Name: Easy Buttermilk Biscuits with Chocolate Gravy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 0.5 teaspoon baking soda; 1 teaspoon salt; 0.5 cup unsalted butter (chilled and cubed); 1 cup buttermilk; 0.25 cup all-purpose flour (for dusting); 0.5 cup granulated sugar; 0.25 cup unsweetened cocoa powder; 2 tablespoons all-purpose flour (for gravy); 2 cups milk; 1 teaspoon vanilla extract; 1 tablespoon butter (for gravy)

Okay, buckle up buttercups! We’re diving headfirst into one of my all-time favorite comfort food extravaganzas: Easy Buttermilk Biscuits with Chocolate Gravy. Yes, you read that right. Chocolate. Gravy. On biscuits. It’s as ridiculously amazing as it sounds. Think soul-hugging warmth with a sugar rush. You’re welcome.

My husband, bless his heart, is a HUGE fan of biscuits and gravy. But sometimes, I just want to shake things up. One Sunday morning, feeling particularly rebellious, I decided to swap the usual sausage gravy for CHOCOLATE. He looked at me like I’d grown a second head, but after one bite? Pure bliss. Now, if I even think about making regular gravy, he gives me the puppy-dog eyes. The kids devour it too, although their faces end up looking like they’ve been finger-painting with fudge. Good times. These days? It’s a family tradition, and let me tell you, it’s usually gone in about 10 minutes flat.

Why You’ll Love This Easy Buttermilk Biscuits with Chocolate Gravy Recipe

Because chocolate gravy on biscuits is just pure, unadulterated joy. I mean, come on!
It’s surprisingly easy! Even if you’re like me and sometimes forget what you’re doing halfway through (squirrel!), you can totally nail this.
Perfect for a weekend brunch, a special occasion, or when you just need a serious dose of comfort.
It will make you feel like a kitchen god(dess). Seriously, prepare for the compliments.

How to Make It

Okay, so let’s make these babies! First, you wanna get your oven preheating to 450°F (232°C). That’s key for those beautiful, fluffy biscuits. Then, in a big bowl, whisk together your flour, sugar, baking powder, and salt. Don’t skip the salt! It balances out the sweetness. Now, cut in your cold butter. This is where it gets fun…and a little messy. I just use a pastry blender, but you can use your fingers if you’re feeling adventurous (just work quickly so the butter doesn’t melt!). You want it to look like coarse crumbs.

Next, pour in your buttermilk. Stir it gently until just combined. Don’t overmix! That’s biscuit sin #1. Now, turn it out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Use a biscuit cutter (or a glass, if you’re like me and can’t ever find the right gadgets), and cut out your biscuits. Place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until they’re golden brown and gorgeous.

While the biscuits are baking, let’s tackle the chocolate gravy! In a saucepan, whisk together your sugar, cocoa powder, flour, and salt. Gradually whisk in the milk until smooth. Now, cook it over medium heat, stirring constantly, until it thickens. This usually takes about 5-7 minutes. Don’t stop stirring! You don’t want burnt chocolate stuck to the bottom of your pan (trust me, I’ve been there).

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Once it’s thickened, remove it from the heat and stir in your butter and vanilla extract. Taste it and adjust the sweetness if you need to. Some people like it sweeter, some not so much. Pour the chocolate gravy over your warm biscuits and prepare to enter biscuit heaven!

Ingredient Notes

All-Purpose Flour: Don’t try to get fancy here. Just plain ol’ all-purpose works great. I once tried using cake flour and ended up with a weird, gummy mess. Learn from my mistakes, people!
Sugar: You need it for the biscuits and the gravy. I’ve used brown sugar in the biscuits when I was out of white, and it was surprisingly good. Adds a bit of a molasses-y vibe.
Baking Powder: This is what makes those biscuits rise to their fluffy potential. Don’t skimp on it! And make sure it’s fresh. Old baking powder is like sad, deflated dreams.
Salt: Okay, I know it seems weird to put salt in something sweet, but trust me, it balances everything out. Plus, it just makes the chocolate flavor pop!
Cold Butter: This is KEY for flaky biscuits. The colder, the better! I sometimes even stick my butter in the freezer for 10 minutes before using it. Just don’t forget about it like I did last week…oops!
Buttermilk: The tang of buttermilk is what makes these biscuits so special. If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle. It’s not quite the same, but it works in a pinch.
Unsweetened Cocoa Powder: This is what gives the gravy that rich, chocolatey flavor. I prefer Dutch-processed, but regular cocoa powder works too.
Milk: Any kind of milk will do. I usually use 2%, but whole milk makes the gravy extra creamy.
Vanilla Extract: Don’t skip this! It just adds that little something extra.

Recipe Steps:

Preheat oven to 450°F (232°C).
Whisk together flour, sugar, baking powder, and salt.
Cut in cold butter until crumbly.
Stir in buttermilk until just combined.
Pat dough into a 1-inch thick rectangle.
Cut out biscuits and place on baking sheet.
Bake for 12-15 minutes until golden brown.
Whisk together sugar, cocoa powder, flour, and salt in a saucepan.
Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in butter and vanilla extract.
Pour chocolate gravy over warm biscuits.

What to Serve It With

Honestly, these biscuits are amazing on their own. But if you wanna get fancy, serve them with:

A side of scrambled eggs. Sweet and savory? Yes, please!
Fresh berries. The tartness of the berries cuts through the richness of the chocolate.
Whipped cream. Because why not?
Bacon. Seriously, everything is better with bacon.

Tips & Mistakes

Don’t overmix the biscuit dough! Overmixing develops the gluten, which results in tough, sad biscuits.
Use cold butter! Warm butter will melt into the flour, and you won’t get those flaky layers.
Keep an eye on the chocolate gravy! It can burn easily, so stir it constantly.
Don’t be afraid to experiment! Add a pinch of cinnamon to the gravy or sprinkle some chocolate chips on top of the biscuits before baking.
If you DO burn the gravy (it happens!), don’t scrape the bottom. Just pour the good stuff into another pan.

Storage Tips

Okay, so if you somehow manage to have leftovers (highly unlikely), store the biscuits and gravy separately. The biscuits will get soggy if you leave them in the gravy. I usually keep the biscuits in an airtight container at room temperature and the gravy in the fridge. Honestly? I love eating these cold for breakfast the next day. Don’t judge me. Cold chocolate gravy is a surprisingly delightful experience.

Variations and Substitutions

Spice it up: Add a pinch of cayenne pepper to the chocolate gravy for a little kick.
Use different extracts: Try almond extract instead of vanilla for a different flavor profile.
Add nuts: Sprinkle some chopped pecans or walnuts on top of the biscuits before serving.
Make it vegan: Use plant-based butter and milk. I’ve used almond milk and it worked just fine!
No buttermilk? Like I mentioned before, use regular milk with a tablespoon of vinegar or lemon juice.
Out of cocoa powder? I’ve used melted chocolate chips in a pinch. It’s sweeter, but hey, desperate times call for desperate measures!

Frequently Asked Questions

Can I use self-rising flour?

I wouldn’t, unless you *really* know what you’re doing. The baking powder amounts will be off and you might end up with biscuit hockey pucks.

My biscuits are flat! What did I do wrong?

Probably your baking powder is old or you overmixed the dough. Or both! Get new baking powder and be gentle with that dough, girlfriend.

Can I make the biscuits ahead of time?

You can! Just store them in an airtight container at room temperature. They’re best fresh, but they’ll still be good the next day. You can also freeze them (unbaked).

The gravy is too thick/thin! Help!

Too thick? Add a little more milk. Too thin? Whisk in a teaspoon of cornstarch mixed with a tablespoon of cold milk. Cook for a minute or two until thickened.

Can I use something other than chocolate gravy?

Well, you *could*, but why would you want to?! Okay, okay, if you’re really against chocolate, you could try a fruit compote or a vanilla glaze. But just know you’re missing out on chocolatey biscuit bliss.

Easy Buttermilk Biscuits with Chocolate Gravy Recipe

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