Southern Biscuits and Chocolate Gravy
Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages! Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern!
Servings: 12 servings
Ingredients
Chocolate Gravy
- 1 cup sugar
- ⅓ cup cocoa powder
- 3 Tablespoons all-purpose flour
- Pinch of salt
- 2 cups milk
- 3 Tablespoons salted butter
- 1 teaspoon vanilla
Southern Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 Tablespoon granulated sugar
- 6 Tablespoons salted butter cubed and cold, plus 3 tablespoons, melted, for brushing
- 1 cup buttermilk cold
Instructions
Southern Buttermilk Biscuits
- Preheat oven to 450°F.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.2 cups all-purpose flour, 1 Tablespoon baking powder, ¼ teaspoon baking soda, 1 Tablespoon granulated sugar, ¾ teaspoon salt
- Using a pastry cutter or food processor, cut the cold butter into the dry ingredients until crumbs about the size of peas form. Make a well in the center and add the buttermilk, then stir with a spatula or fork just until the dough starts to come together.6 Tablespoons salted butter, 1 cup buttermilk
- Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Pat into a rectangle then fold the left third over, then the right side over into an envelope shape. Pat down, turn the dough a quarter turn, and repeat the folding process once more before patting the dough into a 1-inch thick rectangle.
- Cut out biscuits using a circle biscuit cutter, pressing straight down without twisting the cutter, then transfer to a parchment-lined baking sheet. Bake for 14-16 minutes until the tops are golden.
- Remove the rolls from the oven and brush with the melted butter, if desired.
Chocolate Gravy
- In a large skillet or sauce pan, whisk together the sugar, cocoa powder, flour, and salt until there are no lumps.1 cup sugar, ⅓ cup cocoa powder, 3 Tablespoons all-purpose flour, Pinch of salt
- Pour the milk into the dry ingredients and whisk until combined, then cook over medium heat, stirring frequently, until slightly thickened, about 7 to 10 minutes.2 cups milk
- Remove the chocolate gravy from the heat and stir in the butter and vanilla until the butter is melted and combined with the sauce. Serve immediately over buttermilk biscuits.3 Tablespoons salted butter, 1 teaspoon vanilla
Notes
- Keep biscuit butter cold for the flakiest texture.
- Stop mixing biscuit dough as soon as it comes together to avoid dense biscuits.
- Whisk dry gravy ingredients well before adding milk to prevent lumps.
- Cook chocolate gravy over medium heat and stir often for a smooth finish.
Storage & Make Ahead
- Storage: Chocolate gravy is best served fresh, but leftovers can be refrigerated for up to 3 days.
- Reheating: Reheat gently with a splash of milk, stirring until smooth.
- Make Ahead: Biscuits can be baked ahead and reheated briefly before serving.
Nutrition
Calories: 270kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 379mg | Potassium: 152mg | Fiber: 1g | Sugar: 21g | Vitamin A: 362IU | Calcium: 141mg | Iron: 2mg
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