Easy S’mores Biscuit Bake for a Warm Gooey Treat Step-by-step instructions

Before you start

Before beginning, ensure the oven is fully preheated to 350°F (175°C), as this is essential for the biscuit dough to rise correctly. Gather all ingredients and measure them out in advance to ensure a smooth assembly process.

If the butter is solid, melt it in the microwave or on the stove until completely liquid, then stir in the brown sugar until combined. Have your baking dish ready on a stable surface, and ensure your graham crackers are crushed into fine crumbs before you start the layering process.

Instructions

Assembling the base

1. 1Assemble the base
   Preheat your oven to 350°F (175°C). Take the quartered refrigerated biscuit dough pieces and arrange them evenly across the bottom of a large rectangular ceramic baking dish. Sprinkle the milk chocolate chips over the biscuit pieces, ensuring they are distributed throughout the dish to create pockets of melted chocolate.
   Look for biscuits cover the bottom of the dish
   Tip Use a light coating of non-stick spray on the dish first for easier serving.

At the end of this phase, the baking dish should be filled with uniform pieces of dough and chocolate. The biscuits should be arranged in a single layer to ensure even cooking. Check that no large gaps exist between the dough pieces, as this will help the final structure hold together when serving. Once the chocolate is scattered, the dish is ready for the liquid components.

Adding liquids and toppings

2. 2Add liquids and toppings
   Pour the melted butter with brown sugar mixture evenly over the biscuits and chocolate chips. Follow this by scattering the mini marshmallows generously across the top. Finally, dust the entire surface with the graham cracker crumbs to add that signature campfire crunch to the bake.
   Look for marshmallows cover the entire top layer
   Tip Ensure the butter is fully melted to distribute the sweetness evenly.

The dish should now be glistening with the butter and brown sugar mixture, which has been poured over the dough. The marshmallows should cover the surface entirely, and the graham cracker crumbs should be evenly distributed across the top.

Ensure the edges of the dish are clear of excess crumbs to prevent them from burning during the bake. The dish should look like a cohesive, ready-to-bake dessert.

Baking until golden

3. 3Bake until golden
   Place the baking dish into the preheated oven and bake for approximately 20 minutes. Watch for the biscuits to puff up and turn a deep golden brown, and for the marshmallows to become lightly toasted and melted. Remove from the oven and let it rest for 5 minutes before serving to let the chocolate set slightly.
   Look for biscuits are golden and marshmallows are toasted
   Tip Keep a close eye on the marshmallows during the last few minutes to prevent burning.

The final result should feature perfectly puffed biscuits with a golden crust. The marshmallows should be soft and lightly toasted, and the chocolate should be melted into the base. The kitchen should smell like warm sugar and baked dough. Before serving, verify that the center biscuits are cooked through by gently pressing on one; it should feel firm and spring back to the touch.

Common mistakes

A common mistake is overcrowding the baking dish, which can prevent the biscuit dough from cooking through in the center. Ensure the pieces are distributed in a single layer.

Another error is using marshmallows that are too large, which can burn before the biscuits are cooked; use mini marshmallows for even melting. Finally, failing to let the dish rest for a few minutes after taking it out of the oven can make it difficult to serve, as the chocolate remains extremely liquid and hot.

How to tell it’s done

The dish is done when the biscuit pieces are puffed and golden brown on top. The edges of the dish should show bubbling chocolate and butter, indicating that the center is thoroughly heated. The marshmallows should be toasted to a light golden hue, not dark brown.

Because there are no raw proteins involved, the visual cues of the dough and the molten state of the chocolate and marshmallows are the primary indicators that the bake is ready for removal from the oven.