Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter.
Breakfast – in the form of carby bread and um… chocolate! – should make up for the fact that I’ve been gallivanting on the sunny shores of Florida this entire week and have been somewhat MIA from this world of the internets. Blame the tequila.
I’ll even bring you a side of butter!
Like, butter that can be eaten with a spoon.
Oh yes, there IS that sort of thing.
You know how there are “those” people… who don’t really love super sweet chocolate stuff or pastries or desserts or whatever? Yeah yeah, you might be one of them, I KNOW. Buuuuut these are totally for them. Or you.
They are chocolatey enough to be chocolatey but not overly sweet that your teeth hurt for breakfast. And I guess you COULD eat them with dessert too, warm and soft and covered with ice cream or some kind of syrup and maybe even fruit.
Or you could just eat that butter for breakfast since that seems, uh… totally acceptable. And not weird at all.
Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter
[slightly adapted from my cranberry biscuits which were slightly adapted from bon appetit]
makes 12-15 biscuits
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar + 2 tablespoons
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
1 1/4 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 425 degrees F.
In a large bowl, combine flour, cocoa, sugar, salt, baking powder and soda, and 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, stirring with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
Use 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 12-15 minutes, or until biscuits are set and slightly golden on the edges. Serve immediately.
Brown Sugar Cinnamon Butter
1/2 cup unsalted butter, softened
3 tablespoons brown sugar
1/2 teaspoon cinnamon
pinch of salt
Add all ingredients in a bowl and mash until combined!
Now can someone bring me butter? I mean breakfast?
123 Comments on “Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter.”
I just made these. While they tasted amazing, the texture was not good. I have no idea how you were able to use a cookie cutter to shape them right out of the bowl. The dough was way too sticky for me to handle it, so I just made drop biscuits. I would definitely make them again, but I would knead them a bit to stiffen them so they dont fall apart. That made them not so fun to eat even though they tasted good. The brown sugar cinnamon butter is to die for!
Pingback: Nutella Biscuit Recipe | Drop Biscuit Recipe | Two Peas & Their Pod
Pingback: Cheer Ktchen - Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter
Taste wise this recipe is really good. I would probably go easy on the buttermilk as the batter needed a lot of flour when I kneaded it out onto the work surface so it didn’t stick to my fingers or the cutter. I probably would have just used 1 cup or possibly 3/4 cup instead. If you aren’t going to make the brown sugar/cinnamon butter then I’d say add just a little more brown sugar to give it a little more sweetness. I baked my biscuits in a cast iron skillet and added an egg yolk wash to the tops before I baked them. The egg yolk wash gave the biscuits a little bit of a crunch.
A tip I learned about baking biscuits: dip your biscuit cutter in flour before cutting your biscuits so they don’t stick to it.
Thanks, Sarah, your comment will help a lot to improve.
Pingback: Monday Update
Pingback: I'd Rather Be Eating - Lifestyle & Fashion Blog about Life's Little Details | A Dash of Details
Pingback: Biscuits: For Breakfast AND Dessert! | Broke, Fabulous & Hungry.
Pingback: 23 Next-Level Biscuits You Need To Try |
Hi, I was wondering if you used natural cocoa or dutch processed prefer. I’m assuming it is natural, but thought I’d double check since your recipe has more baking powder baking soda. Thanks!
Pingback: Family, Food, and Fun | Family Scribe Blog
Pingback: あなたが食べてみる必要がある23の次のレベル・ビスケット | アメリカ最新美味しい～食事！こんな新しいメニュー見たことない！
Pingback: あなたが食べてみる必要がある23の次のレベル・ビスケット | 男は美味しいご飯に弱い！最新モテ料理・肉料理！ 女子は必見！
Pingback: 23 Next-Level Biscuits You Need To Try | SOCIOSCENE
Pingback: 23 Next-Level Biscuits You Need To Try - Life Style News - Life Style News
Pingback: 23 Next-Level Biscuits You Need To Try | The Health & Nutrition Silo
Pingback: Recipe of the Week: Chocolate Biscuits - Home Made Modern
Pingback: Cocoa Buttermilk Biscuits with Brown Sugar Cinnamon Butter – Recetas Recordantes
Pingback: Stylish Cuisine « Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter
Pingback: A Chocolate-Themed Vegetarian Valentine’s Menu – Local Passport Family
Pingback: Double Chocolate Whole Wheat Buttermilk Scones | Happy Healthy Motivated