Delicate chocolate biscuits are a perfect pairing with summer berries. This drop biscuit is especially quick because it doesn't need to be patted or rolled. Source: EatingWell Magazine, May/June 1994

EatingWell Test Kitchen
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Ingredients

Filling

Chocolate Biscuits

Directions

  • To make filling: Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt and let drain in the refrigerator for 30 to 60 minutes. Toss strawberries with 3 tablespoons sugar in a bowl. Let stand at room temperature, stirring occasionally, until a syrup has formed, 20 to 30 minutes.

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  • To make biscuits: Position rack in the center of the oven; preheat to 400 degrees F. Line a baking sheet with parchment paper or coat it with cooking spray. Whisk together flour, cocoa, 1/3 cup sugar, baking powder, baking soda and salt in a medium bowl. Cut butter and cream cheese into the flour mixture with a pastry cutter or your fingertips until crumbly. Make a well in the center and add buttermilk, stirring with a fork until evenly moistened. Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet. Shape the mounds into 3-inch circles and bake until the tops spring back when touched lightly, 10 to 12 minutes. Transfer biscuits to a rack and let cool slightly.

  • To assemble shortcakes: Slice the biscuits in half crosswise with a serrated knife. Set bottoms on dessert plates. Spoon the strawberries and syrup over the biscuits and add a dollop of the drained yogurt. Top with the biscuit tops, dust with confectioners' sugar and serve.

Nutrition Facts

340 calories; 7.6 g total fat; 19 mg cholesterol; 553 mg sodium. 64.4 g carbohydrates; 8.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
Rated this recipe 3star/good because when I measured everything exactly I just poured in the bmilk when it was time. the batter ended up loose like a cake batter. so i just baked in cupcake form. it came out fluffy moist and yummy. i will keep it as a small cake recipe--which is actually rating the 4star/great.Since mine came out cake like I ended up using whipped cream instead of the yogurt. maybe next time i will add the bmilk slowly to get a dough consistency. Am looking forward to trying it again as a biscuit. I will top it with sugar crystals before baking.YUM! Read More