Chocolate Buttermilk Biscuits

2 cups all-purpose flour
4 tablespoons dutch processed cocoa powder
2 tablespoons white granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
6 ounces unsalted butter, cold
3 ounces semi-sweet chocolate, melted and cooled
1/2 cup buttermilk, plus 3 tablespoons, cold and shaken
1 large egg

1. Preheat oven to 450F.

2. In a large bowl, mix together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer for 10 minutes. When it's done chilling, break up the butter with your hands until it resembles small peas in the flour mixture.

4. In a blender, add the melted chocolate, buttermilk and egg. Pulse until thoroughly combined, and mixture resembles chocolate milk.

5. Add the buttermilk mixture, all at once, to the flour mixture. Mix until barely combined, lightly kneading the dough in the bowl. Dough will be sticky--that's okay. Sprinkle your kitchen counter with flour and dump the dough onto it. Knead a few times to bring it all together (4 to 5 times). Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a biscuit cutter (I used a 4-inch cutter and got 6 biscuits). If you use a 3-inch cutter, you'll end up with 8.) Recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.

6. If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick them in the freezer for 2-3 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of with egg wash and bake in oven or 15-17 minutes, or until tall and slightly golden brown on top. Serve biscuits warm with macerated* strawberries and whipped cream.

*Tip: To mascerate strawberries, slice up desired amount and transfer to a small bowl. Add a tablespoon of white granulated sugar (per every 5-6 medium-sized strawberries you use), a teaspoon of lemon juice and let the mixture stand for 10-15 minutes.