Chocolate-Stuffed Cream Biscuits Recipe

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

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• 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

• 1. 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. 
  2. 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. 
  3. 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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