Happy Valentine’s Day. Chocolate Gravy is the perfect way to start off Valentine’s Day, an Anniversary, a birthday, or just because.
This is a chocolate gravy recipe from Phila Hach of Hackland Hill Vineyard in Joelton, Tennessee, adapted from the Rise of the Southern Biscuit. 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.
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.
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?
Instructions for Making the Heart Biscuits
Make the buttermilk biscuit recipe found here. Cut out 10 biscuits from the dough. Take the scraps left, and roll out using the technique found here.
Brush with melted butter. Fold. Roll out again. Brush again with melted butter. Fold. Roll out one more time. 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.
Bake at 450 for 15-20 minutes. Serve with chocolate gravy, butter, jam, or honey.
Note to those who eat Dairy Free: You can make these biscuits with coconut oil and coconut milk.
- 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)
- Mix well. Simmer over low heat until the liquid thickens to a gravy type consistency.
{ 11 comments… read them below or add one }
So pretty and tempting!
Happy Valentine’s Day!
Cheers,
Rosa
Wow! i love the double down on the biscuits. And the hearts..so pretty. Have a wonderful Valentine’s Day!
Thanks Lora, Happy Valentines back to you.
Happy Valentine’s Day Angela. The biscuits are amazing but I have to say you had me at chocolate gravy, yumm
Happy Valentine’s Day Evelyne.
What an awesome recipe! Happy VDAY!
Thanks Natalie.
They sound delicious! I just had biscuits with sausage gravy and I think I’d like to have followed it with some of these
There’s a biscuit truck in town that makes the best sausage gravy ever. I must try to get that recipe. But we always have the chocolate.
Ooh, these look just wonderful! I need my biscuits to be high + fluffy – not short + puck-like – and yours look SO perfect. Love the chocolate gravy, too!
Beautiful, beautiful biscuits and what is not to love about Chocolate Gravy? I feel sorry for folks who have never had this beloved Southern treat. Good job Angela.
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