Chocolate Biscuits Recipe
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Rich with chocolate, but not too sweet, this Chocolate Biscuits Recipe produces a wonderful morning treat that is pretty easy to make. They are tender and moist and a great way to start your day!
A slightly indulgent breakfast without tons of extra time or complex recipes.
Chocolate Biscuits Recipe
I fully expected the boys to not like these and was pleasantly surprised when they did. I think the smell had a lot to do with them like these biscuits. ‘Are you making brownies for breakfast?’ they asked.
Then they tasted and proclaimed, ‘These taste like muffins.’
Chocolate Biscuits do, in fact, taste like Chocolate Muffins. However, the texture is that of a biscuit. It has crusty, crispy edges and soft centers. They are really good served hot with cinnamon butter!
The ingredients are basic that you probably have in the pantry: — flour, cocoa powder, baking powder, and buttermilk. As well, you will need cold
While you’re here, check out these recipes
No Yeast Blueberry Cinnamon Rolls
Blueberry Dessert Dumplings
Lemon Cobbler
Strawberry Shortcake Twinkie
Glazed Strawberry Fritters
Chocolate Biscuits
Ingredients
- 2 and ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar packed
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter cold and cut into small pieces
- 1 and ¼ cup buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, and salt. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain.
- Add buttermilk and vanilla. Stir until just combined. Don't overmix.
- Press dough together with your hands on a sheet of parchment paper or pastry board. Use a knife to cut squares or a biscuit cutter to shape the dough into rounds.
- Bake for 20 to 25 minutes, or until biscuits are set and slightly golden on the edges. Serve immediately.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I have not tried these but want to. I am wondering. Have you ever tried to make them similar to your butter biscuits recipe? Swimming in butter and in an 8×8 casserole dish? It seems like they would be amazing like that. Please email me and let me know! Dying to find out.
I haven’t but I think that’s a wonderful idea… stay tuned!