Southern Comfort on a Plate: The Ultimate Chocolate Gravy Covered Buttermilk Biscuits Recipe

Prepare to be transported back to a simpler time with a truly iconic Southern delicacy: Chocolate Gravy Covered Buttermilk Biscuits. This dish is a harmonious blend of soft, buttery, and incredibly fluffy buttermilk biscuits generously smothered in a rich, velvety chocolate gravy. It’s more than just a meal; it’s a hug from the South, a taste of tradition, and an experience that evokes warmth and nostalgia with every single bite.

Growing up in the heart of Georgia, this was a staple treat that made countless mornings memorable. The aroma alone—freshly baked biscuits mingling with the sweet scent of warm chocolate—was enough to pull anyone out of bed. It’s a dish that embodies comfort food at its finest, a sweet departure from savory breakfast norms, and a delightful surprise for those unfamiliar with its charm. My partner, Kal, and I often share stories of our childhoods, where similar scenes unfolded in our mothers’ kitchens, making this recipe not just a meal, but a cherished journey down memory lane.

Why You’ll Fall in Love with This Southern Breakfast Staple

If you’ve never experienced the magic of chocolate gravy on a biscuit, you’re in for a treat. This recipe delivers a unique flavor profile that perfectly balances the slight tang of buttermilk biscuits with the sweet, decadent notes of chocolate. It’s an easy-to-make dish that feels incredibly special, making it perfect for weekend brunches, holiday breakfasts, or simply a cozy morning at home. The contrast between the tender, flaky layers of the biscuit and the smooth, warm gravy creates an irresistible texture combination that will have you coming back for more.

The History and Heart of Chocolate Gravy

Chocolate gravy, while perhaps surprising to some, has deep roots in the Southern United States, particularly in Appalachian regions. It’s believed to have originated out of necessity and ingenuity, transforming basic pantry staples—flour, sugar, cocoa, and milk—into a comforting, affordable, and deeply satisfying meal. Often served over freshly baked biscuits, it was a practical breakfast that offered a touch of sweetness when other dessert ingredients were scarce. This rich tradition has been passed down through generations, embodying the resourcefulness and warmth of Southern hospitality. It’s a testament to how simple ingredients, combined with love, can create something truly extraordinary and enduring.

Ingredients for Your Delicious Chocolate Gravy Biscuits

Crafting these heavenly biscuits and their luscious chocolate topping requires a few simple, everyday ingredients. The key to success lies in the quality of your ingredients and following the steps carefully. Here’s what you’ll need to gather:

For the Fluffy Buttermilk Biscuits:

3 cups of all-purpose flour: The foundation for our tender biscuits.
1 teaspoon of baking soda: Works with buttermilk to create lift.
5 teaspoons of baking powder: Provides additional rise, ensuring super fluffy biscuits.
1 teaspoon of salt: Balances the flavors and enhances the butteriness.
1 stick (8 tablespoons) of frozen butter: Crucial for flaky layers. Keeping it frozen ensures it melts slowly, creating steam pockets.
1 cup of buttermilk: Adds a tender crumb and a distinctive tangy flavor. Its acidity also activates the baking soda.

For the Velvety Chocolate Gravy:

1 1/2 cups of milk: The base for our smooth gravy. Whole milk works best for richness.
1/4 cup of cocoa powder: For that rich, chocolatey flavor. Hershey’s cocoa is a classic choice.
1 cup of granulated sugar: Sweetens the gravy to perfection.
3 tablespoons of all-purpose flour: Acts as a thickening agent, giving the gravy its luxurious texture.
A dash of salt: A tiny pinch enhances the chocolate flavor and balances the sweetness.

Step-by-Step Guide: Making Your Chocolate Gravy Biscuits

Let’s dive into the process of creating these incredible chocolate gravy covered buttermilk biscuits. This recipe is divided into two main parts: making the biscuits and then preparing the decadent chocolate gravy.

Part 1: Crafting the Perfect Fluffy Buttermilk Biscuits

Combine Dry Ingredients: In a medium-sized bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, 5 teaspoons of baking powder, and 1 teaspoon of salt. Ensure all ingredients are well combined and evenly distributed. This step prevents pockets of leavening agents or salt.
Incorporate the Butter: Take your stick of frozen butter. You can either grate it directly into the flour mixture using a box grater or cut it into small, pea-sized pieces. Grating ensures small, even pieces, which is ideal, but cutting works perfectly fine if you’re short on time. Once the butter is in, use your hands to gently combine it with the flour mixture. The goal is to coat the butter pieces with flour, breaking down any large clumps. The mixture should resemble coarse, wet sand with visible specks of butter. Avoid overworking the dough at this stage; warmth from your hands can melt the butter too quickly.
Add Buttermilk: Pour in the 1 cup of cold buttermilk. Using a spoon or a rubber spatula, gently fold the buttermilk into the flour and butter mixture until just combined. The dough will be shaggy and sticky, and that’s exactly what you want. Be careful not to overmix; over-developing the gluten will result in tough biscuits.
Knead and Shape: Lightly flour a clean work surface. Pour the shaggy dough out onto it. Gently knead the dough a few times, just enough until it starts to come together and form a cohesive mass. Then, pat or roll the dough into a rectangle, about 1-inch thick.
The Folding Technique for Layers: This step is key to achieving those beautiful, flaky layers.
- Fold the dough over “hamburger style” (fold it in half along the shorter side).
- Gently flatten the dough back into a rectangle.
- Now, fold it “hot dog style” (fold it in half along the longer side).
- Repeat this entire folding process (flatten, hamburger fold, flatten, hot dog fold) about 5 times. Each fold creates more layers, which translate to light, fluffy, and flaky biscuits when baked.
Cut the Biscuits: After the final fold, gently flatten the dough to your desired thickness (about 1 to 1.5 inches). Use a circular cutter, a drinking glass, or even a sharp knife to cut the dough into even-sized circles. For tender biscuits, try not to twist the cutter when pressing down.
Prepare for Baking: Arrange the cut biscuit dough into a buttered baking dish or a cast-iron skillet. Placing them somewhat close together helps them rise tall and soft. Refrigerate the biscuits for 10 minutes. This helps the butter stay cold and firm, ensuring maximum flakiness. Just before baking, spread a little melted butter on top of each biscuit for a golden crust.
Bake: Preheat your oven to 450 degrees Fahrenheit (230°C). Bake the biscuits for about 15 minutes, or until they are golden brown on top and cooked through. The high temperature creates a quick rise and a crispy exterior while keeping the interior tender.

Part 2: Crafting the Silky Chocolate Gravy

While your biscuits are baking, it’s the perfect time to prepare the star of the show – the chocolate gravy!

Combine Gravy Ingredients: In a small saucepan, whisk together the 1 1/2 cups of milk, 1 cup of granulated sugar, 1/4 cup of cocoa powder, 3 tablespoons of all-purpose flour, and a dash of salt.
Cook and Thicken: Place the saucepan over medium heat. Whisk consistently and continuously. This constant stirring is crucial to prevent lumps and ensure the flour is evenly incorporated, allowing the gravy to thicken smoothly. Continue whisking until the mixture comes to a gentle boil and thickens to a consistency similar to thin pudding or a rich sauce. It should coat the back of a spoon. If it gets too thick, you can add a tablespoon or two of milk to thin it out slightly. If it’s too thin, continue to cook and whisk for another minute or two.

Serving Your Southern Masterpiece

As soon as your biscuits emerge from the oven, golden and fragrant, they are ready for their chocolatey embrace. Carefully remove them from the baking dish and arrange them on a plate. Generously pour the warm, silky chocolate gravy over the top of the freshly baked biscuits. Serve immediately to enjoy the contrast of warm, fluffy biscuit and rich, decadent chocolate. This dish is best enjoyed fresh!

Tips for Success: Achieving Biscuit & Gravy Perfection

Keep Ingredients Cold: For the flakiest biscuits, ensure your butter and buttermilk are as cold as possible. This prevents the butter from melting into the dough too early.
Don’t Overmix: Whether it’s the biscuit dough or the gravy, overmixing can lead to tough results. For biscuits, mix until just combined. For gravy, whisk vigorously but only until it reaches the desired thickness.
High Heat for Biscuits: Baking at a high temperature (450°F) helps the biscuits rise quickly and creates that desired crispy exterior and tender interior.
Consistent Whisking for Gravy: When making the chocolate gravy, constant whisking prevents lumps and ensures a smooth, even consistency.
Adjust Gravy Thickness: If your gravy is too thick, add a splash more milk. If it’s too thin, continue to simmer and whisk gently until it reaches your preferred consistency.

Variations to Explore

While the classic recipe is perfect as is, feel free to experiment:

Vanilla Extract: A splash of vanilla extract (1/2 teaspoon) added to the chocolate gravy at the end can deepen its flavor profile.
Spiced Gravy: A tiny pinch of cinnamon or a dash of cayenne pepper (for a hint of heat) can add an interesting twist to the chocolate gravy.
Different Biscuit Shapes: If you don’t have a round cutter, simply cut the dough into squares or triangles with a knife for rustic-looking biscuits.

Storage and Reheating

While these chocolate gravy covered buttermilk biscuits are best enjoyed fresh, you might have some leftovers. Store leftover biscuits and gravy separately. Place biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The chocolate gravy should be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat biscuits, a toaster oven or conventional oven works best to restore some crispness (around 350°F/175°C for 5-7 minutes). Reheat the gravy gently in a saucepan over low heat, whisking frequently, adding a splash of milk if it’s too thick.

This recipe for Chocolate Gravy Covered Buttermilk Biscuits isn’t just a meal; it’s a piece of Southern culinary heritage brought to life in your own kitchen. It’s comfort, tradition, and pure deliciousness, all rolled into one unforgettable dish. Enjoy the process, savor the flavors, and create new memories around this timeless classic!

Yield: 12 biscuits

Chocolate Gravy Covered Buttermilk Biscuits

Prep Time
20 minutes

Cook Time
15 minutes

Additional Time
5 minutes

Total Time
40 minutes

Ingredients

3 cups all-purpose flour
1 tsp baking soda
5 tsps baking powder
1 tsp salt
1 stick frozen butter
1 cup buttermilk
1 1/2 cups milk
1/4 cup hersheys cocoa powder
1 cup sugar
dash of salt
3 tbsps all-purpose flour

Instructions

In a medium bowl, whisk together 3 cups of all-purpose flour, 1 tsp baking soda, 5 tsps baking powder, and 1 tsp salt. Grate the stick of frozen butter into the flour mixture, or cut it into small pieces. Use your hands to gently combine the butter with the flour until it resembles coarse crumbs with no large clumps of butter. Add 1 cup of cold buttermilk and mix with a spoon or spatula until just combined; do not overmix. Pour the dough onto a lightly floured surface and gently knead a few times until it comes together. Shape the dough into a rectangle, then fold it in half (hamburger style). Flatten back into a rectangle, then fold in half again (hot dog style). Repeat this folding process 5 times to create flaky layers. Finally, flatten the dough to your desired thickness and use a circular cutter or knife to cut into even-sized biscuits.
Lightly butter a baking dish or cast-iron skillet and arrange the cut biscuit dough inside. Refrigerate for 10 minutes. Spread a little melted butter on top of each biscuit before baking. Preheat your oven to 450 degrees Fahrenheit (230°C). Bake for about 15 minutes, or until the biscuits are golden brown and puffed up.
While the biscuits are baking, prepare the chocolate gravy. In a small saucepan, whisk together 1 1/2 cups milk, 1 cup sugar, 1/4 cup cocoa powder, a dash of salt, and 3 tablespoons of all-purpose flour. Place over medium heat and whisk consistently until the gravy thickens to your desired consistency, usually around 5-7 minutes. It should be smooth and free of lumps. Once the biscuits are done, remove them from the oven and pour the warm chocolate gravy generously over the top. Serve immediately and enjoy!