Biscuits And Chocolate Gravy

Heather Berryhill has a recipe just in time for Valentine's Day! She's showing how to make biscuits and chocolate gravy.

BISCUIT INGREDIENTS:

2-1/2 cups all-purpose flour, plus extra for hands and work surface

2 Tablespoons baking powder

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and very cold

1 cup cold buttermilk

2 teaspoons honey

GRAVY INGREDIENTS:

3/4 cup of sugar

2 tablespoons corn starch

1 tablespoons cocoa

2 cups milk

1 teaspoon vanilla

1 tablespoon butter

BISCUIT DIRECTIONS

Preheat oven to 425°F

Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Make a well in the center of the mixture. Pour 1 cup buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.

Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough–this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange on a parchment paper-lined baking sheet.

Brush the tops with remaining buttermilk. Bake for 10-12 minutes or until tops are golden brown.

GRAVY DIRECTIONS

Add sugar, cornstarch, cocoa and milk together in a saucepan. Bring to a boil, stirring constantly. Once boiling, turn flame down and add vanilla and butter. Whisk until smooth.