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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


Recipe Summary test

1 hr


Chocolate Biscuits


Instructions Checklist
  • 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.

  • 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; protein 8.6g; carbohydrates 64.4g; dietary fiber 4.7g; sugars 41.4g; fat 7.6g; saturated fat 4.5g; cholesterol 18.8mg; vitamin a iu 213.9IU; vitamin c 43.1mg; folate 89.7mcg; calcium 211mg; iron 2.3mg; magnesium 63.4mg; potassium 437.8mg; sodium 552.6mg; thiamin 0.2mg.

1 starch, 1/2 fruit, 1 low-fat milk, 2 other carbohydrate, 1 fat