Red Velvet Biscuits

1. Heat the oven. Preheat to 425°F. Line a baking sheet with parchment.

2. Mix the dry ingredients. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

   

3. Cut in the cold butter. Add the cold butter and cut it in with a pastry cutter, or grate it in and toss. Stop when the mixture looks like coarse crumbs with some pea-sized butter bits. Those little butter pockets are the flaky magic.

4. Make the red velvet liquid. In a measuring cup, whisk buttermilk, vanilla, vinegar, and red food coloring.

   

5. Bring the dough together. Pour the buttermilk mixture into the dry ingredients. Stir gently with a fork or spatula just until a shaggy dough forms. If you see dry flour at the bottom, fold a couple more times, but do not overmix.

6. Fold for layers. Turn dough onto a lightly floured counter. Pat into a rough rectangle about 3/4-inch thick. Fold it in half, then in half again (a quick two-fold). Pat back out to 3/4 to 1 inch thick.

7. Cut biscuits. Cut straight down with a floured 2.5 to 3-inch cutter. No twisting. Place biscuits on the baking sheet with sides touching for taller rise, or spaced apart for crispier edges.

   

8. Bake. Bake for 13 to 16 minutes, until risen and set. The tops should spring back when lightly tapped and the bottoms will be firm. If you like a number, an internal temp around 200°F is a great cue. Do not overbake or they will lose that soft middle.

   

9. Finish and serve. Brush warm biscuits with melted butter if using. Let cool 5 minutes before glazing.

10. Optional glaze. Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time until you have a thick drizzle that slowly ribbons off a spoon. Spoon over warm biscuits and call everyone into the kitchen.

    

Practical tips and variations

• Keep it cold: If your kitchen runs warm, chill the shaped biscuits for 10 minutes before baking for taller rise.
• Color note: Cocoa darkens the dough. For a brighter red, use the full 1 1/2 teaspoons liquid coloring. Gel coloring is more concentrated, so start small and build.
• Sweet or savory: Skip the glaze and serve with salted butter and strawberry jam, or go savory with honey butter and a pinch of flaky salt.
• Mini biscuits: Use a 2-inch cutter and start checking at 10 to 12 minutes. Great for brunch boards.
• Strawberry shortcake vibes: Split, fill with sweetened whipped cream and strawberries. Yes, it is as good as it sounds.