Chocolate Strawberry Shortcakes

Who doesn't love strawberry shortcake? You've probably had every incarnation under the sun of this dessert - with true shortcakes, with sponge cake, maybe even with pound cake. But have you ever had it with chocolate biscuits? 

Yes, chocolate biscuits! This is not to deface a biscuit in any way. True fluffy, hot, buttery, Southern biscuits are not to be messed with.  But when you get down to it, shortcakes (and scones, really) are a relative of the biscuit - so just consider this biscuit's weird cousin. 

This recipe was actually born out of the failure of another recipe (red velvet shortcake, if you must know, and I will continue to tweak it until it works, darn it), but the results are so tender and chocolate-y, that I had to share.  

Split and top these biscuits with Vanilla Roasted Strawberries and lightly sweetened whip cream for the fanciest strawberry shortcake you've ever had. You should probably put on your pearls and wear some heels for this one. 

Chocolate Biscuits 

makes 15 3-inch biscuits

2 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder, plus 1/4 cup for dusting

1/2 cup brown sugar 

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into tiny pieces

1 1/4 cup low-fat buttermilk

2 teaspoons vanilla extract

Heat the oven to 425˚F and line a baking sheet with parchment paper. Dust a clean work surface with cocoa powder. 

Combine the flour, cocoa, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the butter and use your fingers, a pastry fork, or two knives to briskly work the butter into very tiny pieces. Add the buttermilk and vanilla and stir quickly to combine. 

When the mixture becomes a thick mass dump onto the prepared cocoa powder.  Sprinkle the top of the dough with more cocoa powder and fold the dough over on itself a few times - if its still very sticky add a little more cocoa and fold again. Pat the dough down to a 1/2 inch thickness and cut into rounds with a biscuit cutter (I like these for that).

Arrange the biscuits on the prepared pan, placing them as close together as possible. Bake for 15-20 minutes or until the biscuits are risen, appear dry, and deepen in color. 

Need another strawberry shortcake fix? 

How about Strawberry Shortcake Popsicles from Bakers Royale

Tami's Strawberry Shortcake with Black Pepper Cake is seriously gorgeous and delicious.

Roasted Strawberry Shortcake SHAKES?! yes, please.  (via Spoon Fork Bacon)