Raspberry and Cocoa Beer Biscuits

Raspberry and Cocoa Beer Biscuits

I couldn't stop with just one variation on my Beer Biscuits, so the weekend after I first made my Blueberry Beer Biscuits, I changed the recipe a little more and made these. They are so moist, and delicate, with a rich chocolate flavor, that I almost felt guilty eating them for breakfast, but not for long.  You could easily substitute the butter in any of these recipes for coconut oil for a different flavor and nutrient content, and as I stated with the blueberry ones, any type of beer and mix in would work as well.  My favorite part is that from start to finish, it only takes about 30 minutes and my family can enjoy a healthy, slightly indulgent, home baked breakfast.  And if you have left overs, they freeze great and are perfect to pack into a kids lunch for a treat all their friends, and teachers, will want to try!



Raspberry and Cocoa Beer Biscuits

ingredients

2 1/4 C. organic whole wheat pastry flour
1/2 C. organic sugar
6 T. dark cocoa powder
2 T. ground flax seeds

1 T. baking powder
2 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/2 C. organic butter, melted

1 C. beer (8 ounces)*
1 C. frozen organic raspberries

Heat the oven to 375°F. Combine the flour, sugar, cocoa, flax, baking powder, cinnamon, baking soda and salt in a mixing bowl. Add the melted butter and beer and stir until the mixture holds together. Gently fold in the raspberries, Turn out onto a floured surface and knead 3 or 4 times, just enough to make a workable dough. Press or roll out the dough to about 3/4 inch thickness and cut out with biscuit cutters. Place on a greased baking sheet and bake for about 15 - 18 minutes, until bottoms are browned. Makes 12 biscuits. Store at room temperature in an airtight container for up to 3 or 4 days.

mixing together the dough

cutting out the biscuits

ready to bake

close up of biscuits before baking

hot from the oven

cooling off

close up view

Breakfast is served!