Chocolate Refrigerator Cookies

 Ingredients:

• 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1.5 1-oz unsweetened chocolate
• 1/2 tsp vanilla
• 2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 3 Tbsp milk

Directions:

Melt unsweetened chocolate and set aside. Mix together shortening and sugar thoroughly then add egg. Gradually mix in melted chocolate. Add vanilla and mix again. Add in dry ingredients and mix. Gradually pour in milk. 

Dough will be sticky but roll into logs to refrigerate for at least 5 hours.

Remove dough from refrigerator and slice into slices less than 1/2 inch thick.

Bake 400 degrees for 8-10 min.

Best Buttermilk Biscuits

I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savory version) and I emphasize that you need to brush your biscuits with a beaten egg to get that crispy crust. 

Ingredients:

3/4 cup/170 grams cold unsalted butter

3⅓ cups/425 grams all-purpose flour, plus more for rolling

1 tablespoon baking powder

2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 ml cold buttermilk

1 egg (for brushing on top before placing them into the oven)

Bake at 375 F for 35 min.

Grate your butter with a micro plane and place in freezer for at least ten minute.  Mix dry ingredients together. I add in my powdered buttermilk in dry ingredients at this point. Next dump half of your liquid in and stir a bit before adding the rest of the liquid. Barely stir together and then fold the dough on to itself 4-5 times to become more kneaded. Flatten dough into a rectangle and cut into 8 pieces. Brush with beaten egg before baking.