Here is a recipe for biscuits that only require 2 ingredients and is topped with chocolate gravy from my friend Vickie!
I got married to my husband at a very young age and without the knowledge of how to cook. Oh, I knew the basics –how to scramble some eggs, make a pancake, etc. but not how to make any great dinners. I was, and still am, very clumsy and Mother would give me the privilege of cleaning up the kitchen instead of making dinner. Worked great till I married! It was then I asked Mother how she made something and she would say a pinch of this and scoop of that. Not something a young bride needed to hear, I needed exact measurements!
So I started buying cookbooks from stores and garage sales. When I ate something I really liked I requested the recipe from the cook. A few times I was told it was a secret family recipe, but more often they were so pleased I asked them, they went and wrote it down right then for me. So over the years my file of recipes has grown to include some very tasty dinners.
Still, I longed to make my Mother-in-law’s homemade biscuits and I had that longing over 30 years! We would go on vacation and I would watch her mix, take a small handful of dough and roll it around in her hands, then put the dough in a pan, and give each biscuit a little pat. Beautifully shaped biscuits went into the oven and out came the most delightful moist biscuits. Every time we came back home I would give it another try for a week or more, then go back to cracking open that can of biscuits.
One day a friend gave me a biscuit recipe to try. One so easy I just had to give it a try. The biscuits, I think, equal my Mother-in-law’s. Okay, really in my mind I think they top them!
One of our favorite breakfasts was Chocolate Gravy and Biscuits growing up. I happened to be at Mom’s house one morning when Dad requested this wonderful breakfast. I just knew my husband would love it if only I knew the recipe. So every time Mom put something in the skillet I made her measure. Now this recipe can be handed down through the next generation to love and enjoy. Now mind you it’s not like a sausage gravy; it’s more of a pudding. Wonderful.
Best Biscuits Recipe Ever
Ingredients
2 cups of self-rising flour (White Lily is the best)
1 cup of whipping cream
Directions:
In a medium bowl, mix the self-rising flour and whipping cream together.
Roll out the dough on a floured cutting board.
Cut the biscuits with a biscuit cutter, round cookie cutter, or an upside-down glass.
Bake at 450 for 10-12 minutes or until lightly brown.
Chocolate Gravy Recipe
Ingredients:
½ cup of cocoa
¾ cup of sugar
½ cup of flour
1 cup of milk
2 cups of water
1 teaspoon vanilla
Directions:
Add the cocoa, sugar, and flour to a cast-iron skillet or medium pot.
Slowly whisk in the milk, whisking constantly so no lumps form. Stir in the water.
Cook over medium heat until the gravy thickens.
Add the vanilla. Stir until it is fulling incorporated in the chocolate gravy.
Serve the gravy over the biscuits.
Printable Recipe for Biscuits and Chocolate Gravy
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5 from 1 vote
Biscuits and Chocolate Gravy Recipe
Easy homemade biscuits topped with a chocolate gravy recipe.
Flour – Mixed with the fat released by the sausage the flour makes the roux that gives you the creamiest gravy. Milk – I use whole milk in this recipe to keep it extra rich and creamy. Seasoned Salt + Pepper – Flavor, flavor, flavor!
The hearty, high calorie dish made a delicious, filling and inexpensive breakfast dish for laborers. The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy.
What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.
Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
Unfortunately, this comforting and heavy breakfast or brunch can quickly knock out your calorie intake for the whole day. Biscuits and gravy are high in calories and saturated fats and low in nutritional benefits.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Bisquick went on sale in 1931 as a ready-to-bake biscuit mix and was, and still is, extremely popular. The product has been updated since its launch, adding buttermilk and more shortening, to create a fluffier and lighter texture.
A creamy skillet gravy made with drippings, this staple—known by many now as just "sausage gravy" or "country gravy"—can be said to bolster up the entire Southern breakfast menu, and nobody makes it better than the old-fashioned, country-style breakfast joint in your hometown or your own grandma.
The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!
Geography wise, the American South. History wise: The American South has deep Scottish roots, and American biscuits are made in a very similar way to Scottish shortbread, so most likely the origin of biscuits is in Scottish shortbread. They brought the recipe over, and as dishes do, it evolved.
Resourceful chefs made gravy from scraps, leftovers, and whatever else might've gone to waste. Some hypothesize that the sweet sauce was born between the trade network of Spanish Louisiana and the Tennessee Valley.
The juices, fat, and flour are combined to create a thick and flavorful sauce. Most commercially made cat gravies contain chicken or beef broth, water, milk, salt, and cornstarch.
Gravy has been around for centuries, with the earliest mention in The Forme of Cury, a collection of medieval English recipes from 1390. This one recipe has the name “Chykens in Gravey.” The gravy in Medieval times came from the fat drippings of meat that's more akin to today's au jus, according to Encyclopedia.com.
There is no difference. In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. You may also hear these gravies called sawmill gravy, and some people use this recipe but add sausage for a sausage gravy.
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