When it becomes chilly outside, the kids look forward to a mug of steamy, comforting hot cocoa – occasionally enjoying a sip even before the weather starts to cool down – and were delighted to discover other uses for the powdery mix.
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 stick butter, frozen
3/4 cup plus 2 tablespoons milk
5 tablespoons hot chocolate mix
Heat oven to 450F. In a medium bowl, whisk the flour, baking powder and salt. Refrigerate the flour mixture 5 minutes. Coarsely grate the frozen butter into the flour mixture. Using your fingertips, rub the butter into the flour. Add the milk, stir just to blend.
Divide the dough in half. Sprinkle the hot chocolate mix over one dough half, knead gently to mix in the chocolate. Pat the plain and chocolate doughs into disks, each about 1/2 inch thick. Using a round cutter, cut the dough into rounds. Gather scraps, cut out more biscuits.
Arrange biscuits on a parchment-lined baking sheet, spacing 1 to 2 inches apart. Bake until golden brown, about 12 minutes.
1 1/4 cups flour
4 envelopes hot chocolate mix
4 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs, beaten
4 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
Combine flour, cocoa mix, sugar, baking powder and salt in a medium bowl, set aside. Stir together milk, eggs, butter, and vanilla in a small bowl. Add to flour mixture, stir until just blended.
Spray pan with cooking spray, heat over medium heat. Pour about 1/4 cup batter into hot pan for each pancake. Cook 2 to 3 minutes or until bubbles form on top and bottom is golden brown. Turn and cook second side until golden brown. Repeat with remaining batter.
Recipe adapted from Swiss Miss