Biscuits and Chocolate Gravy
We're having breakfast and dessert together today! Y'all know I love my biscuits and a Lilyloutay community fan suggested I try biscuits and gravy so here we are! These did not disappoint. If you want some sweetness with your biscuits and you're a chocolate fan, this is your answer right here.
We love our biscuits around here but it's always for special Sundays or fun holiday mornings that we add that chocolate gravy into the mix!
This was inspired by my Classic Southern Biscuits and Gravy recipe, and pairs well with a nice glass of milk or my Famous Hot Chocolate if you're really in a chocolatey mood.
Biscuits and Chocolate Gravy
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Category
Biscuits, Breakfast, Dessert
Cuisine
American
Servings
6 biscuits
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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1-2 tablespoon butter for your pan and buttering the biscuits; salted or unsalted works!
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Biscuits
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2 cups all-purpose flour
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1 teaspoon salt
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1 tablespoon baking powder
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4 tablespoon cold butter, cubed salted or unsalted works!
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½ cup whole milk
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Chocolate Gravy
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4 tablespoon butter salted or unsalted works!
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¼ cup granulated sugar
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¼ cup cocoa powder
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palmful all-purpose flour
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½ cup whole milk
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1 tablespoon vanilla extract ....2 if you're sexy 😉
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dash cayenne pepper optional
Directions
Biscuits
Preheat your oven to 425°F (220°C) and butter your cast iron skillet with 1-2 tablespoon of your butter. Place in the oven to preheat and melt the butter while you work on your biscuit dough.
In a large mixing bowl, mix flour, baking powder, sugar, and salt. Mix until all the dry ingredients are well combined.
Add the cold butter to the dry ingredients. Using your hands, work the butter into the dry mixture. Gently press the butter into the dry ingredients and work it together. Pour in your milk and knead all ingredients well to make your dough. If it feels sticky to you, just slowly add in some extra flour until the dough feels less sticky.
Transfer your dough to a flat, floured surface. Roll out your dough with your hands and pat it down/flatten it. Fold it in half, and pat it down again. Do this a few times to make your biscuits flaky. After your last fold, you want your sheet of dough to be ½-1 inch thick (About the height of your finger is a good reference).
I like to use mason jar mouth to cut out the biscuits, but feel free to use whatever circular object you find helpful! You should get about 6 biscuits from the dough.
Grab your cast iron skillet from the oven and place on heat-proof surface. You should have a nice little pool of melted butter. Place biscuits into your buttered cast iron skillet and using a spoon, try to coat your biscuits with any excess butter from your skillet.
Put your biscuits in the oven for 10-15 minutes or until golden brown. While the biscuits are baking, start working on your chocolate gravy. Remove the biscuits from the oven when done and allow them to cool on a wire rack.
Chocolate Gravy
Grab your second cast iron skillet. Start by melting your 4 tablespoons of butter on the stove on medium-low heat.
Then add your sugar, cocoa powder, and flour. Using your spatula, mix ingredients together while everything melts and caramelizes so you can a nice chocolatey sauce. If you want it thicker, you can add another tablespoon of flour.
Add in your milk, vanilla, and cayenne pepper and stir together again. Play around with the milk to get the consistency you want. When you get a thicker and creamier consistency, you've hit the jackpot.
When the biscuits are done, drizzle the chocolate gravy over the biscuits and enjoy!
Recipe Note
Equipment
1 Large Mixing Bowl
2 Cast Iron Skillets
1 Large Mason Jar
1 Spatula
Storage
If storing leftover biscuits and chocolate gravy, it's best to store them separately. Place the biscuits in an airtight container or resealable bag, and store the gravy in a separate airtight container.
Cooling: Allow the biscuits and chocolate gravy to cool to room temperature before refrigerating them. Placing hot food directly in the refrigerator can raise its internal temperature, affecting other items and potentially causing condensation, which can lead to sogginess.
Refrigeration: Both the biscuits and chocolate gravy should be refrigerated promptly after serving. Place them in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Shelf Life: Properly stored, biscuits and chocolate gravy can last in the refrigerator for 3-4 days. Beyond this timeframe, the quality may start to deteriorate.
Reheating: When ready to enjoy the leftovers, reheat the biscuits and gravy separately. Place the biscuits on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through. Reheat the chocolate gravy in a saucepan on the stove over medium heat, stirring occasionally, until warmed to your desired temperature.
Freezing (Optional): I don't recommend freezing the chocolate gravy. If you want to store biscuits for longer-term storage, you can freeze them. Place the cooled biscuits in a freezer-safe container or resealable bag. Frozen biscuits can last for up to 2-3 months in the freezer. When ready to enjoy, thaw them overnight in the refrigerator and reheat following the instructions above.
FAQ
Can these be made gluten free?
Yes! Substitute the all purpose flour with gluten free flour!
Can these be made dairy free?
Yes! Substitute any use of dairy products with a dairy alternative. I suggest coconut milk for the milk alternative since it has higher fat contents that match more closely with whole milk!
