So really – does anything sound more appealing than a warm, flaky chocolate biscuit with butter melting on it? Besides an ice cold manhattan with a cherry?

I love biscuits. I wrote about them a while ago: hot biscuits with butter, biscuits with sausage gravy, and shortcake biscuits for strawberry shortcake, but I neglected to mention chocolate biscuits. I’m pretty sure I invented them. I’ve been loath to Google them. Why? I honestly don’t know, except that I don’t want to know if I didn’t.

Weird, I know. Okay I’ll do it.

OMG I think I did invent them! (Though I did see one recipe for chocolate Bisquick biscuits.) I wonder if they ever make them on the Great British Baking Show. If they do, they won’t really be biscuits anyway. They’ll be cookies. Those Brits don’t know a biscuit from a cookie.

So each time I’ve made chocolate biscuits I’ve done it a little differently. I started by simply adding sweetened cocoa to a good biscuit recipe. They were good — not too sweet — as I want a biscuit to be for breakfast, not dessert. A hot buttered flaky chocolate biscuit with coffee. Hello.

I know a chocolate biscuit for breakfast isn’t a healthy choice but come on, live a little! My philosophy is if you're going to be bad, be wicked bad.

So last night I made chocolate biscuits again. It was kind of like going back to Manderley, but I wasn’t dreaming. Never mind.

I used a New York Times biscuit recipe and added 3 teaspoons of unsweetened cocoa and 3 tablespoons of sugar. See the recipe here if you’re reading this online. If you’re reading it in the paper you can Google ‘”New York Times All-Purpose Biscuit recipe.” If you don’t Google, email me (see address at bottom).

Anyway, I made them in two layers. I patted them out, (quickly and gently of course — a cardinal rule for flaky biscuits is to be quick and gentle throughout the process. Too much rough handling will make them tough and flat.) I’m not even going to get into that one.

But instead of (gently) patting them out to around an inch, I made them around ½ inch thick. I (gently) placed them on a baking sheet, put a square of Ghirardelli dark chocolate on each one and placed a second ½ inch biscuit on top.

I don't think I have to tell you how good these are hot out of the oven. The top lifts off to reveal melted dark chocolate in the middle.

For a great, unhealthy breakfast this morning I heated one in my little baking oven, lifted the top off ever so gently, added a pat of salted butter, and gently placed the top back on. That and a cup of coffee, which I always add a teaspoon of cocoa to, to make it mocha-y, was totally ridiculous. I walked 11,234 steps down Cross Point Road afterward, so I’m good, thanks. I did have a hot dog for lunch though. Yikes. Guess it’s salad for dinner. After a manhattan, of course.

Oh, and by the way, when I started making the biscuits I ran out of flour and had to go to Hannaford in Damariscotta for more. On the way back my car inadvertently :-) turned into the !Que Rico! parking lot. I ordered a carnitas taco, and Dennis Gleason appeared, and ordered two carnitas tacos. Then a big guy on a big motorcycle roared in and ordered two carnitas tacos, too. I got in my car, looked at my taco, and got a whiff of it, and went back and ordered another. I brought them home, made a manhattan, and sat on the deck and pigged out. If you haven’t had a carnitas taco, or really any of Que Rico’s authentic Mexican food, do yourself a favor and go. If you have, do yourself a favor and go back. I’m serious.

And by the way: One of those chocolate biscuits, heated, with the melted dark chocolate inside, some sliced, sugared strawberries and a mound of whipped cream, makes a perfectly delectable, elegant dessert.

Oh and one more thing: I’m not a chef. I lay no claim to being an authority on food or cooking. I’m a good cook, and a lover of good food. And I know how to spell and put a sentence together. This column is simply meant to be fun, and hopefully inspiring. So to anyone reading this whose hackles are raised because you know more about the subject of food than I, relax. I believe you. And feel free to email me: suzithayer@boothbayregister.com.

See ya next week!