Ingredients

• 1 bag of Shortcake Mix
• ⅔ cup hot cocoa mix
• 1 tsp espresso powder
• 10 tbsp butter, divided
• ⅓ cup brown sugar
• 1 to 1 ½ cups whole milk
• 1 tsp vanilla
• ⅓ cup mini marshmallows
• ⅓ dark chocolate chips

One of my favorite treats during the holiday season has always been a warm cup of hot chocolate. It instantly takes me back to childhood, when my mom would hand me a mug piled high with marshmallows and pair it with a soft, freshly baked biscuit. That simple little tradition has stayed with me, and it inspired me to bring those flavors together in a new way this holiday season.

So say hello to the Hot Cocoa Biscuit — a cozy, chocolatey twist on a classic. It’s rich, tender, and perfect for pairing with your favorite toppings or enjoying alongside your go-to hot chocolate recipe. It’s everything I loved as a kid… just baked into a biscuit.

Instructions: 

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, add the Shortcake Biscuit Mix. Set aside 1 cup of flour in a small separate bowl for dusting. At this time, also add the hot cocoa mix and espresso powder. Mix together with your hands.

3. Add 8 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in the brown sugar. Mix with your hands to incorporate.

4. In a small bowl, mix your vanilla and whole milk. Then, make a well in your flour mixture and add in 1 cup whole milk slowly. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional whole milk a small amount at a time.

5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.

6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.

7. Melt the rest of the butter and brush the top of each biscuit. Sprinkle each with a pinch of Turbinado sugar.

8. Bake for 16-18 minutes, rotating the pan halfway through. When rotating the biscuits, pull out the tray and carefully add the chocolate chips and mini marshmallows to the tops of the biscuits. Gently press them into the tops to securely add them. Finish baking for the remaining time.

9. Once baked, optionally top the biscuits with a dollop of whipped cream and any of your favorite hot cocoa toppings. And don’t forget your mug of warm cocoa – enjoy!