Chocolate Biscuits

If you’re looking to satisfy an early-morning chocolate craving, these tender chocolate biscuits paired with a cup of coffee or tea are the answer. They also make a unique dessert option when served as shortcake, split and packed with macerated berries and whipped cream. The biscuits themselves get their deep chocolate flavor from our Triple Cocoa Powder, as well as extra chocolate folded into the dough. The best part? They come together in a flash no rolling required. 

20 mins
14 to 18 mins
1 hr 10 mins
9 biscuits
Chocolate Biscuits - select to zoom
Chocolate Biscuits - select to zoom
Chocolate Biscuits - select to zoom
Chocolate Biscuits - select to zoom


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  1. Lightly grease a baking sheet or line with parchment. 

  2. In a small bowl or 2-cup liquid measuring cup, combine the cocoa powder, water, vanilla, and espresso powder. Stir until smooth, then place the bowl in the refrigerator. 

  3. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  

  4. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.  

  5. Using your fingers, a fork, pastry blender, stand mixer, or food processor, work the butter into the flour mixture until incorporated; your goal is an evenly crumbly mixture (think breadcrumbs). 

  6. Add the mini chips or chopped chocolate and mix until evenly distributed. 

  7. Remove the cocoa powder mixture from the refrigerator and whisk in the buttermilk. 

  8. Add the chocolate buttermilk mixture to the dry ingredients and use a flexible spatula to stir very gently, just until combined. The dough is more moist than traditional biscuit dough; it should be wet and scoopable, like soft cookie dough. 

  9. Use a muffin scoop or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. 

  10. Sprinkle the tops of the chocolate biscuits with sparkling sugar. 

  11. For the best texture and highest rise, place the pan of biscuits in the freezer for 30 minutes, uncovered. While the biscuits are chilling, preheat the oven to 425°F with a rack in the top third. 

  12. Remove the chocolate biscuits from the freezer and bake for 14 to 18 minutes, until set and the whole kitchen smells like chocolate. Serve warm or at room temperature; splitting in half and serving as shortcakes with macerated berries and whipped cream is one of our favorite ways to enjoy these chocolate biscuits. 

  13. Store leftover chocolate biscuits, well wrapped, at room temperature for several days; freeze for longer storage.