Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until well mixed.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Make a well in the center, add the buttermilk, and stir gently until just combined.
- Turn the dough out onto a floured surface and gently knead it 4-5 times. Shape into a 3/4 inch thick circle.
- Cut out biscuits and arrange them on the baking sheet. Bake for 12-15 minutes until golden.
- While the biscuits are baking, prepare the chocolate gravy by whisking together sugar, cocoa, flour, and salt in a saucepan.
- Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, whisking constantly until the gravy thickens.
- Remove from heat and stir in butter and vanilla until melted.
- Serve the biscuits warm with generous amounts of chocolate gravy over them.
Notes
Store leftover biscuits in an airtight container at room temperature for up to 2-3 days. Store chocolate gravy in the refrigerator for up to 3-4 days.
Reheat gravy gently on the stovetop, adding a splash of milk to return to desired consistency.
Reheat biscuits in a preheated oven.