Recipe courtesy of Blue Plate Cafe
Cocoa Biscuits
- Level: Intermediate
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 837
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 143
- Dietary Fiber
- 4
- Sugar
- 100
- Protein
- 16
- Cholesterol
- 66
- Sodium
- 648
- Total: 1 hr 40 min
- Active: 1 hr 20 min
Ingredients
Cocoa Gravy:
1 gallon milk
6 cups sugar
1 1/2 cups all-purpose flour
1 cup cocoa powder
Biscuit:
5 cups self-rising flour, plus more for dusting
2 sticks butter, frozen
2 cups whole buttermilk
2 tablespoons butter, melted
Confectioners' sugar, for garnish
Directions
- For the gravy: In a stockpot set over low heat, add half of the milk, the sugar, all-purpose flour and cocoa powder, and bring to a light boil stirring constantly. Cook for at least 40 minutes. Add more milk a little bit at a time as necessary to reach a thick, saucy consistency.
- For the biscuits: Preheat the oven to 475 degrees F. In large mixing bowl, add the pastry flour. Using a large-hole box grater, grate the frozen butter into the flour. Toss to distribute evenly. Make a well in the center and pour the buttermilk into the well. Slowly incorporate the buttermilk into the flour using your hands. Kneed until dough-like, 15 to 20 times.
- Lightly flour a work surface and rolling pin. Place the dough on the floured surface and roll out to 3/4-inch-thick round. Fold the dough back onto itself. Repeat the rolling and folding three more times, then roll out the dough to 1/2-inch thick. Cut with a small biscuit cutter and place on a sheet pan lined with parchment paper. Bake until golden brown, 15 to 18 minutes.
- Brush the hot biscuits with warm melted butter. Split the biscuits in half and pour the warm cocoa gravy over top and sprinkle with confectioners' sugar. Serve warm.