| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 1 hr 20 min |
| Yield: | 15 servings |
Ingredients
- Cocoa Gravy:
- 1 gallon milk
- 6 cups sugar
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- Biscuit:
- 5 cups self-rising flour, plus more for dusting
- 2 sticks butter, frozen
- 2 cups whole buttermilk
- 2 tablespoons butter, melted
- Confectioners’ sugar, for garnish
Instructions
- For the gravy: In a stockpot set over low heat, add half of the milk, the sugar, all-purpose flour and cocoa powder, and bring to a light boil stirring constantly. Cook for at least 40 minutes. Add more milk a little bit at a time as necessary to reach a thick, saucy consistency.
- For the biscuits: Preheat the oven to 475 degrees F. In large mixing bowl, add the pastry flour. Using a large-hole box grater, grate the frozen butter into the flour. Toss to distribute evenly. Make a well in the center and pour the buttermilk into the well. Slowly incorporate the buttermilk into the flour using your hands. Kneed until dough-like, 15 to 20 times.
- Lightly flour a work surface and rolling pin. Place the dough on the floured surface and roll out to 3/4-inch-thick round. Fold the dough back onto itself. Repeat the rolling and folding three more times, then roll out the dough to 1/2-inch thick. Cut with a small biscuit cutter and place on a sheet pan lined with parchment paper. Bake until golden brown, 15 to 18 minutes.
- Brush the hot biscuits with warm melted butter. Split the biscuits in half and pour the warm cocoa gravy over top and sprinkle with confectioners’ sugar. Serve warm.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 837 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 143 g |
| Dietary Fiber | 4 g |
| Sugar | 100 g |
| Protein | 16 g |
| Cholesterol | 66 mg |
| Sodium | 648 mg |
Reviews
Not happy. Coco was way too sweet and not rich eventhough I used premium coco. (Though I did use 2% milk – whole would prob be better.) Biscuits were unremarkable.
Amazing…..