My friend Troy grew up in Tennessee. One day we were talking about cooking, and with a big smile on his face he remembered how his mother would make biscuits and chocolate gravy for breakfast. I had never heard of such a thing. I have had lots of different things on my biscuits but never chocolate gravy. Well, as I was looking through an old Lodge cookbook what did I find except a recipe for Tennessee Chocolate Gravy. We made some the other day and it was an instant hit! Kind of a warm chocolate silk pie but with a thick and flakey bottom. Surprise your family with something sweet for breakfast and give this a try, you will be glad you did!
Biscuits and Chocolate Gravy
4 T butter
4 T flour
1/4 C sugar
2 T cocoa powder
2 C milk
1/2 tsp. vanilla
Hot buttermilk biscuits
In a cast iron sauce pan on your camp stove melt butter and whisk in flour to make a roux. (The original recipe called for 2 T of butter and flour but I wanted mine a little thicker. For an in between sauce use 3 T of each.) Cook the flour for a minute before adding the milk. In a separate bowl mix sugar and cocoa and whisk into your milk mixture. Continue to heat and stir until thick and bubbly. Add vanilla. Serve over warm biscuits with maybe a little whipped cream on top. A side of fruit or some scrambled eggs would be good also.
Source: A Skillet Full, Lodge Cast Iron Recipes
- 4 T butter
- 4 T flour
- ¼ C sugar
- 2 T cocoa powder
- 2 C milk
- ½ tsp. vanilla
- Hot buttermilk biscuits
- In a cast iron sauce pan on your camp stove melt butter and whisk in flour to make a roux. (The original recipe called for 2 T of butter and flour but I wanted mine a little thicker. For an in between sauce use 3 T of each.) Cook the flour for a minute before adding the milk. In a separate bowl mix sugar and cocoa and whisk into your milk mixture. Continue to heat and stir until thick and bubbly. Serve over warm biscuits with maybe a little whipped cream on top. A side of fruit or some scrambled eggs would be good also.
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