Chocolate spiral biscuits
PersonalPoints™ per serving
How fun are these spiral biscuits? These flavourful spirals can be one part of an impressive brunch spread. The dough is infused with cocoa powder and filled with butter and brown sugar.
White self-rising flour
1⅓ cup(s), plus more for rolling out dough
Unsweetened cocoa powder
Fat free skim milk
2 tbsp(s), at room temperature
Packed brown sugar
¼ cup(s), dark variety
- Preheat oven to 325°F. Line baking sheet with parchment paper. In medium bowl, whisk 11/3 cups flour, cocoa powder, and granulated sugar. Add milk and mix until smooth ball forms. Cover dough with kitchen towel and let rest for 30 minutes.
- Roll out dough on lightly floured work surface to 7-by-15-inch rectangle. Spread butter over dough in very thin layer, then sprinkle with brown sugar. Starting from 1 long edge, tightly roll up dough. Using pastry brush, remove any excess flour. Cut dough crosswise into 15 (1-inch) slices. Gently press each wheel between palms to flatten slightly and place on prepared baking sheet. Bake biscuits, rotating baking sheet halfway through baking, until firm and lighter brown in color, about 8 minutes.
- Serving size: 1 biscuit
Resting the dough for 30 minutes before rolling out gives it a chance for the flour to absorb the moisture as well as allowing the dough to have a chance to rest. Resting relaxes the gluten, making it easier to roll out the dough. Be sure to check the expiration date of your self-rising flour because, just like baking powder in a can, its leavening power diminishes over time.