Combine half and half and butter in a heavy saucepan; cook over medium heat until butter melts. Cool. Combine eggs, sugar, and cocoa; beat at medium speed with an electric mixer 1 minute. Gradually stir in half and half mixture; set aside. Crumble biscuits into a lightly greased 2 quart shallow baking dish; pour egg mixture over biscuits. Bake, uncovered at 350 degrees for 35 to 40 minutes or until a knife inserted in center comes out clean, covering with aluminum foil after 30 minutes to prevent over browning. Serve warm with whipped cream or ice cream.
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Basic Buttermilk Biscuits- Cut 1/3 cup butter into 2 cups self rising soft wheat flour with a pastry blender until mixture is crumbly. Add 3/4 cup buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Roll dough to 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 12 to 14 minutes. brush biscuits with melted butter.
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