Best 8 Chocolate Biscuits Recipes

CHOCOLATE BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
• Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
• Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.

BISCUITS AND CHOCOLATE GRAVY

Steps:

• For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
• Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
• For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.

CHOCOLATE TOFFEE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. , Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm., Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.

CHOCOLATE VIENNESE BISCUITS

Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

CHOCOLATE BISQUICK BISCUITS

Steps:

• 1. Heat oven to 375^. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, sugar, milk and butter until soft dough forms. Stir in chocolate chips. Drop dough by 1/3 cup onto cookie sheet or form into bun shape with spoons. Bake 12-15 minutes or until tops of biscuits appear dry and cracked. Brush tops with more melted butter. Cool 15 minutes or use hot. These make great biscuits for strawberry shortcake or cobblers.

CRANBERRY & WHITE CHOCOLATE ANZAC BISCUITS

Steps:

• 1. Preheat oven to (160 deg C) 325 deg F. Line 2 trays with baking paper.
• 2. Combine flour, oats,sugar, coconut, cranberries and cinnamon in a large bowl.
• 3. Stir butter, honey and water in a small saucepan over medium heat until butter melts and mixture is smooth.
• 4. Stir in baking soda. Add mixture to the oat mix and stir well until combined.
• 5. Roll a tablespoon mixture into balls. (play with this amount to get size you want. I make large ones. about 2 inch balls or more)place about 1 inch or so apart on baking tray than flatted out to 1/2 inch thick with a fork.
• 6. Bake, swapping trays (upper and lower) shelves half way through. cooking for about 15 minutes until golden brown. Cool 10 minutes than transfer onto wire rack to cool completely.
• 7. Place chocolate into a microwave dish (or on stove) & melt. Spread chocolate over the base of biscuits with flat blade knife. Set aside to set. Hard to stop at one, that's why I make large ones.

AUNT RUBY'S BISCUITS AND CHOCOLATE GRAVY

Steps:

• 1. For Biscuits mix the first 5 ingredients together until blended. Drop the biscuits onto a well greased cookie sheet. Bake in a 425 degree oven for 10- 15 minutes
• 2. while the biscuits are baking prepare the gravy on top of stove in a large skillet. A medium heat works best, while stirring with a wire whisk.
• 3. mix the dry ingredients in a large pan or iron skillet. Add the milk and stir until it begins to thicken. After thickened and is a nice creamy gravy consistency, add vanilla.
• 4. By the time the gravy is finished the biscuits will be baked. Serve the hot gravy over hot biscuits and poor a glass of milk and Enjoy.
• 5. This is a great sometime recipe for Christmas and any special occasion. Chocolate just makes you feel good!

CHOCOLATE GRAVY & BISCUITS

Steps:

• 1. Mix dry ingredients in shallow pan on stovetop until they're completely combined. Add milk and stir. Cook on medium to medium high heat until it bubbles and thickens. Add butter and vanilla. Stir. Chunk up biscuits and pour chocolate gravy over the top. Enjoy!