Preparation / Directions:
Place rack in upper third of oven and preheat to 450 degrees.
To make the biscuits: In a food processor with the metal blade or in a medium bowl with a fork or pastry blender, combine flour, baking powder, soda, cocoa, salt and sugar. Add butter and pulse or mix until consistency of coarse meal. Add chocolate chips and buttermilk and mix until moistened and dough begins to hold together. Do not mix into a ball.
Turn out onto a floured board; dough will be sticky. Knead about 5 times and pat into a 3/4-inch thick circle. Cut out 2 or 3 biscuits with floured 2-inch heart-shaped cutter. Pat leftover pastry into 3/4-inch circle and cut out 2 more biscuits. Place on ungreased baking sheet.
Bake for 12 minutes. The tops will look dry and they will have risen.
To make filling: Hull and quarter berries. Place in a bowl and toss with sugar. Let stand at least 30 minutes or up to 2 hours.
To make topping: In a mixing bowl with electric mixer, beat heavy cream until soft peaks form. Add sour cream, sugar and vanilla and beat until soft peaks form.
To assemble: Cut biscuits in half horizontally. Place bottom half on plate, top with spoonfuls of berries and cream. Place half biscuit on top, cut side up. Top with dollop of cream and drizzle with fudge sauce. Serve immediately.
Prep Time: 30 minutes Cook Time: 12 minutes Makes: 4 servings Prep Notes: Biscuits may be stored covered at room temperature overnight or frozen up to 2 weeks. Before serving, reheat at 400 degrees for 3 to 4 minutes or until warm. Topping may be whipped up to 4 hours ahead.
A take-off on traditional shortcakes, chocolate brownie biscuits are baked in hearts layered with strawberries and slathered with a thick sweet and sour cream topping.