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In medium bowl, stir Bisquick mix, beer, cocoa, sugar and toffee bits until soft dough forms. Place on work surface sprinkled with additional cocoa. Knead 10 times.
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Roll dough 1/2 inch thick. Cut 8 to 10 biscuits with 2 1/2-inch cutter. Place on ungreased cookie sheet.
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Bake 8 to 10 minutes or until firm around edges. Serve biscuits with freshly whipped cream and jam.
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