Growing up in Alabama, weekend mornings meant big Southern breakfasts. My parents would wake up and head straight for the kitchen. As the coffee brewed the cooking would begin. It wouldn’t be long until our table was covered with food. It wasn’t always the same but eggs, grits, gravy, bacon, sausage and biscuits made regular appearances. In the summer, fresh cantaloupe and tomatoes were added as well. My absolute favorite addition to our breakfast table was chocolate to go with the biscuits.
I’ll be honest I’ve never met anyone outside the south that knew what chocolate and biscuits was unless they had some connection to Southern roots. It’s a long standing favorite in my family though. While I’ve never confirmed it, I’ve been told my great-grandmother made it every morning because one of her sons loved it so much.
I figure it’s my duty to share this Southern delicacy with as many people as possible. Everyone should have the chance to enjoy chocolate and biscuits.
3 T. cocoa powder
3 T. flour
9 T. sugar
1 3/4 c. water or milk*
In a small sauce pan, mix together dry ingredients until completely incorporated and no lumps remain. Add in water or milk and stir until dissolved. Cook over medium heat, stirring often, until thickened. Remove from heat.
The consistency of the chocolate is key here. If it’s too thin the biscuits absorb it. If it’s too thick it just sits like a lump on top of the biscuit. You want it somewhere in between. As long as you watch it carefully and stir often you should get it right.
*My family has always used water. I know some people make it with milk. I’ve tried making it with milk and didn’t like it any better. Just go with personal preference here.
2 c. self-rising flour
6 T. butter,cubed or shortening*
3/4 c. buttermilk
Preheat oven to 450 degrees and spray baking sheet with cooking spray.
In a large bowl, use a fork or pastry blender to cut butter or shortening into flour until it resembles coarse meal. Add buttermilk and mix just until mixture starts to pull away from side of bowl.
Scrape dough onto floured surface. Sprinkle a little more flour on top of dough and knead a few times. Pat dough out with hands and then fold dough over on itself. Pat out again and fold again. Roll dough out to approximately 1 inch thickness. Cut with a biscuit cutter or if you’re like me, a small cup/glass. Place biscuits, sides touching, on the baking sheet. Bake for approximately 15 minutes until lightly browned. Brush tops with butter.
*I use butter in my biscuits but many Southern cooks use shortening. Again, go with personal preference.
Now let’s eat some chocolate & biscuits. Split a biscuit in half and place it on your plate. Top with a pat of butter and pour chocolate over the top. Grab a cold glass of milk to accompany your meal and enjoy.