Hey there, sugar!

This week’s recipe is one for Cocoa Biscuits. I know biscuits, I’ve made enough of them in my lifetime. Fred surely loves his biscuits with breakfast. Buttermilk, not buttermilk, he’s not picky, as long as he has biscuits. Good thing they freeze okay. Otherwise I’d go crazy with biscuits. If the way to Fred’s heart is through his stomach, that road is paved by biscuits.

Anyway, on to the recipe!

    2 cups or 1 pint of sifted flour,
    3 level teaspoonfuls of baking powder,
    ¬Ω a teaspoonful of salt,
    2 level tablespoonfuls of sugar,
    4 level tablespoonfuls of Baker's Cocoa,
    2 level tablespoonfuls of butter or lard,
    2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips of 
the fingers. Stir in the required amount of milk. Turn out on slightly 
floured board, roll or pat out the desired thickness, place close together 
in pan and bake in very hot oven ten or fifteen minutes.

That’s about half the amount of butter I use in my usual biscuits, but hey, it worked. I used this site to figure out what temperature to set the oven to.  Here’s a picture of the result!

Cocoa Biscuits

Fred tried them out, because he’s willing to try anything related to biscuits.  Even those called ‘Cocoa Biscuits’.  He said ‘they looked like chocolate… but tasted like biscuit! My eyes saw the chocolate but my taste buds didn’t get any.’

He also suggested that next time I add chocolate chips. That Fred, he wants me to add chocolate chips to almost anything as long as there’s no meat in it. He wanted me to add them to the top of the sweet potatoes I made last year for Thanksgiving! We compromised, half was chocolate chips and half was little marshmallows.

Anyway, he didn’t like them enough to replace his beloved morning biscuits, but said if I’d add chocolate chips, they’d be great on special occasions.  Cocoa Biscuits with a touch of chocolate chips.  Whatever makes that boy happy!

Until next time, toodles!