Chocolate Gravy. I grew up in a household that my Dad did not like gravy of any kind. I still cannot figure out why. My Granny (my Mom’s Mom) has been in and out of the hospital for the last month. One of my food memories from her house is her chocolate gravy. Chocolate gravy is more on the side of almost chocolate pudding than gravy. It is delicious on top of scratch biscuits.
Yesterday, I made the biscuit recipe below with chili. I used the left over biscuits this morning for breakfast. If you have anyone in your family from the South and gluten-free, make these for them. They will love you forever and always.
This recipe is taken from Unbelievably Gluten Free by Anne Byrn.
Cornmeal Drop Biscuits
1 1/2 cups gluten-free baking mix ( I used gluten-free bisquick)
1/4 white corn meal (I used Weisenberger white corn meal)
8 Tablespoons (1 stick) unsalted butter, melted
1 cup reduced-fat sour cream
1 large egg, lightly beaten
Preheat oven to 400 degrees. Place baking mix and corn meal in large mixing bowl and stir to combine. Add the melted butter, sour cream, and egg. Stir until the batter is smooth about 1 minute. Drop the batter by generous teaspoons onto an ungreased baking sheet, spacing them 1 to 2 inches apart. Place the baking sheet in the oven.
Bake the biscuits until they are lightly browned on the bottom and firm on top. 12 to 14 minutes. Remove from oven and let the biscuits cool on the baking sheet 1 to 2 minutes before repeating with the remaining batter.
Chocolate Gravy from Pillsbury
- 3/4 cup sugar
- 2 tablespoons cocoa
- 1 tablespoon flour ( I used Bloomfield Farms)
- 3/4 cup milk
4 teaspoons butter
1/2 teaspoon vanilla
In medium saucepan, stir together sugar, cocoa and gfree flour. With wire whisk stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; stir in butter and vanilla until melted and smooth. Serve immediately.