Cocoa Buttermilk Breakfast Biscuits – a delicious recipe with flour, cocoa, brown sugar +, baking powder, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 425 degrees F.
2
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.
3
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.
1226
kcal
Calories
94
g
Fat
94
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 cup brown sugar + 2 tablespoons, 4 teaspoons baking powder, and more.
Yes, Cocoa Buttermilk Breakfast Biscuits falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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