Yummy Chocolatey Goodness

You are only 20 minutes away from rich buttery chocolate chippy goodness.  This is one of the easiest baking recipes you will ever see, its foolproof.  I make these biscones every Wednesday, we have 1 each and I take the rest to work where they are quickly consumed.  If I’m out of chocolate chips I simply modify the recipe to make them Apple (I’ll include the recipe later, I’m still tweaking it).

Here are the ingredients you need:

2 cups flour
1 stick butter (1/4# or 1/2 cup)
1 cup buttermilk (you can use regular milk, soymilk, watered down yogurt or sour cream, just one cup liquid)
3/4 cup chocolate chips
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon vanilla

First off preheat the oven to 475.
Melt the butter in the microwave.  Fully melt it, but try not to get it too hot.  Set aside to let it cool.
Combine flour, baking powder, baking soda, sugar, and salt in a medium bowl, mix well.
Add melted butter to milk, the butter should solidify into little chunks, making it look like spoiled milk, this is a good thing.  It will help distribute the butter more evenly and help the biscones rise.  If it doesn’t solidify and look chunky, don’t worry, your biscuits will be just fine.

Look Nasty? Its Perfect.

Add vanilla to the milk/butter mixture.  Add all this to the flour mixture.
Mix until combined, don’t mix too much or the biscones will be tough.  Just mix until the flour is all mixed in.
Spray cookie sheet with non-stick spray.
Use a small Ice cream scoop or a 1/4 cup measure to scoop dough onto cookie sheet.

The Scoop.

Try to stretch dough into 12 biscones, feel free to even them up.  Its fine if the dough looks rough, just make sure its vaguely round.

Pre-Oven

Place in oven and bake for 12 minutes.  Set a timer for 12 minutes.  Always set a timer, always.
Remove from oven, use a spatula to transfer to a plate or cooling rack.

The Transfer

Eat up.