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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, corn starch, ground cinnamon, and salt. Ensure there are no lumps of brown sugar.

Add the cold butter pieces to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate medium bowl, whisk together the lightly beaten large eggs, milk, and honey until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; the dough will be shaggy.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead 3-4 times, just enough to bring it together. Do not overwork the dough.

Pat the dough into a 3/4-inch thick circle or rectangle. Use a 2 1/2-inch biscuit cutter (or a knife) to cut out biscuits. Rework scraps gently to cut additional biscuits. You should get about 8-10 biscuits.

Place the biscuits on the prepared baking sheet, leaving about 1 inch between them.

Bake for 12-15 minutes, or until the biscuits are puffed up and cooked through. A toothpick inserted into the center should come out clean. The tops will be firm but not necessarily deeply browned due to the cocoa.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, corn starch, ground cinnamon, and salt. Ensure there are no lumps of brown sugar.

Add the cold butter pieces to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate medium bowl, whisk together the lightly beaten large eggs, milk, and honey until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; the dough will be shaggy.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead 3-4 times, just enough to bring it together. Do not overwork the dough.

Pat the dough into a 3/4-inch thick circle or rectangle. Use a 2 1/2-inch biscuit cutter (or a knife) to cut out biscuits. Rework scraps gently to cut additional biscuits. You should get about 8-10 biscuits.

Place the biscuits on the prepared baking sheet, leaving about 1 inch between them.

Bake for 12-15 minutes, or until the biscuits are puffed up and cooked through. A toothpick inserted into the center should come out clean. The tops will be firm but not necessarily deeply browned due to the cocoa.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
