The best homemade biscuit recipe

INGREDIENTS  

• PUDDING

  1 cup sugar

  1/3 cup cornstarch

  1/4 teaspoon salt

  3 3/4 cups whole milk

  3 tablespoons Land O Lakes Butter, cut into 3 pieces

  1 packet (2 1/4 teaspoons) unflavored gelatin

  2 tablespoons vanilla extract

  2 tablespoons water

  1 1/2 cups Land O Lakes® Heavy Whipping Cream

• GRAHAM CRACKERS

  1 cup all-purpose flour

  1 cup whole wheat flour

  1/3 cup sugar

  1 teaspoon baking powder

  1/2 teaspoon ground cinnamon

  1/2 teaspoon salt

  1 large Land O Lakes® Egg

  1/4 cup Land O Lakes® Butter, melted

  1/4 cup honey

  2 tablespoons whole milk

• GANACHE

  1 cup semi-sweet chocolate chips

  3/4 cup Land O Lakes Heavy Whipping Cream

INSTRUCTIONS 

• To make pudding, combine sugar, cornstarch and salt in large saucepan. Whisk milk into sugar mixture until smooth. Bring to a boil over medium-high heat, whisking constantly. Once boiling, reduce heat to low; continue whisking 5-7 minutes or until thickened. (While boiling, scrape bottom frequently with rubber spatula). Remove from heat; stir in butter and vanilla. Pour into large bowl. Cover with plastic food wrap, pressing gently so wrap is touching pudding. Refrigerate 2 hours or until cool.
• Meanwhile, to make graham crackers, combine flours, sugar, baking powder, cinnamon and salt in bowl. In another bowl, combine egg, melted butter, honey and milk. Add to flour mixture; stir until just combined. Turn out onto counter; gently knead until dough comes together. Wrap in plastic food wrap; refrigerate at least 1 hour.
• Heat oven to 300°F.
• Remove graham cracker dough from fridge. Divide dough in half; roll each half out onto parchment paper, flouring if necessary to prevent sticking, until 1/16 inch thick. Place dough and parchment paper onto baking sheets. Bake 5 minutes, then rotate pans; contine baking 5 more minutes. Remove from oven; cut into 2×3-inch rectangles, but do not separate. Gently poke each graham cracker with chopstick to create signature graham cracker look. Return to oven; continue baking 20 minutes, rotating pans halfway through. Turn oven off; open door for 3 minutes. Close oven door; leave crackers in oven 20 minutes to dry out. Remove from oven; transfer to cooling racks to cool completely.
• Stir water and gelatin together in small bowl. Let sit 5 minutes. Microwave mixture 15-30 seconds or until mixture starts to bubble and gelatin is dissovled. Set aside.
• Beat whipping cream in bowl at high speed, scraping bowl often, until soft peaks form. Add gelatin mixture; continue beating at high speed until stiff peaks form.
• Whisk one-third of whipped cream into chilled pudding. Gently fold remaining whipped cream into pudding until combined.
• Cover bottom of 9×13-inch baking dish with graham crackers, breaking if necessary to cover. Top with half of pudding mixture (about 4 cups) and another layer of graham crackers. Repeat once more with remaining pudding and graham crackers.
• Place chocolate chips in medium bowl. Place 3/4 cup whipping cream into small saucepan; cook over low heat until bubbles form around edge of pan. Pour over chocolate chips; let sit 1 minute. Stir until chocolate chips are melted and smooth. Pour over graham crackers and gently spread to cover top of cake. Refrigerate 8 hours or overnight. (Top will crack.)An Eclair Cake