Homemade chocolate buttermilk biscuits are quick and easy to make from scratch, with a soft texture and lightly sweet chocolate flavor. This small batch recipe makes just 6 biscuits.
- 1 1/4 cups all-purpose flour
- 1/4 cup + 1 T brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 6 T unsalted butter, cold and cut into cubes
- 5/8 cup buttermilk, room temperature
- 1 tsp. vanilla extract
- Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- Add cold butter cubes to bowl. Cut the butter into the flour mixture using a pastry blender until a crumbly dough forms.
- Combine buttermilk and vanilla and add to the dough. Toss gently using a fork just until all of the dough is moistened and there's no dry flour. Do not stir or over mix the dough.
- Transfer the dough onto a lightly floured surface. If necessary, use your hands to gently bring the dough together. Roll out the dough into a circle that's 1 inch thick. Use a 2.5 inch round cutter to cut 6 biscuits from the dough (you will need to re-roll dough scraps to get 6 biscuits).
- Place the dough circles 1 inch apart on the prepared baking sheet. Bake for 13-15 minutes, or until a toothpick inserted into the side of a biscuit comes out clean. Let biscuits cool on a wire rack or serve warm.
Storage: Biscuits are best when freshly baked but will keep in an airtight container at room temperature for up to 1 day.
- Category: Dessert
Keywords: buttermilk biscuits, chocolate, cocoa, easy biscuits