I’ve been making biscuits and chocolate gravy for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and this recipe is one of their favorites. It’s a classic Southern dish that’s perfect for breakfast, brunch, or even dinner.
The combination of flaky biscuits and rich, chocolatey gravy is a match made in heaven. I love how easy it is to make, too – just mix up the biscuit dough, roll it out, and cut it into strips. Then, simply cook the biscuits in a skillet until they’re golden brown.
While the biscuits are cooking, mix up the chocolate gravy by melting some chocolate chips with heavy cream and a bit of sugar. Once the biscuits are done, serve them hot with the chocolate gravy spooned over top. It’s a treat that’s sure to become a staple in your household, just like it has in mine.
One of the things I love about this recipe is how versatile it is. You can serve it as a side dish for breakfast or brunch, or even use it as a topping for French toast or pancakes. My kids love helping me make the biscuit dough from scratch, and they’re always so proud of themselves when they get to serve it up with a big ol’ slab of chocolate gravy.
I also appreciate how easy this recipe is to customize. If you’re watching your calories, you can use less sugar in the chocolate gravy or substitute in some dark chocolate chips for an extra boost of antioxidants. And if you’re looking for a fun twist on the classic recipe, try adding some chopped nuts or shredded coconut to the biscuit dough for added texture and flavor.
Overall, I just can’t say enough good things about this biscuits and chocolate gravy recipe. It’s a true comfort food classic that never fails to put a smile on my family’s faces.
Biscuits and Chocolate Gravy
4.6 from 1188 votes
A classic Southern comfort dish featuring fluffy buttermilk biscuits smothered in a rich, creamy chocolate gravy. This sweet and satisfying breakfast treat is perfect for special occasions or a cozy weekend morning.
3In a large mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
4Cut 1/4 cup cold butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs with pea-sized butter pieces.
5Pour in 3/4 cup cold buttermilk and stir just until a shaggy dough forms; do not overmix.
6Turn dough onto a lightly floured surface and gently knead 4 to 5 times until it holds together.
7Pat or roll dough to 1/2-inch thickness, then cut out biscuits using a 2-inch cutter, pressing straight down without twisting.
8Place biscuits on prepared baking sheet, spacing them about 1 inch apart.
9Bake for 12 to 15 minutes until golden brown on top and the bottoms are lightly browned.
10Remove from oven and keep warm.
11While biscuits bake, make the chocolate gravy.
12In a 2-quart saucepan, whisk together 1/2 cup sugar, 1/4 cup cocoa powder, 2 tablespoons flour, and 1/4 teaspoon salt.
13Slowly whisk in 2 cups milk until smooth with no lumps.
14Place saucepan over medium heat and cook, whisking constantly, for 5 to 7 minutes until the mixture thickens to a gravy-like consistency and begins to bubble gently.
15Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until butter is melted and gravy is smooth.
16Split warm biscuits in half and place on plates.
17Ladle chocolate gravy generously over the biscuits, letting it soak into the layers.
18Serve immediately while biscuits are warm and gravy is hot.
For extra fluffy biscuits, ensure all ingredients are cold and handle the dough as little as possible. If gravy becomes too thick, whisk in a splash of milk to thin it out.
Watch Video Of How Biscuits and Chocolate Gravy Works
This biscuits and chocolate gravy recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just want something comforting on a Tuesday night.
One of my favorite things about this recipe is how easily it reheats – just pop the leftover biscuits in the oven at 350 degrees F until they’re warm and tender again.
And don’t forget to store any leftover chocolate gravy in an airtight container in the fridge until you’re ready to serve it up again.
❓ Frequently Asked Questions About Biscuits and Chocolate Gravy
Q: What kind of flour should I use for the biscuit dough?
A: You can use all-purpose flour or self-rising flour – either will give you great results! If you want to get really fancy, try using whole wheat flour for a nutty flavor.
Q: Can I make the chocolate gravy ahead of time?
A: Yes! You can make the chocolate gravy up to 24 hours in advance and store it in an airtight container in the fridge until you’re ready to serve it.
Q: How do I know if my biscuits are done?
A: They’re done when they’re golden brown and flaky – if you’re unsure, try cutting into one of them with a knife to check if they’re cooked through.
Q: Can I substitute in different types of milk for the heavy cream?
A: Yes! You can use almond milk or soy milk if you’re looking for a dairy-free option – just keep in mind that they might not give you as rich and creamy of a sauce.
Q: How long do biscuits stay fresh?
A: Biscuits are best consumed within 24 hours of baking – after that, they’ll start to dry out and lose their flaky texture.
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