S’mores Biscuits
Whenever I think of the quintessential summer dessert, of course the first thing that comes to mind is S’mores. You can’t let the season go by without enjoying this classic treat at least once…but hopefully you’re enjoying it a lot more than just once. It’s a crowd pleaser, they’re easy to make and they remind us of our childhood.
I will go on the record to say that these S’mores Biscuits just might be my favorite s’mores rendition yet. Homemade flaky buttermilk biscuits, made with crushed up graham crackers, are filled with melted chocolate and toasted marshmallow. It’s the ultimate comfort food meets classic summer dessert and I can’t stress enough just how badly you need to make this dish. You’re going to love it!
S’mores Biscuits
S'mores Biscuits are your new favorite way to s'more all summer. Graham cracker biscuits with melted chocolate and toasted marshmallow!
Servings: 15
Equipment
- Mixing bowl
- Rolling Pin
- Biscuit cutter
- Blow torch
Ingredients
- 3 cups all-purpose flour
- ½ cup plus 2 tablespoons finely crushed graham cracker crumbs divided
- 3 tablespoons granulated sugar divided
- 1 tablespoon baking powder
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 1 cup very cold unsalted butter cubed
- 3 tablespoons melted unsalted butter for topping
- 1 cup chilled buttermilk
- 8 ounces milk chocolate bars cut into squares
- 15 large marshmallows
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper, set aside.
- In a large bowl, whisk together the flour, ½ cup graham cracker crumbs, 1 tablespoon sugar, baking powder, salt and baking soda until well combined. Add in the cold butter and cut in using your hands or a pastry blender. Work quickly breaking up the butter until it resembles coarse crumbs in varying sizes. Make a well in the center and pour in the buttermilk. Using a spatula, mix until the mixture forms a shaggy dough. Turn out onto a clean, lightly floured, work surface and pat together into a 1-inch thick square.
- Using a 3-inch round biscuit cutter, cut out as many biscuits as possible and transfer to the prepared baking sheet, spacing them about 1-inch apart. Rework the remaining dough once more and cut out the remaining biscuits. Chill in freezer for 10 minutes.
- In a small bowl, stir together the remaining graham cracker crumbs and sugar. Brush the tops of the biscuits with the melted butter and sprinkle a teaspoon or so of the graham cracker sugar mixture on top of each. Reduce the oven temperature to 400°F and bake until golden brown, 18 to 20 minutes. Remove from oven and let cool slightly.
- To assemble, preheat your broiler on low. Split open the biscuits, leaving the bottoms on the baking sheet and top each with a piece of chocolate. Place until the broiler for about 30 seconds or so or just until the chocolate has begun to melt. Skewer each marshmallow and toast with a kitchen torch or on your stove-top, if you have a gas burner. Top each with a toasted marshmallow and sandwich with the biscuit tops. Serve immediately and enjoy!
Video
Notes
If you don’t have a gas burner or torch, you can place the marshmallows on the chocolate and place under the broiler until they’re lightly charred and the chocolate has just begun to melt.
