Wednesday, July 20, 2016

Addie's chocolate biscuits

These easy, no-fuss chocolate biscuits come from the 6 year-old daughter of the chef of the famed Gramercy Tavern in New York City. Split the biscuits and top with Nutella for an extra special treat!


We were visiting my in-laws recently when I decided to flip through some of my mother-in-law's food magazines. I came across a story about a 6-year old girl who liked to cook with her dad. Her father, as it turns out, happens to be the chef at New York City's Gramercy Tavern. And the little girl's name was Addie.

I was instantly drawn to the story since it involved a famous chef and a girl who had the same name as my daughter. To top it off, the two girls are the same age. When I told my Addie about this little girl, she asked me to make her chocolate biscuits.

I halved the original recipe because I didn't need to have 12 biscuits around the house. Addie's dough was also divided into two halves - one plain and one chocolate. Since my household is mostly made up of chocoholics (namely Addie and I), I decided to forego the plain biscuits. Do you blame me?

The biscuits were perfect - nice and flaky and not too sweet. I spread a thin layer of Nutella to jazz mine up a bit. These would go really well with some sausage and scrambled eggs on the side. Or perhaps just more chocolate and sprinkles? No matter how you serve them, just make sure you bake some.

Addie's chocolate biscuits
  • 3/4 cup all-purpose flour, plus more if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 stick (4 Tablespoons) butter, frozen
  • 1/3 cup milk of choice
  • 5 Tablespoons hot cocoa mix (I used Penzey's)
Directions
Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

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

Using a cheese grater, grate the butter into the bowl. Gently fold in the butter by hand. Slowly add the milk and knead gently until everything just comes together. Add in the hot cocoa mix and knead until no dry spots remain (do not overwork the dough; it should look spotty with some white and brown spots).

Flatten the dough to about 1/4" thick and cut with a biscuit cutter or using the top of a cup or mug. Re-roll any scraps and cut until all the dough has been used.

Bake in your preheated oven for 12-14 minutes or until the biscuits are golden. Split and serve with Nutella or your favorite fruit spread.

Leftover biscuits should be wrapped tightly and stored at room temperature. They can be reheated and will keep for a few days.
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Yield: About 6 biscuits

Source: Barely adapted from Rachael Ray magazine, June 2016 issue

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