Erika Council's Chocolate Chip Biscuits Make for Delicious S'mores All Year Round — Get the Recipe

“It’s a great handheld dessert with velvety bits of chocolate and marshmallow in each bite,” says the owner of Bomb Biscuit Company in Atlanta

<p>Jen Causey</p> Erika Council

Jen Causey

Erika Council's CHocolate CHip Biscuit S'Mores

Summer might be over but s'mores season doesn't have to be.

The owner of Bomb Biscuit Company in Atlanta Erika Council turns the fireside treat into a oven-friendly sweet.

“It’s a great handheld dessert with velvety bits of chocolate and marshmallow in each bite,” says the author of the new Still We Rise cookbook

Council uses graham flour to achieve the full s'mores experience, but if you don't have pastry or graham flour, “use 1 cup graham cracker crumbs, like you would use in a cheesecake, or finely crush up whole graham crackers,” she says.

“You can make the biscuits ahead of time and then reheat with the fillings," adds Council, who also recommends the leftover biscuits for bread pudding or French toast.

Erika Council's Chocolate Chip Biscuit S'Mores

1½ cups (about 6⅜ oz.) all-purpose flour, plus more for surface

1 cup (about 4½ oz.) graham flour or stone-ground whole-wheat pastry flour

2 Tbsp. granulated sugar

1 Tbsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

½ cup semisweet chocolate chips

½ cup (4 oz.) cold unsalted butter

1½ cups cold full-fat buttermilk

1 cup marshmallow creme

2 (1.55-oz.) milk-chocolate candy bars

1. Preheat oven to 450°. Whisk together all-purpose flour, graham flour, sugar, baking powder, baking soda and salt in a large bowl. Add chocolate chips, and toss to coat.

2. Using the large holes of a box grater, grate butter into flour mixture; stir gently until butter is coated. Freeze 15 minutes.

3. Stir buttermilk into flour mixture until a sticky, shaggy dough forms with no dry bits of flour visible.

4. Turn dough out onto a lightly floured surface, and lightly dust dough with all-purpose flour. With floured hands, pat dough into a (¾-inch-thick) 10x6-inch rectangle. Fold the ends of the rectangle toward the center, one end on top of the other, to create a trifold. Dust the top lightly with flour, pat out to a 10x6-inch rectangle again, and repeat the trifold once more. Pat the dough to a ¾-inch thickness; cut out biscuits using a floured 2½-inch biscuit cutter. Be careful to press straight down and to not twist the cutter.

5. Place biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather scraps, reshape them, and pat them out to a ¾-inch thickness; cut out biscuits. Discard any remaining scraps. Freeze biscuits for 15 minutes.

6. Bake on center rack in preheated oven, rotating pan halfway through, until tops are golden brown, 15 to 17 minutes. Slice biscuits in half. Place ¼ of a chocolate bar on bottom halves of biscuits; top with marshmallow creme and top biscuit halves. Return them to the oven, and bake until chocolate begins to melt, about 1 minute. Serve immediately.

Serves: 8
Active time:
 20 minutes
Total time:
 1 hour, 5 minutes

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