Not-Your Grandma’s Biscuits & Chocolate Gravy

Yields 9-12 biscuits

Thankfully, I grew out of it, but as a kid, I hated breakfast food. The only thing I ever craved in the morning? Chocolate. Chocolate chip pancakes, chocolate donuts, and most of all, my nanny’s biscuits & chocolate gravy.

My grandparents are from Arkansas, where this Southern classic originated. It was a staple in my nanny’s kitchen, so for me, it’s the definition of nostalgic comfort food.

I wanted to level up this childhood favorite with Dark Chocolate Sea Salt Biscuits and a rich, Dutch cocoa 'gravy'. The biscuits are ultra-flaky thanks to a simple stacking technique and are finished with crunchy sea salt. They’re quick to make, require no special equipment, and are my tribute to my nanny—who, luckily, has always loved chocolate as much as I do.

WHAT YOU’LL NEED

INGREDIENTS

Dark Chocolate Sea Salt Biscuits

  • 3 ½ cups all-purpose flour (438 g)

  • 1 tbsp granulated sugar

  • 2 ½ tsp baking powder

  • ¼ tsp baking soda

  • 2 tsp Diamond Crystal or 1 tsp Morton kosher salt

  • 1 tsp. course sea salt, plus extra for topping

  • 1 cup (2 sticks) unsalted butter, very cold & cut into ½-inch pieces (plus more, melted, for brushing)

  • 3 oz dark chocolate, finely chopped (between 60-70% cacao)

  • 1 cup buttermilk, chilled (240 g)

Chocolate Gravy

  • 2 cups whole milk

  • ¾ cup granulated sugar

  • 3 tbsp all-purpose flour

  • ¼ cup (4 tbsp) Dutch-process cocoa powder

  • ½ tsp kosher salt

  • 4 tbsp unsalted butter

DIRECTIONS

Make the Biscuits

  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and sea salt. Add butter and incorporate using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You want visible, small chunks of butter throughout for flakiness.

  2. Mix in the dark chocolate, then stir in buttermilk until just combined.

  3. Turn out the dough onto a lightly floured surface. Press it together into a rough 1-inch thick square, then cut into quarters. Stack the pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Reshape into a 1-inch thick square (using a rolling pin if needed), then repeat the stacking process once more.

  4. Roll the dough back out into a 1-inch thick rectangle. Trim the edges to create clean sides, then cut into squares—a 3x3 grid makes 9 biscuits, or a 3x4 grid makes 12.

  5. Place biscuits on the prepared baking sheet and chill in the freezer for 15 minutes. After chilling, brush the tops with melted butter and sprinkle with sea salt.

  6. Bake for 20-25 minutes at 425°F (218°C), or until biscuits are golden brown and the interior reaches 205°F (96°C).

Make the Chocolate Gravy

  1. In a saucepan, whisk together the milk, sugar, flour, cocoa powder, and salt until well combined, ensuring no lumps.

  2. Place over medium heat, whisking constantly, until the mixture thickens into a pudding-like consistency, about 5-10 minutes.

  3. Remove from heat and stir in butter until fully melted. If not using immediately, transfer to a container and press plastic wrap directly onto the surface to prevent a skin from forming. Rewarm over medium-low heat, whisking continuously.

  4. Serve warm over the biscuits.

RECIPE NOTES & TIPS

  • Biscuits can be stored at room temperature for up to 2 days or frozen for up to 3 months. Store the chocolate gravy in an airtight container in the fridge for up to 5 days, pressing plastic wrap directly against the surface to prevent a skin from forming.

  • Instead of freezing the biscuits for 15 minutes before baking, you can also chill them in the refrigerator overnight and bake them in the morning. If you’d like to freeze the biscuits before baking, you can bake straight from frozen using the same instructions—just add a few extra minutes to the bake time.

    I prefer cutting my biscuits into squares rather than rounds because you don’t have to re-roll scraps of dough. With circles, you end up with excess dough that needs to be reworked, which can impact the biscuits' tenderness. However, if you prefer the traditional circular look, feel free to use a biscuit cutter—they’ll be just as delicious!

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.