My boyfriend was visiting for the weekend again this weekend, and earlier this week he sent me a link for a whole wheat biscuit recipe he wanted to try, asking if it would work for my blog. I love biscuits, but I also love sweets, so we compromised and made them into chocolate biscuits. Unlike my other recipes, these are actually pretty good for you (no butter!), but probably not in the quantity we decided to eat them.
Anyways, after looking at a couple recipes online, I came up with how to modify the healthy biscuit recipe to make them chocolate. If I had had more time, I probably would have adjusted a few things, but they work as is if you aren’t looking for something super sweet.
First, add the dry ingredients (whole wheat flour, baking powder, baking soda, sugar, and cocoa powder) to a large bowl and mix them together.
Then, add the yogurt (we used plain Chobani) and milk. When you make biscuits, you should be using the well technique, adding the yogurt first and then the milk in small portions, but I forgot that and it still worked. However, a step you don’t want to forget is handling the dough as little as possible – the more you mix it the denser they will be, and biscuits are not something you want to be particularly dense.
At this point, we tasted the batter and decided it wasn’t chocolatey enough, so I added another tablespoon of cocoa powder. However, if I were to do it again, I probably would have added sugar instead, since that would have brought out the chocolate flavor better.
Once the dough comes together into a ball, turn it out onto a floured mat to roll about 3/4 inch thick. Andy recommended (after I had already used the flour) to flour with cocoa powder, which would prevent the white spots on the final biscuits.
If you don’t have a biscuit cutter (like me), you can use a floured wine glass (which I definitely had) instead. You should be able to get around 10 biscuits out of the recipe.
Put the biscuits on a greased baking sheet and bake at 425°F for about 15 minutes. Keep an eye on them though, it’s very easy to forget and over cook them, at which point they end up dry and hard, not yummy and moist. (I may have made that mistake…)
Fortunately, this mistake is very easily remedied by adding honey. This also solves the not-super-sweet issue. At first I wasn’t sold on the biscuits, but once you add some honey, they didn’t last long. Like maybe 3 hours. Between the two of us. Oh well. They were healthy, right?
If you decide to give these a try and play around with any ratios, let me know. I’d love to make them again, but they could use a little bit of adjustment to become a true dessert. Not that they didn’t do their job as is.
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 5 tablespoons cocoa powder (including the one I added after tasting the batter)
- 1 cup nonfat greek yogurt (might be good to try a flavored one here)
- 1/2 cup skim milk
- Whisk together flour, baking soda, baking powder, sugar and cocoa powder.
- Add yogurt and milk, mixing until it just comes together into a ball. Don’t over mix!
- Turn out onto floured mat and roll about 3/4 inch thick.
- Cut into circles using a biscuit cutter or wine glass dipped in flour.
- Place on greased baking sheet and bake at 425°F for 15 minutes.
- Serve with generous amounts of honey.