Chocolate Gravy And Biscuits

This Southern dish is sure to put a smile on anyone’s face!

I may have lived in El Paso, Texas, for six years growing up, and Florida for my whole adult life, but I don’t consider myself a Southern girl. In fact, people still call out my New York accent. So, you’ll forgive me if I tell you that I had never heard of chocolate gravy and biscuits before. Now, I know about biscuits and gravy, although I’ve only tried it once. But chocolate—now that’s a whole different story. There’s not much I won’t try if it’s covered in chocolate.

I’ve been gluten-free for years, so I made this recipe using gluten-free biscuits and gluten-free all-purpose flour for the gravy. It was still pretty darn good. Some of the recipes I discuss, I adjust to make gluten-free for myself, but I may use gluten when serving them to others. I’ve even made some recipes both ways, allowing my friends to tell me if they notice much of a difference. This recipe was so good with the GF biscuits that you don’t need to worry about what others will think if you serve it to them.

The simplicity of the recipe below is that it uses store-bought, canned biscuits from the refrigerator section of your grocery store. You can use regular or jumbo-sized biscuits for this recipe, depending on the appetite of the people you’re serving. Of course, if you love to bake, go ahead and make your biscuits from scratch. The trick to making this recipe is to have the chocolate gravy ready when the biscuits come out of the oven and to serve it right away while everything is warm.

Then, take your fork and knife and dig in. One bite is all you need for that flaky, buttery goodness, smothered in a rich, chocolatey gravy that is thicker than typical chocolate sauce—more like a pudding consistency. I have to admit it’s like a bite of heaven. There’s a part of me that wishes I never tried this recipe because I find myself thinking about making it a bit too often these days. It’s really that good. They know how to eat in the South!

Who created chocolate gravy and biscuits?

That’s a great question. Sadly, I don’t know who created chocolate gravy and biscuits, but it’s not surprising that it became more popular after 1894 when Hershey’s introduced their mass-produced cocoa powder. It’s also called “soppin’ chocolate,” and is a crave-worthy breakfast in Arkansas, Kentucky, and Tennessee. The dish may have originated in the Appalachian and Ozark Mountain regions in the 19^th century. During the Depression era, simple ingredients like flour, cocoa powder, and sugar could easily become special treats. Chocolate gravy brought a sweet touch to start the day.

As with many recipes today, every family puts their unique spin on it. You could try adding Mexican cinnamon for wonderful spice or even cooked, crumbled bacon for a salty touch. By the way, don’t stop at biscuits. Chocolate gravy is equally delicious over pancakes, waffles, and crêpes.

How do I store leftovers?

Allow leftover chocolate gravy and biscuits to cool to room temperature, then store the biscuits in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 7 days. The biscuits can also be frozen in a freezer-safe bag or container for up to 3 months. Reheat refrigerated biscuits in a 350°F oven for approximately 10 to 15 minutes, or until warm. Frozen biscuits can be reheated directly from the freezer and will likely take a few extra minutes to warm. The chocolate gravy can be refrigerated for up to 4 days or frozen for up to 2 months. Defrost it overnight in the fridge. Reheat the chocolate gravy on the stove over medium heat or in the microwave.

Similar recipes to try

If you like this recipe for chocolate gravy and biscuits, you may want to enjoy biscuits with other toppings, like Tomato Gravy or this delicious, gluten-free, Low-Carb White Gravy (Country Gravy). Another classic Southern dish you might like is Jiffy Mix Hush Puppies. I can’t imagine a fried chicken dinner without biscuits, hush puppies, or Keto Buttermilk Cornbread.