If Valentine’s Day is all about showering the ones you love with an overload chocolate, then this biscuit is sure to do the trick — and then some.
“Aphrodisiac Biscuit” is aptly named because it not only has chopped chocolate inside a tender interior but glossy melted chocolate spread lavishly all over its top.
This decadent treat is from “The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma’s Big Bottom Market” (Running Press, 2019), of which I received a review copy.
The book is by Michael Volpatt, who opened the Big Bottom Market in Guerneville in 2011, a combo retail store and cafe that serves sandwiches, salads, and of course, biscuits.
It includes more than 50 recipes for biscuits, biscuit dishes and things that go with biscuits. In short, it will expand your horizon on just what biscuits can be.
There’s “The Fairy Biscuit,” seasoned with thyme that has rainbow sprinkles not only in the dough but crowning the glaze. There’s the “Biscuit BLT” that’s like your favorite summer sandwich, only made with a biscuit. There’s even “Zucchini quiche with Asiago and Parmesan” that’s has a crust made with “biscuit dust” or leftover biscuits pulverized in a food processor.
“Aphrodisiac Biscuit” is a simple drop biscuit that bakes in a jumbo muffin tin. It bakes up looking like a muffin or scone, but the texture is sturdier than a muffin and less dense than a scone. In fact, my husband coined it a “muff-cone.”
It’s plenty tender with bits of chocolate and dried cherries throughout. When cooled, it gets slathered with melted chocolate mixed with a little heavy cream and light corn syrup.
One is plenty for dessert, brunch or breakfast.
It’s a chocoholic’s dream — exactly what’s called for on this sweetest of holidays.
The Aphrodisiac Biscuit
(Makes 6 biscuits)
2 cups self-rising flour (see Note)
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1/4 cup shortening
1 cup buttermilk
2/3 cup heavy cream
1/3 cup chopped dried cherries
1/3 cup chopped dark chocolate
For the creamy chocolate topping:
1 cup semisweet chocolate chips
1/4 cup heavy cream
1 teaspoon light corn syrup
Preheat oven to 400 degrees.
Place the flour, salt, sugar, and shortening in a large bowl. Using your hands, blend the ingredients until the shortening is well combined and the mixture looks like small peas.
Add the buttermilk, cream, cherries, and chocolate to the biscuit mix and stir until well combined. Spray a 6-cup jumbo muffin tin and six pieces of 5-by-5-inch parchment paper with cooking spray. Then place the parchment paper on top of the muffin tin and place a large scoop of biscuit batter on each of the parchment papers. The batter and the paper will fall to the bottom of each cup.
Place in the oven and bake for 20 minutes. Poke a toothpick into the center of the biscuit and if it comes out clean it is done. If not, then bake for an additional 5 minutes. Let cool for 15 to 20 minutes.
While the biscuits are cooling, prepare the creamy chocolate topping. Place the chocolate chips, cream, and corn syrup in a microwave-safe bowl. Microwave on high for about 30 seconds. Remove, stir, and if it is too thick, add another tablespoon of cream. If it’s too thin, add a tablespoon more of chocolate chips. Microwave again for 15 to 20 seconds, remove, and spread on top of the biscuits.
Note: To make your own self-rising flour, stir together 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt.
Adapted from “The Big Bottom Biscuit” by Michael Volpatt
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