Deep Chocolate Gravy perfect for topping homemade biscuits. It is similar to a chocolate pudding with a slightly thinner texture.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Keyword: biscuits and chocolate gravy, buttermilk drop biscuits, chocolate gravy recipe, cinnamon drop biscuits, easy biscuit recipe
Servings: 12Servings
Calories: 108kcal
Ingredients
For the chocolate gravy:
¾cupgranulated sugar
⅓cupDutch-process cocoa powder, (natural is fine too, I just prefer the taste of Dutch)
¼cupflour
2cupsof 2% or whole milk
3tablespoonsbutter, sliced into cubes
1teaspoonvanilla extract
Pinchof salt
For the biscuits:
2cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspoongranulated sugar
½teaspoonsalt
1cupcold lowfat buttermilk
8tablespoonsunsalted butter, melted and cooled slightly for 5 minutes
Instructions
For the chocolate gravy:
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:
Preheat oven to 450℉. Grease a deep dish pie pan or 8 x 8 square baking pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the melted butter to the buttermilk and let stand for 2 minutes. Stir to combine until small clumps form into the mixture.
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.
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.
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.
Notes
Chocolate gravy will keep up to one week. Simply reheat in a saucepan over low heat while stirring constantly.
Store biscuits in an airtight container in the fridge up to 5 days. Reheat on a baking sheet at 350 degrees F for 7 minutes.