Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter

On this fine Friday morning, I’d like to bring you breakfast in bed.

Breakfast — in the form of carby bread and chocolate — should make up for the fact that I’ve been gallivanting on the sunny shores of Florida this week and a bit MIA from the internets. Blame the tequila.

I’ll even bring you a side of butter — the kind you can eat straight with a spoon.

There are people who don’t love overly sweet chocolate pastries or desserts — and these biscuits are for them. They’re pleasantly chocolatey without being tooth-achingly sweet. Warm from the oven they’re soft and comforting; you could serve them for breakfast, or as a dessert topped with ice cream, syrup, or fruit.

Or, honestly, you could just eat the brown sugar cinnamon butter for breakfast — it’s totally acceptable.

Recipe (makes 12–15 biscuits)

This version is slightly adapted from a cranberry biscuit recipe and a Bon Appétit buttermilk biscuit base. The result is tender, chocolatey biscuits that hold up well to the sweet, creamy butter.

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brown sugar + 2 tablespoons (for finishing or extra sweetness)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 sticks (3/4 cup) cold butter, cut into pieces
• 1 1/4 cups buttermilk
• 2 teaspoons vanilla extract

Instructions

Preheat the oven to 425°F (220°C).

In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt until evenly combined.

Cut the cold butter into the dry ingredients using a fork, pastry blender, or your fingers until the mixture resembles coarse crumbs. Small, pea-sized bits of butter are fine — they create tender layers as the biscuits bake.

Add the buttermilk and vanilla, stirring with a spoon until just combined. Do not overmix; use your hands if needed to gently bring the dough together.

Use a 1/4-cup measure to drop rounded portions of dough onto a nonstick baking sheet. Alternatively, press the dough into a lightly floured surface or parchment to about 1-inch thickness and cut rounds with a biscuit cutter. Place biscuits on the baking sheet about 1 inch apart.

Bake for 12–15 minutes, or until the biscuits are set and slightly golden around the edges. Serve warm with the brown sugar cinnamon butter.

Brown Sugar Cinnamon Butter

• 1/2 cup unsalted butter, softened
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Place all ingredients in a small bowl and mash or whisk until smooth and well combined. Taste and adjust sweetness or cinnamon if desired. Chill briefly if you prefer a firmer spread.

These biscuits are simple, comforting, and versatile — great for a relaxed morning or a mellow dessert. Now… can someone bring me breakfast (and more butter)?