Page 15 - Wits' Cookbook
P. 15

Biscuits and Chocolate SyrupDIRECTIONS (Continued)• Cut butter into the dry ingredients, using a food processor, pastry cutter, two knives or your fingers. When you’re done with this step,you shouldn’t have any pieces of butter bigger than a pea and most of it should look almost like cornmeal.• Add the buttermilk. Stir the dough till it just comes together. It shouldbe sticky but not wet, and should hold together into a ball. Add a dusting of extra flour to the dough, your hands and the counter so it doesn’t stick. Fold the dough over a handful of times (no more than 10). Roll or pat out the dough to about 1⁄4-1⁄2 inch thickness.• Using a biscuit cutter, cut out biscuits and place on a baking sheet. They should be almost touching, about 1⁄2 inch apart.• Bake biscuits 8-12 minutes, depending on your oven, until browned on top.• Remove from oven and brush them with the melted butter.THE SYRUP• In a small pot over medium-high heat, add cocoa powder, sugar,salt and water to the table whisk them until there are no lumps in thecocoa and the sugar is incorporated.• Boil the liquid for 3 minutes, whisking constantly as it boils. Removedthis thickened liquid from the heat and add the vanilla. Stir. Serve warm over hot biscuits.ADDITIONAL NOTES* For substitutions for the liquid, you can either use an equal amount of plain yogurt (which makes a very silky dough), or you can make substitute buttermilk with 7⁄8 cups regular milk and an added tablespoon of white vinegar. Let it clabber on the counter for 10 minutes or so, stir and use.BREAKFAST, BRUNCH & BREADS15


































































































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