Chocolate biscuits
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Chocolate biscuits

These easy, no-fuss chocolate biscuits come from the 6 year-old daughter of the chef of the famed Gramercy Tavern in New York City. Split the biscuits and top with Nutella for an extra special treat!
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 6
Author: Eva Bakes


  • 3/4 cup all-purpose flour plus more if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 stick (4 Tablespoons) butter frozen
  • 1/3 cup milk of choice
  • 5 Tablespoons hot cocoa mix I used Penzey's


  • Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In a large bowl, whisk together the flour, baking powder and salt.
  • Using a cheese grater, grate the butter into the bowl. Gently fold in the butter by hand. Slowly add the milk and knead gently until everything just comes together. Add in the hot cocoa mix and knead until no dry spots remain (do not overwork the dough; it should look spotty with some white and brown spots).
  • Flatten the dough to about 1/4" thick and cut with a biscuit cutter or using the top of a cup or mug. Re-roll any scraps and cut until all the dough has been used.
  • Bake in your preheated oven for 12-14 minutes or until the biscuits are golden. Split and serve with Nutella or your favorite fruit spread.


Leftover biscuits should be wrapped tightly and stored at room temperature. They can be reheated and will keep for a few days.
Source: Barely adapted from Rachael Ray magazine, June 2016 issue