Hey, y'all! If you’ve never had Chocolate Gravy and Biscuits, you’re missing out on one of the South’s sweetest breakfast traditions. This dish is pure comfort, like a warm hug on a chilly morning. It’s rich, chocolatey, and just the right amount of indulgent.
Chocolate Gravy and Biscuits
It’s simple, it’s nostalgic, and it’s downright delicious. Whether you’re fixing it for Sunday brunch or just need a little pick-me-up, this recipe is going to hit the spot. Go ahead and treat yourself. You deserve it!
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Chocolate Gravy and Biscuits Ingredients
- Biscuits of your choice (frozen, canned, or homemade, no judgement here)
- 1 c. granulated sugar
- 2 tbsp. unsweetened cocoa powder
- 2 tbsp. all-purpose flour
- ¼ tsp. salt
- 2 c. whole milk
- 1 tbsp. unsalted butter
- 1 tsp. vanilla extract
How to Make Chocolate Gravy and Biscuits
- Bake those biscuits however you like. Store-bought is fine, but if you’ve got a family recipe, now’s the time to show off.
- In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt. Make sure it’s all mixed up real good.
- Slowly add the milk while whisking constantly. You don’t want no lumps, honey.
- Put that saucepan over medium heat and keep whisking until it thickens up. This usually takes about 5 to 7 minutes.
- Once it’s nice and thick (think gravy, not pudding), take it off the heat.
- Stir in the butter and vanilla. That’s what gives it that silky finish and a little extra love.
- Split your warm biscuits in half and pour that chocolate gravy right over the top.
Pro Tips For Making This Recipe
- Use whole milk for the richest, creamiest gravy. Skim milk just won’t do it justice.
- Don’t skip the vanilla, it rounds out the flavor and makes it taste like something straight out of a Southern diner.
- Make it ahead? You can! Just reheat the gravy slowly on the stove and add a splash of milk to loosen it up.
- Want it thicker? Let it simmer a minute longer. Want it thinner? Add a touch more milk.
Frequently Asked Questions
You sure can, but it'll change the flavor and texture a bit. Whole milk gives it that classic richness.
Yep! Just use gluten free biscuits and swap the all-purpose flour for your favorite gluten-free blend. Make sure it's one that thickens well.
It'll stay good in the fridge for about 3 days. Reheat gently over low heat and stir often.
Other Recipes You'll Love
Chocolate Gravy and Biscuits
Chocolate Gravy and Biscuits
Ingredients
- Biscuits of your choice frozen, canned, or homemade, no judgement here
- 1 c. granulated sugar
- 2 tbsp. unsweetened cocoa powder
- 2 tbsp. all-purpose flour
- ¼ tsp. salt
- 2 c. whole milk
- 1 tbsp. unsalted butter
- 1 tsp. vanilla extract
Instructions
- Bake those biscuits however you like. Store-bought is fine, but if you’ve got a family recipe, now’s the time to show off.
- In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt. Make sure it’s all mixed up real good.
- Slowly add the milk while whisking constantly. You don’t want no lumps, honey.
- Put that saucepan over medium heat and keep whisking until it thickens up. This usually takes about 5 to 7 minutes.
- Once it’s nice and thick (think gravy, not pudding), take it off the heat.
- Stir in the butter and vanilla. That’s what gives it that silky finish and a little extra love.
- Split your warm biscuits in half and pour that chocolate gravy right over the top.
Notes
- Use whole milk for the richest, creamiest gravy. Skim milk just won’t do it justice.
- Don’t skip the vanilla, it rounds out the flavor and makes it taste like something straight out of a Southern diner.
- Make it ahead? You can! Just reheat the gravy slowly on the stove and add a splash of milk to loosen it up.
- Want it thicker? Let it simmer a minute longer. Want it thinner? Add a touch more milk.
Y'all come back now, ya hear?
My best,
JC
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