Breakfast

Chocolate Swirl Breakfast Biscuits

Wake up to the smell of light and fluffy gluten-free breakfast biscuits, filled with warm dairy-free chocolate.

Chocolate Swirl Breakfast Biscuits

Makes 8 biscuits

Prep Time

Ingredients
  • FOR THE BISCUITS:
  • 2 C., plus more for rolling gluten-free all-purpose flour
  • 1 T. granulated sugar
  • 1 T. baking powder
  • 1/4 t. salt
  • 5 T. dairy-free buttery spread
  • 3/4 C. unsweetened dairy-free milk
  • 1 t. cider vinegar
  • FOR THE FILLING:
  • 2 T. dairy-free buttery spread, melted and cooled
  • 2 T. unsweetened cocoa powder
  • 1 T. granulated sugar
  • 1/2 C. Enjoy Life Foods Mini Chips
  • FOR THE TOPPING:
  • Confectioners’ sugar
Instructions

  1. Preheat the oven to 400°F. Line an 8-inch round pan with parchment paper.

  2. To make the biscuits, mix the All-Purpose Flour, sugar, and salt in a medium bowl. Whisk to combine.

  3. Add the dairy-free buttery spread into the flour mixture until the dough resembles coarse crumbs.

  4. In a separate bowl, mix the dairy-free milk and vinegar. Drizzle about half of the mixture over the flour mixture. Stir with a fork until a loose dough forms, slowly adding the rest of the milk mixture.

  5. Transfer the dough to a work surface lightly dusted with additional flour. Use your hands to knead the mixture together, then pat it into a rectangle about 10-inches by 8 inches.

  6. For the filling, mix the dairy-free buttery spread, unsweetened cocoa powder, and sugar. Spread the mixture over the dough leaving a 1/2-inch border. Sprinkle with Mini Chips.

  7. With the long side in front of you, roll the dough up cinnamon roll-style, and cut it into 8 pieces. Transfer each one to the prepared pan, leaving about 1/2-inch between each one.

  8. Bake for 18 to 20 minutes, until golden brown. Dust with confectioners’ sugar.

  9. Serve warm, storing leftovers in an airtight container at in the refrigerator for 2 days, or in the freezer for up to 3 months.