One of my favorite Southern breakfast memories is chocolate gravy. If you've never had it before, think of it as my sweet take on classic red eye gravy. It's rich, chocolatey, and made for pouring over a warm, buttery biscuit. I like to add a little espresso powder to deepen the chocolate flavor without making it taste like coffee. It's a small touch that makes all the difference.
Made with simple pantry staples, this recipe comes together in just a few minutes and is perfect for a sweet weekend breakfast! Whether you grew up with chocolate gravy or you're trying it for the first time, I have a feeling you'll be reaching for another biscuit.
Instructions
- Preheat the oven to 350°F. While the oven preheats, separate the thawed Callie's Hot Little Biscuit Buttermilk Biscuits and place them on a parchment-lined baking sheet.
- In a medium bowl, whisk together the sugar, cocoa powder, flour, and espresso powder until well combined. For an extra smooth gravy, sift the dry ingredients before whisking.
- Once the oven is preheated, place the biscuits in the oven and bake according to the package directions.
- Meanwhile, transfer the dry mixture to a small saucepan over medium to medium-low heat. Add the butter and milk, whisking continuously until the butter has melted and the gravy is smooth.
- Continue cooking, stirring frequently, until the chocolate gravy has thickened to your desired consistency.
- Remove the biscuits from the oven, pour or spoon the warm chocolate gravy generously over the biscuit and top with sugar or sea salt.
- Serve and Enjoy!