Just about everyone loves a good biscuit and for breakfast or a snack there’s nothing better. But, sometimes you find a new way of making something you’ve been enjoying since forever and it’s a game changer. Enter: delicious chocolate biscuits.
The traditional rolled out baking soda biscuits that many of us grew up with are iconic. Not too sweet, not too salty, and perfect for eating with butter and jam. But, add cocoa to the dough and a little bit of sugar and suddenly this basic becomes the star of the show.
We served ours with whipped cream and jam like a English scones or strawberry shortcakes and man are these biscuits good!
To make these chocolate biscuits you start by making a dough that is like a regular biscuit dough, but this recipe uses 3 rising agents to compensate for the addition of sugar and cocoa powder.
You mix the dry ingredients together and then cut in the butter before adding the milk. Then you roll out the dough on a work surface. Instead of using flour, you use more cocoa powder so that these biscuits maintain their color all the way through. We also can’t help but think this step adds just a little more chocolatey flavor as well.
Once these are rolled out to about 1/2″ thickness then you use a biscuit cutter (or round cookie cutter) to make them the size you want. Just like regular rolling pin biscuits you can assemble the scraps from the first round and roll out the last of the biscuits.
After baking for 10-12 minutes you should see that the biscuits have risen in height. Then they are ready to take out of the oven and serve with your choice of toppings. Butter, jam, whipped cream, fresh fruit, and honey are all great choices. However, for the ultimate chocolate-chocolate experience you could make some chocolate gravy to go with.
Fluffy Chocolate Biscuits
serves 8; 15 minutes prep, 10 minutes cook time
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 3 tablespoons cocoa powder, plus extra for rolling out
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup chilled butter, cubed
- 2/3 cup milk
- Preheat oven to 415˚. Line a baking sheet with parchment paper or a silpat tray.
- Combine dry ingredients in a medium size mixing bowl.
- Cut cold butter into dry ingredients using a pastry knife or fork.
- Add milk and combine with fork until mixture just comes together.
- Then sprinkle cocoa powder on the work surface and roll out dough to half an inch thickness.
- Use a round cookie cutter (2 to 3 inches) to cut out biscuits. Combine scraps together and roll again to use up all of dough. Cut out the rest of the biscuits.
- Bake for 10-12 minutes or until biscuits have risen.
- Serve with fresh berries, jam, chocolate gravy, and/or whipped cream.
Recipe adapted from Dash of Sanity.