Who doesn’t love Nutella? Nutella has become a staple in our pantry. Here’s a simple enough recipe for a breakfast biscuit with Nutella. Part biscuit, part scone and just enough to nibble on all morning.
Nutella Drop Biscuits
Makes about 10-12 small biscuits
2 1/2 tsp baking powder
2 tsp sugar
2 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, cold
1 cup buttermilk
1/2-1 cup Nutella
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. Combine all dry ingredients into a large mixing bowl.
3. Cut cold butter into small cubes. Add butter cubes to dry ingredients and with 2 forks, pastry blender (my favorite and easiest) or fingertips, mix well. Mixture will start to look like coarse cornmeal, keep working until all chunks of butter are mixed in.
4. Add buttermilk and stir enough just to blend.
5. Drop Nutella by the spoonful, stirring gently after every spoonful. Start with 1/2 and add to taste. I go with 1 cup.
6. Drop by spoonfuls onto baking sheet, 6 per sheet, leaving room to expand. Bake 12-15 minutes.
Do you love everything Nutella? Try this recipe for Nutella empanadas.
Yield: 16, 5 inch half circles
Chill: 30 min
Bake: 25 min
1 cup unsalted butter, cut into tiny squares
1/2 tsp salt
2 tbsp sugar
2 1/2 cups all purpose flour
2 eggs, 1 for wash
2 tbsp milk
1 cup Nutella
decorating sugar crystals
In a large mixing bowl, bring together butter, salt, sugar and flour with a pastry blender, until grainy. Add in milk and egg and mix together. Using hands, knead into a dough
Turn onto counter and knead a few more times until smooth. Refrigerate dough for 30 minutes.
Preheat oven to 350 F. Line 2 baking pans with parchment paper.
Work with half the dough at a time. Roll out dough about 1/8 of an inch thick. Cut out circles using a bowl ( I use a bowl 5 inch in diameter) and set aside. You can make these into a pop tarts by cutting into rectangles- just make sure you make an even amount of rectangles, same size with the other half of the dough. Gather any loose pieces, reroll and cut, repeating until all dough is used.
Continue with the other half of the dough. If using a circle, I can get about 16 5 inch circles.
Beat other egg and brush over each circle. Set aside, you’ll use again.
Scoop 1 tbsp Nutella onto each circle. Fold circle in half over Nutella and press edges slightly.
Use the tines of a fork to seal edges. Use fork to poke holes on top of each empanada to vent.
Brush tops with egg wash, and sprinkle with decorating sugar.
Place on parchment paper and bake 20-25 minutes or until lightly browned.