Hello, hello! I’ve got something yummy for ya today…
My sister-in-law is one of my favorite people ever, and one thing she says that makes me love her is that she enjoys her morning coffee so much that she looks forward to getting up in the morning when she crawls in bed at night. When she was pregnant, that thought extended to food, and she would go to bed dreaming about what she was gonna eat for breakfast. I’m not a morning person, so that just makes me laugh. But I may have found the thing that will help ME roll out of bed a little faster. (Well, let’s be honest…probably not. But they ARE really good!)
I was actually striving for chocolate scones, but the dough for these was way too moist. So they turned into drop biscuits instead, which isn’t a bad thing. I must say, chocolate biscuits are perfect with a bowl of strawberries or raspberries and a strong cup of coffee. Hope you like ’em!
(slightly adapted from How Sweet It Is. She serves hers with something called brown sugar cinnamon butter, which I didn’t get around to making, but yum…that sounds divine, doesn’t it?)
2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/2 c. brown sugar
4 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. baking soda
3/4 c. cold butter, cut into pieces
1 1/4 c. buttermilk (I didn’t have this on hand, so I made some by adding 2 T. lemon juice to 2 c. milk and letting it stand for 5 minutes or so.)
2 tsp. vanilla extract
In a large bowl, combine flour, cocoa, sugar, salt, baking powder and soda, and whisk until combined. Cut in the butter until the mixture resembles coarse crumbs. Add the buttermilk and vanilla, stirring until just combined.
Drop batter onto a nonstick baking sheet (about 2 heaping tablespoons at a time) and bake at 425 for 12-15 minutes.