Why You’ll Love This Recipe

• An authentic recipe rooted in Appalachian and Ozark culinary traditions.
• Features impossibly flaky, high-rising buttermilk biscuits made from scratch.
• A rich, smooth chocolate gravy that is perfectly balanced and not overly sweet.
• A unique and memorable breakfast or brunch centerpiece.
• Detailed, step-by-step instructions for foolproof results every time.

Equipment You’ll Need

• Large mixing bowl
• Pastry blender or two knives
• Rolling pin
• 2.5-inch round biscuit cutter
• Baking sheet
• Parchment paper
• Medium saucepan
• Whisk
• Measuring cups and spoons

Ingredients

• For the Flaky Buttermilk Biscuits:
• 2 1/2 cups (300g) self-rising flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1/2 cup (113g) cold, salted butter, cut into 1/2-inch cubes
• 1 cup (240ml) cold, full-fat buttermilk
• 2 tablespoons melted butter, for brushing
• For the Rich Chocolate Gravy:
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder (natural, not Dutch-processed)
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 2 cups (480ml) whole milk
• 2 tablespoons salted butter
• 1 teaspoon pure vanilla extract

Instructions

1. Part 1: Prepare the Flaky Buttermilk Biscuits
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large mixing bowl, whisk together the 2 1/2 cups of self-rising flour and 1 tablespoon of sugar.
4. Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.
5. Pour in the cold buttermilk all at once. Stir with a fork just until a shaggy, slightly sticky dough forms. Do not overmix.
6. Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times, just enough to bring it together.
7. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in half like a letter. This is the lamination step that creates layers. Gently pat it back down to 1/2-inch thickness. Repeat this folding and patting process two more times.
8. After the final fold, pat or gently roll the dough to about 3/4-inch thickness.
9. Using a floured 2.5-inch biscuit cutter, press straight down to cut out the biscuits. Do not twist the cutter, as this will seal the edges and prevent the biscuits from rising tall. Arrange the biscuits on the prepared baking sheet so their sides are just touching, which helps them rise higher.
10. Gently press together the scraps of dough to cut out additional biscuits, trying to handle the dough as little as possible.
11. Brush the tops of the biscuits with the 2 tablespoons of melted butter.
12. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen significantly.
13. Part 2: Prepare the Rich Chocolate Gravy (while biscuits bake)
14. In a medium saucepan, whisk together the 1/4 cup all-purpose flour, 1/4 cup cocoa powder, 3/4 cup sugar, and 1/4 teaspoon salt until thoroughly combined and free of lumps. This step is crucial for a smooth gravy.
15. Place the saucepan over medium heat. Gradually pour in the 2 cups of whole milk while whisking constantly. Continue to whisk to ensure the dry ingredients dissolve completely into the milk.
16. Bring the mixture to a simmer, still whisking constantly. As it heats, the gravy will begin to thicken. This should take about 5-8 minutes. It is essential to whisk continuously, scraping the bottom and corners of the pan to prevent scorching and clumping.
17. Once the gravy has thickened to the consistency of warm pudding (it should coat the back of a spoon), remove it from the heat.
18. Stir in the 2 tablespoons of butter and the 1 teaspoon of vanilla extract until the butter is completely melted and incorporated.
19. Part 3: Serving
20. To serve, split the warm biscuits in half. Place them on a plate and ladle the hot chocolate gravy generously over the top. Serve immediately.

Expert Cooking Tips

• Keep Everything Cold for Biscuits: The secret to flaky, tender biscuits is cold fat. Keep your butter and buttermilk in the refrigerator until the very last second. Cold butter creates steam pockets as it bakes, which lifts the dough and creates layers.
• Don’t Overwork the Dough: Handle the biscuit dough as little as possible. Over-kneading develops gluten, which will make your biscuits tough and dense instead of light and fluffy.
• Sift the Gravy Ingredients: For the smoothest possible gravy, consider sifting the flour, cocoa powder, sugar, and salt together before adding the milk. This eliminates any potential lumps from the start.
• Temper the Gravy if Needed: If you are worried about lumps, you can make a slurry. Whisk the dry ingredients with about 1/2 cup of the cold milk in a separate bowl until smooth, then whisk that slurry into the remaining milk in the saucepan before heating.

Substitutions and Variations

For self-rising flour, you can make your own by whisking together 2 1/2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of fine salt. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes to curdle slightly. For a richer gravy, you can use half-and-half instead of whole milk, but be sure to heat it more gently to prevent scorching.

Common Mistakes to Avoid

The most common mistake with biscuits is overworking the dough, which leads to a tough, bread-like texture. Mix only until the ingredients are just combined. For the gravy, the biggest error is not whisking constantly. This can cause the milk to scorch on the bottom of the pan, giving the gravy a burnt taste, or it can lead to a lumpy texture. Another pitfall is cooking the gravy for too long, making it overly thick. It will continue to thicken as it cools, so aim for a consistency slightly thinner than you want the final product to be.

Serving Suggestions

Serve these biscuits and chocolate gravy hot and fresh for the ultimate experience. While a meal in themselves, they are wonderfully complemented by savory breakfast meats. The saltiness of crispy bacon or pan-fried sausage patties provides a perfect counterpoint to the sweet, rich gravy. For a touch of freshness, a side of seasonal fruit, like sliced strawberries or fresh raspberries, can cut through the richness.

Storage and Reheating Tips

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 300°F (150°C) oven for about 10 minutes. The chocolate gravy should be stored in an airtight container in the refrigerator for up to 4 days. It will thicken considerably when chilled. Reheat it gently in a saucepan over low heat, adding a splash of milk as you whisk to restore its original smooth, pourable consistency.

Frequently Asked Questions

Is chocolate gravy the same as chocolate pudding or hot fudge sauce?

No, it’s a unique creation. It’s thinner than pudding and not as intensely sweet or thick as hot fudge. It’s best described as a rich, thickened chocolate sauce made with a flour-and-butter roux base, similar to a traditional savory gravy, giving it a distinct texture and flavor profile that is perfect for sopping up with biscuits.

Can I make the biscuit dough ahead of time?

Yes. You can prepare the dough, cut the biscuits, and place them on a baking sheet. Tightly cover and refrigerate for up to 24 hours before baking. You can also freeze the unbaked, cut biscuits. Place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. They can be baked directly from frozen, adding 3-5 minutes to the baking time.

My gravy seems too thin. What should I do?

If the gravy is too thin after simmering for several minutes, you can thicken it. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. While whisking the gravy, slowly pour in the slurry and continue to simmer for another minute or two until it reaches your desired thickness. Remember, it will thicken more as it cools.

Conclusion

Authentic Southern Biscuits and Chocolate Gravy is more than just a recipe; it’s a story on a plate. It’s a testament to the ingenuity of mountain cooks and a beloved tradition that evokes a sense of comfort, family, and home. Making this dish is an act of preserving a piece of culinary heritage. Whether you’re recreating a cherished childhood memory or discovering this unique breakfast for the first time, the simple pleasure of a warm, flaky biscuit drenched in rich chocolate gravy is a timeless delight. We hope this recipe brings a little piece of Southern hospitality and history into your kitchen.