The nostalgic taste of s'mores without a campfire! Enjoy the classic treat all year round without the hassle. Our S’mores Shortcake Biscuit is infused with graham cracker crumbs, rich bits of chocolate, and, of course, mini marshmallows. We top it off with a sprinkle of crushed graham cracker and a generous swirl of our favorite marshmallow fluff—lightly torched for that perfect golden finish.

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 bags of our Hot Little Biscuit Shortcake Mix, brown sugar, and cocoa powder in a bowl.

3. Add the cold cubed butter and mix until the mixture resembles coarse crumbs—no large clumps of butter should remain. Use 12-14 tbsp butter in the dough, reserve the rest to melt for brushing the biscuits before baking. 

4. 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

5. Once the dough is mixed, add your mini marshmallows, chocolate, and graham cracker. Use ½ cup of graham cracker crumbs in dough, the rest should be reserved for topping the biscuits after baking. 

6. 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. 

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

8. Brush with melted butter and top with graham cracker crumbs and marshmallow fluff! 

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Shortcake Biscuit Mix