To make the Biscuits, whisk together the Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the very cold European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This is crucial for flakiness.
Gradually add the very cold Buttermilk, mixing until just combined. Do not overmix. The dough will be shaggy.
Turn dough out onto a lightly floured surface. Gently pat down to about 1 inch thickness. Fold the dough in thirds like a letter, then pat down again. Repeat this folding process 3-4 times to create layers.
Pat down to about 3/4 inch thickness. Cut out biscuits using a biscuit cutter or a knife.
Place biscuits on an ungreased baking sheet and bake for 15-18 minutes, or until golden brown and flaky.
While biscuits are baking, make the Chocolate Gravy. Melt the European-Style Butter in a saucepan over medium heat.
Whisk in the Flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the Whole Milk, ensuring no lumps form.
Add the Valrhona Cocoa Powder, Dark Brown Sugar, Vanilla Bean Paste, Espresso Powder, and Fleur de Sel. Bring to a simmer, stirring constantly, and cook until thickened, about 7-10 minutes.
Split the warm Biscuits and smother with the Chocolate Gravy. Serve immediately.
Ingredients
6
2 cups240 gUnbleached Pastry Flour
1 tbsp15 mLBaking Powder
1/2 tsp2.5 mLBaking Soda
1 tsp5 mLSalt
1 cup226 gEuropean-Style Butter-very cold, cut into 1/2 inch cubes
3/4 cup177 mLButtermilk-very cold
1/2 cup113 gEuropean-Style Butter
1/4 cup30 gAll-Purpose Flour
3 cups710 mLWhole Milk
1/2 cup60 gValrhona Cocoa Powder-unsweetened
1/3 cup67 gDark Brown Sugar-packed
1 tsp5 mLVanilla Bean Paste
1/2 tsp2.5 mLEspresso Powder
Pinch1 gFleur de Sel
Equipment
Large Bowl
Pastry Blender or Fingers
Baking Sheet
Saucepan
Whisk
Biscuit Cutter
Instructions
Preheat oven to 425°F (218°C).
To make the Biscuits, whisk together the Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the very cold European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This is crucial for flakiness.
Gradually add the very cold Buttermilk, mixing until just combined. Do not overmix. The dough will be shaggy.
Turn dough out onto a lightly floured surface. Gently pat down to about 1 inch thickness. Fold the dough in thirds like a letter, then pat down again. Repeat this folding process 3-4 times to create layers.
Pat down to about 3/4 inch thickness. Cut out biscuits using a biscuit cutter or a knife.
Place biscuits on an ungreased baking sheet and bake for 15-18 minutes, or until golden brown and flaky.
While biscuits are baking, make the Chocolate Gravy. Melt the European-Style Butter in a saucepan over medium heat.
Whisk in the Flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the Whole Milk, ensuring no lumps form.
Add the Valrhona Cocoa Powder, Dark Brown Sugar, Vanilla Bean Paste, Espresso Powder, and Fleur de Sel. Bring to a simmer, stirring constantly, and cook until thickened, about 7-10 minutes.
Split the warm Biscuits and smother with the Chocolate Gravy. Serve immediately.
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