This recipe for Smooth and Silky Chocolate Gravy with Buttermilk Drop Biscuits is an old-fashioned, Southern breakfast dish that is perfect to serve for Valentine's Day or on a cozy winter morning!
Chocolate Gravy
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Biscuit recipe credit: Cook’s Illustrated
Course: Breakfast
Ingredients
For the chocolate gravy:
  • ¾ cup granulated sugar
  • cup Dutch-process cocoa powder (natural is fine too, I just prefer the taste of Dutch)
  • ¼ cup flour
  • 2 cups of 2% or whole milk
  • 3 tablespoons butter sliced into cubes
  • 1 teaspoon vanilla extract
  • Pinch of salt
For the biscuits:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 cup cold lowfat buttermilk
  • 8 tablespoons unsalted butter melted and cooled for 10 minutes
Instructions
For the chocolate gravy:
  1. In a medium saucepan, combine the sugar, cocoa, and flour with a whisk. Place over medium-low heat, and add the milk in a steady stream while whisking constantly. Bring to a simmer and cook, stirring constantly, until the mixture reaches the consistency of a thin pudding, about 5 minutes. The gravy should coat the back of your spoon and leave a slight line when you drag the spoon through the middle of the pot. Remove from heat and stir in the butter, vanilla, and salt until combined. Serve hot over biscuits. You may keep warm over very low heat on the stovetop, stirring occasionally and adding a splash of milk if the gravy gets too thick.
For the biscuits:
  1. Preheat oven to 450℉. Grease a deep dish pie pan or 8 x 8 square baking pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  3. Add the melted butter to the buttermilk, stirring to combine until small clumps form into the mixture.
  4. Add the clumped buttermilk mixture to the flour mixture. Use a rubber spatula to lightly fold the ingredients together until just combined. Be careful not to overmix.
  5. Use a 4-ounce dough scoop or a ⅓ cup measuring cup to drop the dough into the prepared pan, placing the dough mounds about ½’’ apart. You should have 9-10 biscuits.
  6. Bake the biscuits for 12-15 minutes until the biscuits are set and the edges are golden brown. Serve hot with chocolate gravy spooned on top.
Recipe Notes