Here is a recipe for biscuits that only require 2 ingredients and is topped with chocolate gravy from my friend Vickie!
I got married to my husband at a very young age and without the knowledge of how to cook. Oh, I knew the basics –how to scramble some eggs, make a pancake, etc. but not how to make any great dinners. I was, and still am, very clumsy and Mother would give me the privilege of cleaning up the kitchen instead of making dinner. Worked great till I married! It was then I asked Mother how she made something and she would say a pinch of this and scoop of that. Not something a young bride needed to hear, I needed exact measurements!
So I started buying cookbooks from stores and garage sales. When I ate something I really liked I requested the recipe from the cook. A few times I was told it was a secret family recipe, but more often they were so pleased I asked them, they went and wrote it down right then for me. So over the years my file of recipes has grown to include some very tasty dinners.
Still, I longed to make my Mother-in-law’s homemade biscuits and I had that longing over 30 years! We would go on vacation and I would watch her mix, take a small handful of dough and roll it around in her hands, then put the dough in a pan, and give each biscuit a little pat. Beautifully shaped biscuits went into the oven and out came the most delightful moist biscuits. Every time we came back home I would give it another try for a week or more, then go back to cracking open that can of biscuits.
One day a friend gave me a biscuit recipe to try. One so easy I just had to give it a try. The biscuits, I think, equal my Mother-in-law’s. Okay, really in my mind I think they top them!
One of our favorite breakfasts was Chocolate Gravy and Biscuits growing up. I happened to be at Mom’s house one morning when Dad requested this wonderful breakfast. I just knew my husband would love it if only I knew the recipe. So every time Mom put something in the skillet I made her measure. Now this recipe can be handed down through the next generation to love and enjoy. Now mind you it’s not like a sausage gravy; it’s more of a pudding. Wonderful.
Best Biscuits Recipe Ever
Ingredients
2 cups of self-rising flour (White Lily is the best)
1 cup of whipping cream
Directions:
In a medium bowl, mix the self-rising flour and whipping cream together.
Roll out the dough on a floured cutting board.
Cut the biscuits with a biscuit cutter, round cookie cutter, or an upside-down glass.
Bake at 450 for 10-12 minutes or until lightly brown.
Chocolate Gravy Recipe
Ingredients:
½ cup of cocoa
¾ cup of sugar
½ cup of flour
1 cup of milk
2 cups of water
1 teaspoon vanilla
Directions:
Add the cocoa, sugar, and flour to a cast-iron skillet or medium pot.
Slowly whisk in the milk, whisking constantly so no lumps form. Stir in the water.
Cook over medium heat until the gravy thickens.
Add the vanilla. Stir until it is fulling incorporated in the chocolate gravy.
Serve the gravy over the biscuits.
Printable Recipe for Biscuits and Chocolate Gravy
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5 from 1 vote
Biscuits and Chocolate Gravy Recipe
Easy homemade biscuits topped with a chocolate gravy recipe.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper.
Yes, biscuits and gravy contain dairy because sausage gravy is made using milk, and the biscuits are made with milk and butter. Unsweetened mild flavored dairy free milks are a very good substitute for milk in biscuits and gravy.
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor.
What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.
Unfortunately, this comforting and heavy breakfast or brunch can quickly knock out your calorie intake for the whole day. Biscuits and gravy are high in calories and saturated fats and low in nutritional benefits.
The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!
While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.
Instead, you need to make a paste of roughly equal parts flour and softened butter, mashing them together until completely smooth, then whisk this paste into the gravy a tablespoon or two at a time, until the gravy has thickened appropriately.
Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
The juices, fat, and flour are combined to create a thick and flavorful sauce. Most commercially made cat gravies contain chicken or beef broth, water, milk, salt, and cornstarch.
At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can make excellent turkey gravy with just those ingredients, plus salt and pepper for seasoning.
There is no difference. In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. You may also hear these gravies called sawmill gravy, and some people use this recipe but add sausage for a sausage gravy.
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