1 2/3 cups (400 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
1 1/2 teaspoons (7 mL) baking powder
1/2 teaspoon (2 mL) baking soda
3 tablespoons (45 mL) unsweetened cocoa powder
6 tablespoons (90 mL) cold butter or hard margarine
2/3 cup (150 mL) buttermilk
1/2 cup (125 mL) chocolate chips
3 ounces (100 g) semisweet chocolate bar, broken into 1?2 inch (1 cm) pieces
2 tablespoons (30 mL) granulated sugar
1/2 teaspoon (2 mL) ground cinnamon
1 tablespoon (15 mL) finely chopped walnuts or pecans
Measure sifted flour, then sift again into large mixer bowl, with sugar, baking powder, baking soda and cocoa. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
Make a deep well in centre of mixture and add buttermilk and chocolate chips all at once, stirring gently with a fork until dry ingredients are moistened and begin to hold together.
Turn dough onto lightly floured surface and, handling gently, knead 6 to 8 times, or until dough is not so sticky. Pat dough into an 8-inch (20 cm) circle about 3/8" (7 mm) thick.
Using a straight up-and-down motion, cut 12 biscuits with a floured 2-inch (5 cm) round cutter. Place two pieces of chocolate bar in centre of half of the biscuits. Top with other biscuits, pressing edges together lightly.
Combine sugar, cinnamon and nuts for topping; dip tops of biscuits into topping mixture. Place biscuits 2 inches (5 cm) apart on an ungreased cookie sheet.
Pat leftover dough into a circle, cut out four more rounds and make two more biscuits. Bake in a preheated 400°F (200°C) oven for 10 to 12 minutes or until tops are dry, cracked and lightly browned.
Makes 8 biscuits.