I’m finally wrapping up the posts from my southern meal (see previous pasts on catfish, peas, and collards) and I’ve saved the best for last: dessert, of course!  The funny thing is that what I made for dessert was actually something I grew up eating for breakfast on special occasions. Sometimes my parents would make this when my sister or I had sleepovers, and our friends would often react with skepticism to the idea of eating biscuits with chocolate gravy. But after the first bite, all traces of skepticism left their faces.  If you’re feeling skeptical too, trust me, this stuff is GOOD.

The biscuit recipe is good on its own and I would recommend it for breakfast biscuits to accompany eggs and bacon or to serve with dinner if you make fried chicken or something like that.  However, along with the chocolate gravy, they make a great indulgent breakfast–or perhaps a brunch–or a yummy dessert!

The biscuits are easy enough to make. Once you are done mixing in the buttermilk, don’t worry if your dough is sticky.   This is normal.  Just flour a work surface and turn the dough out of the mixing bowl using a spatula. In hindsight, I think I patted the dough too flat. I would aim for a slab of dough that is about 1 inch thick (I noted this in the recipe below). Another trick that I haven’t tried, but recently read about, is to preheat the oven above 400 degrees (say 475 or 500) and then turn it down to 400 once you put in the biscuits. This way the oven doesn’t dip below 400 when you open the oven door. This is supposed to ensure that your biscuits rise properly (which as you can see, mine did not!).  Luckily, since I was breaking them into pieces and dousing them in chocolate, this didn’t matter too much!  The next time I make them I think I will also put the cut-out biscuits close together on the baking sheet so they are barely touching.  I remember my Dad doing this and I’m not sure what it does, but it might make a difference…

Now that I’ve caught up on these posts from the past, I’ll be excited to share some of the stuff I’ve been making more recently! I’ll try to include some healthy stuff in there since I’m now remembering that this was my original intention with this blog. Ha!  I really did mean well, but five (out of 11) posts containing bacon, obsene amounts of sugar and/or chocolate later, that’s pretty laughable!

Biscuits with Chocolate Gravy
from my Granny Dalrymple


2 cups all purpose flour
3 tsp baking powder
1 tsp salt
¼ cup butter at room temperature
1 cup buttermilk

Chocolate Gravy
1 cup sugar
1 Tbsp flour
2 Tbsp cocoa powder
1 ½ cups milk
1 Tbsp vanilla
2 Tbsp butter

1. Preheat oven to 400°F. To make biscuits, sift together flour, baking powder and salt. Add the butter and mix together using your fingers or a pastry knife until the mixture resembles cornmeal. Add buttermilk and mix together with a fork until it forms a soft dough. Don’t overwork the dough.

2. Flour your work surface and press dough out with your fingers to a thickness of 1 inch. Using a round cookie cutter, cut out biscuits and put them on a baking sheet. Bake for 15-20 minutes, or until biscuits have some color.

3. While biscuits cook, mix sugar, flour, cocoa and milk in a medium saucepan. Cook over low-medium heat, stirring with a whisk often until sauce thickens. It should be thicker than hot cocoa, but not as thick as hot fudge. Add vanilla and butter and remove from heat.

4. To serve, crumble biscuits in separate bowls and pour on chocolate sauce.