Becky Luigart-Stayner
Heavy cream makes these biscuits extra rich, and the chocolate croissant-like stuffing gives this whole biscuit a decadent brunch-out like feel.
It's absolutely perfect with a cup of coffee and a copy of the morning paper.
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Yields: 6 serving(s)
Prep Time: 25 mins
Total Time: 1 hr 15 mins
Ingredients
Save Recipe- 2 c.
all-purpose flour, spooned and leveled, plus more for work surface
- 2 1/2 tsp.
baking powder
- 3/4 tsp.
kosher salt
- 1/4 c.
plus 2 teaspoons granulated sugar, divided
- 1 1/4 c.
heavy cream, plus more for brushing
- 1
(4-ounce) bar semisweet chocolate, cut into 6 pieces
Directions
- Step 1Preheat oven to 450°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, salt, and 1/4 cup sugar in a bowl. Add cream and stir just until combined (add 1 to 2 tablespoons additional cream if dough is dry). Knead in bowl until dough forms a ball, 5 to 6 times.
- Step 2On a lightly floured work surface, roll dough to an 11- by 8-inch rectangle (about 3/8 inch thick). Cut dough in half crosswise, then cut into thirds lengthwise to form 6 rectangles. Place 1 chocolate square on bottom half of each rectangle. Lightly brush edges of rectangles with cream. Fold dough over the chocolate, forming a square, and gently press edges to seal. Place biscuits on prepared baking sheet. Freeze 15 minutes.
- Step 3Place baking sheet with frozen biscuits inside another baking sheet of the same size. (This will insulate the tray so that the bottoms do not over-brown.) Brush tops with cream. Sprinkle with remaining 2 teaspoons sugar, dividing evenly. Bake until golden brown, 18 to 22 minutes. Transfer biscuits to a wire rack, and cool 15 minutes before serving.
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