Page 13 - Wits' Cookbook
P. 13

Biscuits and Chocolate SyrupThis is a Christmas breakfast tradition in our family starting from my wife’s mom’s family. It’s simple and decadent. The syrup should be a little on the thinner sides so that it soaks into the biscuits instead of sitting on top. Serve the biscuits right from the oven and spoon on the syrup. Yum!Submitted by: Patrick CusickINGREDIENTSBISCUITS(don’t open a can and whack it against the counter - these are so much better.)2 cups of all-purpose flour1 tbsp of baking powder1 tsp of baking soda1 scant tsp of salt4 tbsp of cold butter (cold is important here)7⁄8 cup of buttermilk (*see Additional notes for substitute)E tbsp of melted butter (for brushing a erward)CHOCOLATE SYRUP1⁄2 cup of cocoa powder 1 cup of water2 cup of sugar1⁄2 tsp of salt1 tsp of vanilla extractDIRECTIONSTHE BISCUITS• Preheat the oven to 425˚F.• Combine flour, baking powder, baking soda, and salt in a large bowland stir.(Continued on next page)BREAKFAST, BRUNCH & BREADS13

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