Yesterday I talked about the Food trucks at the Macon Cherry Blossom Festival and my interest in starting up Julie’s Biscuit Bus (or Biscuit Buggy or Biscuit Bar – name to be decided). Here is my first menu item. Chocolate Chip Biscuits with Chocolate Gravy.
I made mine in an iron skillet and served them for breakfast.
We also ate them for lunch and there might be one or two left for dinner. They are rich and satisfying so one is just the right sized serving.
Chocolate Chip Biscuits with Chocolate Gravy
2 cups all-purpose flour (I used White Lilly)
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup semi-sweet chocolate chips
3/4 cup milk
Preheat oven to 425. Heat a seasoned iron skillet briefly before baking. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry blender, cut in the cold butter until the mixture is crumbly. Add the the chocolate chips. Pour in the milk and mix until dry ingredients are moistened. On a lightly floured surface, gently knead dough 4 or 5 times (I used the rolling pin so my hands wouldn’t warm the dough). Fold dough in half and roll to 3/4 inch thickness. Cut with a 2 1/2 inch cookie cutter. Reroll scraps only once. Cut all the biscuits and set aside before placing biscuits in the warm 10-inch cast-iron skillet. The biscuits should touch slightly. Makes 10 large biscuits or 12 slightly smaller ones.
Melt 1/2 stick butter with 1-ounce block of semi-sweet baking chocolate. Stir in two cups confectioners sugar. Add 1/3 cup heavy cream, 1/4 teaspoon vanilla, and a dash of salt. Cook over medium heat until smooth and blended.
This recipe actually tasted good both warm and cold. I think it’s a winner!
Hope you give them a try especially since my Biscuit Bus is still in the imaginary stages and I won’t be able to make them for you! Yet….