I love making biscuits from scratch. They're so easy to make, take so little time and allow for an abundance of creativity. When we were kids, we ate peanut butter, banana and honey sandwiches on toast. These cocoa powder biscuits are just perfect for that! Flavored with instant coffee and cocoa, the biscuits make a sandwich reminiscent of the popular Jumpin' Monkey coffee shop drink. Yum!
1 1/2 cups flour
1 tablespoon instant coffee granules
1 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter
3/4 cup cold milk
1/2 tablespoon vanilla extract
1 tablespoon butter
Creamy peanut butter
Preheat your oven to 475F.
Sift together flour, coffee, cocoa, sugar, baking powder, baking soda and salt in a bowl. Using a cheese grater, grate butter directly into the bowl and toss together. Break up butter pieces with your fingers until the largest butter piece is about the size of a pea.
Add milk and vanilla to the bowl and stir just until the flour has been absorbed. Turn the shaggy dough onto a well-floured surface. Sprinkle the top of the dough with flour. Roll or press the dough out into a 12 by 12 inch square. Using a wide spatula or putty knife, tri-fold (like a letter) then fold into a block. Roll out again, tri-fold again, then roll out one last time. Use flour liberally in all steps to keep things from sticking (the dough is quite moist and sticky). Work quickly and don't over-mix.
Using a knife or pizza cutter, slice the dough into 8 squares. Place on an ungreased sheet pan, a couple inches apart, and place the sheet pan in the freezer.
Melt one tablespoon butter on the stove. Brush the chilled biscuits with butter and sprinkle lightly with sugar. Bake for 9 minutes or until risen and cracked.
Slice 2 bananas into disks. Serve warm, split biscuits spread with peanut butter and honey, topped with banana slices.