Alright, let’s get this straight, I’m gonna tell ya how to make these chocolate butter biscuits, the way I do it. No fancy stuff, just good eatin’. You got it? Good.
First off, you gotta get your stuff together. You’ll need flour, yeah, the regular kind, nothin’ special. Then some butter, the real stuff, not that fakey margarine. And sugar, the white kind. And chocolate chips, the more the merrier, I say. Oh, and a pinch of salt, just a little bit, ya know? And some milk, gotta have milk.
- Flour
- Butter
- Sugar
- Chocolate chips
- Salt
- Milk
Okay, now listen up. Take a big bowl, yeah, big enough to get your hands in there. Dump in about two cups of that flour. Don’t go measurin’ too careful, just eyeball it, that’s what I do. Then cut up some butter, about a stick, maybe a bit more if you’re feelin’ fancy. Cut it up into little pieces, see? Not too little, just enough so it mixes in good.
Now get your hands in there and start mixin’ that butter and flour together. Squish it, mash it, get it all crumbly-like. That’s how you make it good, you gotta put some elbow grease into it. Don’t be scared to get your hands dirty, flour washes off, ya know. Keep mixin’ till it looks like… well, like crumbs. Little bitty pieces, like that.
Next, throw in a half cup of sugar. Maybe a little more, if you got a sweet tooth like me. And a good handful of chocolate chips, maybe two handfuls if you’re feelin’ wild. And that pinch of salt, don’t forget the salt! Mix it all up again, get those chips and sugar all mixed in with the flour and butter.
Now, pour in some milk. Not too much at once, just a little bit. Start mixin’ it with a spoon, or your hands if you like, get it all wet. Keep addin’ milk, little by little, till it forms a dough. You want it soft, not too sticky, not too dry. Just right, like Goldilocks, ya know? If you put in too much milk, just add a little more flour, no big deal. Don’t go frettin’ over it.
Once you got that dough, turn it out onto a floured surface. Yeah, sprinkle some flour on your counter or table, whatever you got. Pat the dough out, not too thin, not too thick. Maybe about a half inch thick, somethin’ like that. Then get yourself a biscuit cutter, or a glass, or whatever you got handy. Cut out them biscuits, see? Round and pretty.
Now, here’s the important part, the bakin’. You gotta heat up your oven, yeah, get it nice and hot. I set mine to about 375 degrees, that’s what works for me. But every oven is different so you gotta keep an eye on them. Put those biscuits on a bakin’ sheet, not too close together, they need room to spread. Then stick ’em in the oven for about 10 minutes. maybe 12 depends on how hot your oven gets. Keep an eye on them, ya don’t want ’em burnin’. You want them to be golden brown around the edges, but still soft in the middle.
When they’re done, take ’em out and let ’em cool for a bit. But not too long, cause warm chocolate butter biscuits are the best kind. You can eat ’em plain, or with some butter, or jam. Or if you’re feeling really wild, make a sandwich biscuit, put some chocolate spread or icing in the middle. My grandkids they love them with that extra buttercream, the little sugar monsters, heh.
And that’s it! That’s how you make chocolate butter biscuits. It ain’t rocket science, just good old-fashioned bakin’. Now go on and make some, your family will thank ya. And don’t forget, a little bit of love makes everything taste better, so put your heart into it and you’ll be just fine.
Now get on with it, stop readin’ and start bakin’!
