The Quest for the perfect Chocolate Biscuit
I have just about biscuited myself out the past week or so, and that’s really saying something for a Texas gal. I spent the better part of my early adult life hunting for the perfect biscuit recipe. I found a couple that could be called perfect biscuits, and they all involved a little bit of yeast. I like my biscuits a little on the cakey side, not too dry or crumbly, but firm enough to hold up to some serious gravy drowning. Afterall, I know how to make the perfect pan gravy, and that’s really what biscuits and gravy are all about. The gravy!
But when I went looking for a recipe to convert to a chocolate biscuit, things changed. Adding the chocolate dried out my tried and true recipes, flattened others, and some were either too soft like cake or too dense like brownies. But lo and behold…I think I found a good combination. A little bit of yeast, a little bit of self-rising flour, and enough cocoa to punch it up and honey…let me tell you…I ain’t never had nothing this good. Oh My GoodNESS.
When you bite into one of these bad lads…it roars “I’m a biscuit” and then purrs “Mmmm, but taste my chocolate”. Slather on some butter and engulf. We’re going to be trying some with my homemade chocolate cherry ice cream, covered in hot fudge cherry butter sauce.
As Ma always said….Dear Gussy!
Yeehaw!