Biscuits, Biscuits, Buzz, Buzz, Buzz

By Hannah Hassler

We loved these so much, we wanted to share them again. We’ve slightly modified the recipe so you can make these with your Keurig Rivo® Cappuccino and Latte system! These biscuits are buttery, crumbly and ever so delicious – pair them with a cup of hot cocoa, coffee, cappuccino or if you really need a boost with another espresso!

1 1/2 cups all-purpose flour

1/2 cup Dutch cocoa

2 Tablespoons Rivo® Classico Pod brewed at the largest setting

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup confectioner’s sugar

1 teaspoon pure vanilla extract

Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso; set aside.

In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.

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