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.
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.
Add Herbs. Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking. Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.
Yes, it is possible to make cream gravy without milk. One alternative is to use a non-dairy milk such as almond milk or soy milk. Another option is to use a roux (a mixture of butter and flour) to thicken the gravy, and then add a flavorful broth or stock in place of the milk.
Here's all you need to make a really great gravy from scratch: chicken and beef stock cubes, butter and flour. Chicken AND beef stock cubes (aka bouillon cubes) – for flavour and colour. Chicken is the base flavour, beef gives it oomph and gives it a nice deep brown colour rather than an unappetising pale brown.
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
It can also be made from scratch with chicken stock or vegetable stock and various seasonings. Many chefs and home cooks prefer using pan drippings and other cooking liquids, such as chicken broth, milk, or even wine to thicken and flavor the gravy.
It depends on the technique you are using. If you have a liquid that you would like to thicken into gravy (say from a pot roast), I would heat it, then add a water/cornstarch goop to it while stirring. If you have some fat like melted butter in a pan that you want to add starch to, then add broth, I would use flour.
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.
Burned gravy begins when turkey drippings cook beyond the point of caramelization, and instead burn in the pan. Those ashy bits then flavor the entire batch of gravy with the bitter, metallic taste of pure sadness.
Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs. Another great way to elevate your canned sausage gravy is to pump up the spiciness.
Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.
Regular milk isn't acidic, which means the reaction won't take place. Your baked goods may not rise properly and can turn out drier, less flavorful, and less tender if you use plain milk where buttermilk is called for.
If you add too much liquid, it will not ruin the biscuits, but the dough will be very sticky and more difficult to work with. If you find your dough is too sticky, you may add a bit more all-purpose flour OR you can make them more like drop biscuits (dropping balls of dough on a pan instead of rolling out the dough.
Iconic Swedish cream sauce: Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 300ml of bouillon (or consommé) and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of (Dijon) mustard.
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.
Country gravy and sausage gravy are both creamy, milk-based gravies that are thickened with a flour-based roux and liberally seasoned with fresh black pepper. The main difference is that country gravy does not have sausage and therefore does not use rendered sausage fat to make its lightly golden roux.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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