The history of the biscuit stretches back to Roman times when rations issued to armies included biscuits. Eventually, the biscuit evolved into hardtack, ships biscuits, and similar foods. Thanks to technological advances, delicate wafers and small cakes were added to the biscuit family. In the United States, the word “biscuit” came to indicate a small, quick-leavened bread item served hot. It was mostly served with meals in place of bread.
Although cocoa beans are believed to have been grown by the Olmec Indians, it wasn't until the 16th century that the Spanish added cane sugar and flavorings, vanilla for example, to their their cocoa drinks. It is likely true that the first chocolate biscuits followed soon after. Here are three recipes that bring that tradition to your table, guaranteed to please the most fanatical chocolate lover.
Easy Chocolate Biscuit Recipe
Ingredients:
- 1/3 cup instant hot cocoa mix
- 1/3 cup white sugar
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/3 cup milk
- 2 tablespoons butter
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine the powdered hot chocolate, baking powder, sugar, oats, and flour.
- Mix in the butter or margarine.
- Beat the eggs and milk until combined. Add the beaten eggs to the flour mixture while stirring and mix until combined.
- Drop dough by the tablespoon onto lightly greased baking sheet. Let sit for 5 minutes.
- Bake for 10 to 15 minutes in preheated oven.
- Remove from oven and allow the cookies to cool on baking sheet for 5 minutes.
- Serve warm.
Chocolate Biscuits I
Ingredients:
- 2 cup all purpose flour
- 3/4 cup sugar, divided
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup. butter, divided
- 1 (6 oz.) pkg. (1 cup) Nestle Toll House semi sweet chocolate morsels
- 2/3 cup milk
- 1 tsp. cinnamon
Directions:
- Preheat oven to 375 degrees.
- Combine flour, 1/4 cup sugar, baking powder and salt in a bowl.
- Cut in 1/3 cup butter into mixture using knives or pastry blender until it resembles course crumbs.
- Stir in 1 pkg. (6 ounce pkg. or 1 cup) semi-sweet chocolate chips.
- Add 2/3 cup milk and stir until dough holds together.
- Turn out on floured board and knead lightly.
- Roll the dough into 16 evenly-sized balls.
- Melt remaining 1/3 cup butter in a small saucepan.
- Pour 1/2 of melted butter in 8 inch square baking pan. Combine remaining 1/2
- cup sugar and cinnamon in a cup.
- Sprinkle about 1/3 cinnamon/sugar mixture over butter in the baking pan.
- Place dough balls in single layer in pan. Brush balls with remaining melted butter.
- Sprinkle with the remaining cinnamon/sugar combination.
- Bake for 30 minutes.
- Cool for 10 minutes, then remove from pan.
Serve warm.
Chocolate Biscuits Recipe II
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup light cream
Preheat oven to 425 degrees.
- Mix flour, baking powder, cocoa, sugar and salt in a bowl. Mix thoroughly.
- Gradually add the cream, mixing constantly with a spoon until mixture comes together.
- Turn out on a lightly floured board and knead dough for one minute.
- Roll out to about 3/4 inch thick.
- Cut with a biscuit cutter and arrange on a lightly greased baking sheet.
- Bake for approx. 15 minutes, then allow to cool.
Serve warm.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
Join the Conversation