Paula Deen Biscuits and Chocolate Gravy

Paula Deen biscuits and chocolate gravy takes 1 hour and just butter, cocoa, sugar and milk to make a silky chocolate sauce over fluffy biscuit-mix biscuits. Try this Southern breakfast treat for Sunday dinner or a holiday table, since it uses a boxed biscuit mix and feeds 8 to 10.

Whisk the chocolate gravy constantly while it thickens, because the flour and cocoa settle fast and scorch on the bottom of the pot. Walk away and you get lumps and a bitter, burnt taste instead of a smooth sauce.

Paula keeps the biscuits easy by starting with a boxed mix and rolling the dough to 1/2 inch, which gives you tall biscuits that soak up the gravy. Cut them close together and reuse the scraps, so you get as many biscuits as the dough allows.

Paula Deen Biscuits and Chocolate Gravy

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

380

kcal

A smooth, pourable chocolate gravy thickens on the stovetop while the biscuits bake until golden. Spoon it over the split biscuits while both are still warm.

Ingredients

• 2 tablespoons Butter
  

• 3 tablespoons self rising flour
  

• 2 tablespoons cocoa powder
  

• 1 cup granulated sugar
  

• 4 1/2 cups whole milk
  

• 1 package biscuit mix
  

• for rolling biscuits all purpose flour
  

Directions

• Start the gravy: Add 2 tablespoons butter, 3 tablespoons self-rising flour, 2 tablespoons cocoa powder and 1 cup sugar to a medium saucepot over medium heat and whisk together. Then pour in 2 1/2 cups milk and whisk constantly until it thickens.
• Mix the dough: Add the box of biscuit mix and 2 cups milk to a large bowl. Stir until a dough forms.
• Roll it out: Dust a clean surface with all-purpose flour, or extra biscuit mix, and coat a rolling pin the same way. Then roll the dough out to 1/2 inch thickness.
• Cut the biscuits: Press a biscuit cutter, or a round glass, into the dough to make uniform biscuits. Use as much of the dough as you can, rerolling the scraps.
• Bake the biscuits: Coat a baking sheet with a pat of butter and place the biscuits on it. Then bake according to the package instructions until golden.
• Serve: Split the warm biscuits and spoon the chocolate gravy over the top. Serve right away while both are still hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Ateco 11-piece round cutter set, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

What exactly is chocolate gravy?

It's a thick, pourable chocolate sauce cooked on the stovetop from cocoa, sugar, flour, butter and milk. In Southern kitchens it's spooned over warm biscuits for breakfast.

Can I make the biscuits from scratch instead of a mix?

Yes, any homemade biscuit dough rolled to about 1/2 inch works the same way. The boxed mix just makes the recipe faster, and Paula's version calls for it.

Can I make the chocolate gravy ahead of time?

You can, but it thickens as it cools and a skin forms on top. Reheat it gently over low heat and whisk in a splash of milk until it loosens back up.

Why did my chocolate gravy turn out lumpy?

Lumps usually come from not whisking while the milk goes in or while it thickens. Keep whisking constantly over medium heat and stir along the bottom corners of the pot.

Can I use a different type of milk?

Whole milk gives the richest, creamiest gravy, and the recipe is written for it. Lower-fat milk will still work, but the sauce will be thinner and less rich.