a photo with it, but it still captivated me.

Swirled chocolate in a biscuit.

Im all in.

These are pretty quick to make. You can have one in your tummy in no time.

Chopped dark chocolate.

Get it. Get it good.

Beginnings of the biscuits.

Flour, sugar, baking powder, salt and buttah.

Stir in some milk and the dough will start to come together.

Flour your work surface and hands and form the sticky dough into a ball that you can then start to flatten and roll.

Roll into a rectangular shape.

Spread some softened butter on top.

Sprinkle with a bit of sugar.

And a little chocolate. Just a little. ; )

And roll it up all jelly roll style for chocolaty swirls.

Then cut the roll into equal sections.

Like so. Maybe smaller chocolate chunks would have made my swirls more distinct.

Thats ok. Im good with over-the-top chocolate.

Umm yeah. Totally fine with that.

Eat them warm from the oven.

Warm with a little melted butter. Yes, please.

A yummy way to start the day.

Chocolate Morning Biscuits

Dough

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

Filling
3 tablespoons butter, softened
2 tablespoons sugar
4 ounces dark chocolate, finely chopped

Topping (optional)
1 large egg yolk
1 tablespoon whole milk
sugar for sprinkling

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• In a medium bowl whisk flour, sugar, baking powder and salt until blended.
• Using fingers or a pastry blender, work butter into the dry ingredients until crumbly.
• Add 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 several times (8-10).
• Flour surface and hands more as necessary and use a floured rolling pin to roll the dough into a 13X11 inch rectangle.
• Position the long side of the dough in front of you.
• For the filling, spread softened butter over surface of dough. Sprinkle with sugar and cover with chopped chocolate.
• Roll the dough up in a jelly roll fashion and cut the roll into 10-12 equal sections.
• Place cut sections on parchment covered 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 butter.

Recipe from Deep Dark Chocolate with permission from Chronicle Books.

Enjoy and have a good morning!