I love biscuits. Especially chocolate buttermilk biscuits. Tender and flaky, with a melt in your mouth texture; they make the best addition to breakfasts and brunch. They’re also easy to make, and come together much faster than rolls or bread.
I also love chocolate, specifically cocoa powder. It’s got a deep rich chocolatey flavor that is easy to use in baked goods. As I was trying to decide what to do on a lazy morning, I decided to try making chocolate biscuits. What could be better?
This recipe comes together fast, and these are delicious with a hot cup of coffee on a lazy weekend morning. They’re not too terribly sweet, although you can add more sugar if you’d like. You can serve them with a raspberry or strawberry jam, or just eat them on their own. While they might not go well with gravy, they are worth trying.
Double Chocolate Buttermilk Biscuits
- 2 cups AP flour
- 1/3 cup unsweetened cocoa powder I use Penzey’s
- 1/4 cup raw sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter cold and cut into cubes
- 4 ounces bitter or semisweet chocolate chopped
- 1 egg
- 3/4 cup low fat buttermilk
- 1 tablespoon pure vanilla extract
- More buttermilk and sugar for finishing
- Preheat oven to 400ºF.
- Put the flour, cocoa powder, sugar, baking powder and salt in a large bowl. Whisk to combine.
- Add the cold butter, and using either a pastry blender or your hands, cut the butter into the flour until it is mostly mixed in but you have a few pea sized pieces left. Add the chopped chocolate
- Beat the buttermilk, egg and vanilla in a liquid measuring cup and pour into the dry mixture. Stir until well combined, but be careful not to over mix the dough (you should still be able to see pieces of butter in the dough).
- Sprinkle a tablespoon or so of flour on a dry, clean surface and lay the dough on top. Pat it down until you have a rectangle, about 3/4 inch thick. Using a biscuit cutter, cut the dough into biscuits and lay them on a parchment lined baking sheet.
- Brush the biscuits with buttermilk and sprinkle with sugar. Bake for 12-15 minutes until the tops are dry and firm.
- Serve warm with jam or butter. If you have any left, store them in an airtight container.