Author Notes: I take a simple biscuit recipe, one any southern grandma or grandpa would pass on through the generations, and jazz it up a bit with a modern flavor combo of chocolate and rosemary. In this instance the the rosemary, and not the chocolate, offers a slightly sweet and fragrant note that the cocoa powder balances with a slightly bitter bite. Serve these biscuits alongside any breakfast, brunch, or dinner entree with a healthy slathering of some salty butter and prepare to wow your guests with the unexpected —Katie Fitzpatrick – Belly Laughs Blog
cups all purpose flour
cup unsweetened cocoa powder
tablespoon baking powder
tablespoons butter, cold and cubed
cup whole milk
tablespoon fresh rosemary, chopped
- Preheat the oven to 425*F and grease a sheet pan with butter
- Combine the flour, cocoa, sugar, salt, and baking powder in a bowl. Cut the butter into the flour mix using your fingers with a pinching movement until the mix resembles oatmeal. Add the rosemary.
- Make a well in the middle of the flour and gradually add the milk. You may not need to use the full 3/4 cup. Knead with your fingers until the dough has come together and is slightly sticky.
- Turn dough out onto a floured surface and roll out to about 1/4-1/2 inch thickness. Use a round cutter to punch out the biscuits.
- Place on greased baking sheet and bake for 12 minutes or until the tops are nice and crisp. Brush the finished biscuits with melted butter and sprinkle with sea salt (optional).
Photo by Katie Fitzpatrick – Belly Laughs Blog