Chocolate Gravy with Mile High Buttermilk Biscuits

Love Biscuit with Chocolate Gravy by Angela Roberts

Happy Valentine’s Day.   

What do you do when you can’t decide which biscuit you feel like making, the fluffy one or the flaky one?

You make both and you put one on top of the other for the kind of biscuit that takes your breath away. But, wait that’s not all.

You serve the biscuit with chocolate gravy.

Chocolate Gravy is the perfect way to start off Valentine’s Day, an Anniversary, a birthday,  or just because. These would be so perfect for a wedding breakfast or bridal shower. I could go on and on, because I love hearts, polka dots and the color pink. And, lately false eyelashes, but that’s another story.

There are many stories about how chocolate gravy became a biscuit accompaniment, and no one knows for sure. One legend has it that chocolate gravy was substituted when meat was scarce during the civil war. It’s just proves to me that the biscuit can be found on any course of a menu, from appetizer to dessert.

These are unique.  and made with two different biscuit techniques.  I started with my fluffy buttermilk biscuit recipe, the one I’ve perfected through dozens of pans of biscuits.  I used the scraps of the biscuit recipe and made the hearts using this Southern flaky biscuit recipe.

The bottom biscuit is high and fluffy, while the top biscuit that’s baked into it is buttery and flakey. This has to be one of the most fun and dramatic ways to serve a biscuit. They were just as good as they look. The bottom biscuit part is light, pillowy, not doughy  and  the top is flakey and crispy.

Chocolate Gravy with Mile High Buttermilk Biscuits by Angela Roberts

I have 8 cast iron pans hanging in my kitchen and they all get used frequently. Once you cook with cast iron, you cook with it for life.

Chocolate Gravy with Mile High Buttermilk Biscuits by Angela Roberts

 

Chocolate Gravy with Mile High Buttermilk Biscuits by Angela Roberts

This would be a perfect wedding biscuit, bridal shower biscuit or engagement party biscuit. It screams sweet love. Next time, I might add in a few strawberries or raspberries. The question is how to eat a biscuit with chocolate. Some just pour it over top. Some crumble their biscuit into the bowl. I like to open my up and make a chocolate sandwich.

Tell me, how would you eat your mile high buttermilk biscuit with chocolate gravy?

Chocolate Gravy with Mile High Buttermilk Biscuits by Angela Roberts

Love Biscuit with Chocolate Gravy by Angela Roberts

Recipe for Chocolate Gravy.

5.0 from 1 reviews
Chocolate Gravy
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
butter the size of a small egg ¼ cup cocoa ¼ cup sugar ½ cup milk or water ½ teaspoon vanilla (don't use too much vanilla)
Ingredients
  • butter the size of a small egg
  • ¼ cup cocoa (I prefer the dark chocolate cocoa or at least a 50/50 ratio)
  • ¼ cup sugar
  • ½ cup milk or water
  • ½ teaspoon vanilla (don't use too much vanilla, as it can overpower the chocolate)
Instructions
  1. Mix well. Simmer over low heat until the liquid thickens to a gravy type consistency.

The Recipe for the Biscuits.
5.0 from 1 reviews
Chocolate Gravy with Mile High Buttermilk Biscuits
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Two techniques come to together to make fluffy biscuits topped with heart shaped biscuits.
Ingredients
  • Make the buttermilk biscuit recipe found here.
  • 2 tablespoons melted butter
Instructions
  1. Cut out 10 small biscuits from the dough. There have to be scraps left over, which make the heart biscuit.
  2. Take the scraps left, and roll out using the technique found
  3. here.
  4. Brush with melted butter. Fold. Roll out again.
  5. Brush again with melted butter. Fold. Roll out one more time.
  6. Cut into little hearts with a cookie cutter. Brush the round biscuits with milk and sit the heart biscuits on top. Brush the hearts with milk.
  7. Bake at 450 for 15-20 minutes. Serve with chocolate gravy, butter, jam, or honey.

Comments

  1. Debbie Hollier says

    When I was 12 I had a friend named Norma Jean who was from Chattanooga, Tennessee. She moved out to California with her “papa” and “meemaw.” When I would spend the night at her house, her grandpa would make us breakfast consisting of biscuits with chocolate sauce poured over it. I thought I had surely hit the jackpot with my choice of friends. I never knew this was a Tennessee recipe. He just used Pillsbury biscuits and Hershey’s cocoa to make his own gravy. What a great memory this is for me, especially now that I’ve discovered here that it’s truly a southern cultural thing.

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