I'm taking about chocolate gravy.
When I was a little girl and things were at their very worst grandma always had the perfect solution. We'd pile into to the kitchen, pull out the dough bowl, and start making biscuits. She always cut them apart with a tomato sauce can with both ends removed - I guess it was just her ideally sized biscuit cutter. She never re-rolled. We'd take all those negative space pieces and bake them just as they were, goofy shapes and all. She called them "funny biscuits" and we'd sit and figure out together what we thought they looked like, just like you might with clouds while gazing up at a summer sky.
But if things were especially bad, or if it were a special occasion (like Christmas, or maybe a birthday), she pulled out the big guns. Chocolate gravy is one of those quentessentially southern things that is becoming lost to time. That's why I want to share it with you now, so that it will never be forgotten. Its not meant to be savory - you spoon it over a warm, fresh biscuit (preferably buttered) and eat it with a spoon right out of a bowl. There's something about it that makes you think of bread pudding, and makes you feel all warm and fuzzy inside. I hope you like it as much as I do.
1. Preheat oven to 450
2. Place dry ingredients in a food processor or large bowl, mix to combine.
3. Add butter and either pulse until pea size, or rub in by hand.
4. Add milk and honey. Stir until it comes together.
5. Place on a lightly floured surface and knead several times to work gluten. DO NOT OVERWORK.
6. Pat the dough out by hand to about 3/4 inch high. You can go lower and get more biscuits but they won't be as fluffy. You can do like grandma did and cut them with an old can and bake the funny parts, but sometimes I cut them into squares because you have zero waste that way.
7. To achieve soft edges, place closely together in the pan, about an inch apart.
8. Brush the tops with melted butter (can be done after taking them out of the oven) and place in to bake for about ten minutes, or until golden brown. Biscuits will have a better quality if left to rest about twenty minutes before baking and after cutting them out.
2 Tablespoons All Purpose Flour
⅔ Cup Sugar
⅓ Stick Butter
⅓ Cup Cocoa
2 Cups Whole Milk
1. Heat butter in a cast iron skillet over low heat.
2. Mix in sugar, flour and cocoa.
3. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps.
4. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch.
5. Serve hot over biscuits.
(I haven't bothered over the years to get a photo of chocolate gravy, since I'm often too busy eating it to think about it. Be sure to share if you get one!)