yields ~ 12-15 biscuits
The Bits and Bobs:
1 3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp sugar
1 tbsp baking powder
1 tsp salt
8 tbsp unsalted butter, cold and cubed
3/4 cup whole milk
1 tbsp chopped rosemary
Preheat the oven to 425*F and grease a sheet pan with butter
Combine the flour, cocoa, sugar, salt, and baking powder in a bowl. Cut the butter into the flour mix using your fingers with a pinching movement until the mix resembles oatmeal. Add the rosemary.
Make a well in the middle of the flour and gradually add the milk. You may not need to use the full 3/4 cup. Knead with your fingers until the dough has come together and is slightly sticky.
Turn dough out onto a floured surface and roll out to about 1/4-1/2 inch thickness. Use a round cutter to punch out the biscuits. Place on greased baking sheet and bake for 12 minutes or until the tops are nice and crisp. Brush the finished biscuits with melted butter and sprinkle with sea salt (optional).