Ingredients

• • 1 bag shortcake biscuit mix
• • 1 teaspoon cinnamon
• • 2 tablespoons cocoa powder
• • 10 tbsp butter, divided
• • 1/2 to 3/4 cup whole milk
• • 1 teaspoon vanilla extract
• • 1 tablespoon turbinado sugar
• • 1 tablespoon graham cracker crumbs
• • 1/2 teaspoon cinnamon
• • marshmallows

The nostalgic taste of s'mores without a campfire! Roast up the classic treat without the hassle of starting up a fire all-year-round. A chocolatey, cinnamon biscuit is topped with a graham cracker mixtures, chocolate syrup, and, of course, mini marshmallows.

This biscuit was a star of our eatery specials, and I thought it was the perfect recipe to share. Whip these up for a back-to-school treat, an easy birthday party dessert, or a little treat for a weekend evening! You can even make the biscuits ahead and freeze in an airtight container, then take out one or as many as you need and bake like our handmade, ready-to-reheat biscuits. Keep the toppings on hand to enjoy the flavors of s'mores without any fuss!

Instructions

1. Preheat oven to 350°.

2. Place 2 cups of shortcake biscuit mix, cinnamon, and cocoa powder in a bowl. Add 8 tablespoons of butter and work into the mix.

3. In a separate bowl, stir together the milk and vanilla. Make a well in the center of the dough. Pour milk mixture and combine until the dough is wet and sticky.

4. Dust the dough, rolling surface, rolling pin, and cutter with remaining biscuit mix. Flip the dough onto a dusted surface and roll the dough until 1-2 inches thick. As you cut the biscuits, place on a parchment lined baking sheet touching.

5. Combine sugar, cinnamon, and graham cracker crumbs to make topping.

6. Melt remaining butter and brush onto the biscuits. Sprinkle with topping mixture.

7. Bake for 16-18 minutes until biscuits are golden brown.

8. Top with marshmallows and a drizzle of chocolate syrup. Enjoy!

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Shortcake Biscuit Mix