Chocolate Gravy
Chocolate gravy for the biscuits — Betty's Chocolate Gravy, Southern-Style Chocolate Gravy, and Buttermilk Biscuits with Chocolate Gravy, for slow mornings.
★ breakfast
breakfastBetty’s Chocolate Gravy
Wanting something mildly sweet to go on those biscuits, waffles or pancakes? Are you out of syrup? Well never fear! From my Grandmother Betty’s recipe vault comes a well cherished one for every sweet tooth in our household! The illustrious, creamy chocolate gravy! Please enjoy this just as we have!
Eric YeagerIngredients
- 1/3 stick Butter
- 2/3 cup Granulated Sugar
- 2 tbsp All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 2 cups Whole Milk
Instructions
- 1Heat a large cast iron skillet on medium high heat.
- 2Melt butter and add flour, sugar and cocoa.
- 3Slowly add 1 cup of milk to mixture and whisk continuously to dissolve any lumps. Add the rest of the milk and stir until thickened. Enjoy over hot, fresh biscuits, pancakes or waffles!
- 4Please note, this gravy likes to scorch very quickly. There’s no such thing as “Over Whisking” or “Over Stirring” this recipe!
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Open in Pepper →Chocolate Gravy Over Hot Split Biscuits
Chocolate gravy is a breakfast a lot of us grew up on, poured warm over a split biscuit with butter melting underneath. It costs almost nothing to make — cocoa, sugar, flour, butter — and it turns an ordinary morning into one the kids remember.
Cooks on Pepper reach for this collection on Saturday mornings, snow days, and holiday breakfasts when there's time to sit down at the table together.
Every recipe here is a version worth keeping: Betty's Chocolate Gravy with a whole stick of butter, a straightforward Chocolate Gravy built on cocoa and flour, Southern-Style Chocolate Gravy, and Buttermilk Biscuits with Chocolate Gravy when you want to make both from scratch.
Quick Tips
- 1
Whisk the dry first
Stir the cocoa, sugar, and 2 to 3 tablespoons flour together before any liquid goes in. That's the difference between smooth gravy and lumps.
- 2
Add milk slowly
Pour in about a half cup at a time, whisking constantly, until it's all in. Rushing it is what makes it clump.
- 3
Cook it past thin
Keep it at a low bubble 5 to 8 minutes, whisking, until it coats the back of a spoon. It thickens a little more off the heat.
- 4
Stir butter in last
Take the pan off the burner and whisk in the butter until it disappears. It gives the gravy its shine and keeps a skin from forming.
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