8 Serves
90 Mins
Preheat your oven to 175°C and prepare a baking pan by lining it with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
1758 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
706 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
29 g / 50 gSaturated Fat
14 g / 20 gCholesterol
66 mg / 300 mgCaffeine
5 mgNet Carbs
67 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Add the eggs to the butter mixture and beat well, then gradually incorporate the dry ingredients and a splash of milk or cream to form a soft dough.
Transfer the dough to the baking pan and bake for 25-30 minutes until golden brown.
While the biscuits bake, melt the chocolate in a double boiler and stir in the heavy cream to create a smooth, pourable dessert gravy.
Remove the biscuits from the oven, let them cool slightly, and serve warm drizzled with the chocolate dessert gravy.
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