Yum, yum and more YUM! This dish is simply a winner. I love the tanginess of the raspberries combined with the sweetness of the chocolate. Great combination. Enjoy!
-24 oz frozen raspberries (do not thaw)
-4 Tbs sugar
-3 Tbs cornstarch
-1 tsp lemon juice
-1 Tbs vanilla extract
-1- 1.5 cups flour
-1/3 cup unsweetened cocoa powder
-3 Tbs sugar
-a pinch of salt
-1/2 stick unsalted butter, cold and cut into pieces
-1/4 cup + 2 Tbs buttermilk
-1/4 cup semi sweet chocolate chips
Preheat oven to 425 F. Coat a 2 quart baking dish with butter flavored non stick spray. To the dish add all of the filling ingredients and gently fold until well mixed. Bake in preheated oven for 10 minutes.
Meanwhile, make the dough for the biscuits by combining 1 cup of the flour, the cocoa, sugar and salt. Add the butter and mix until crumbly. Stir in the buttermilk. If dough is too soft, add the extra 1/2 cup flour. If not, leave it alone. Fold in the chocolate chips.
On a floured surface, pat down the dough into a 1 inch layer. Cut biscuits into your favorite shapes.
Top the warm filling with the cut out biscuits. Return to the oven and bake for 20-25 minutes or until filling is bubbly and biscuits are done.
Serve hot with vanilla ice cream on top. Enjoy!
Slightly adapted from a recipe found here.