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chocolate spice biscuits
Ingredients
4 cups wheat pastry flour 2 tablespoons baking powder 1 tablespoon sugar (I used Sugar in the Raw) 2 teaspoons cinnamon 1 teaspoon nutmeg (or less, depending on your taste) 3 tablespoons dark cocoa powder 1 teaspoon Kosher salt 2 sticks unsalted butter (or 1 cup Earth Balance -- but omit the salt), cold, and cut into small pieces 2 cups regular soy milk (I added 2 teaspoons of corn starch & whisked them together . . . the original recipe called for heavy cream. I don't know if this is an acceptable method, but it has worked several times.) 1/2 cup bittersweet chocolate chips (or more or less to taste)Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, cocoa powder, and salt.
- Using your hands, blend the butter into the flour mixture until it resembles coarse crumbs with a few larger clumps remaining. You may also use a pastry blender for this part . . . but what's the fun in that?
- Pour in the soy milk and -- using a rubber spatula -- fold it into the dough, working in all directions. Fold until just incorporated.
- Then add in the chocolate chips. Again, until just incorporated. Dough will be sticky.
- Then take a lightly greased (or simply nonstick) baking sheet . . . and drop heaping 1/4 cup amounts of the dough onto it -- spacing 1-1/2 inches apart.
- Top each biscuit-to-be with a generous pinch of sugar crystals (again, Sugar in the Raw works the BEST!).
- Bake for 20 to 25 minutes, or until biscuits are golden brown.
- Transfer to a wire rack to cool. But not too much, because it's best to serve them with the chocolate still gooey inside.
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