we've got some scrumdidily to devour.
I woke up this morning craving cinnamon rolls, but I was on an eggs-and-toast time schedule. These chocolate swirl biscuits were the perfect solution: bready and yummy, and ready in 30 minutes. I followed the recipe with a few minor adjustments. My food processor was the handy dough mixer-it seriously cut the prep time in half because all I had to do was pulse several times to crumble the butter into the flour, then pulse a couple times to incorporate the milk to make it all a dough. Voila! Dough ready to go in 2 minutes or less. I also used miniature semi-sweet chocolate chips instead of dark chocolate chunks, and I used an egg-only wash.
Weekend breakfast anyone?
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