Skip to main content

Chocolate Gravy and Biscuits

Chocolate Gravy and Biscuits

There are two types of us “fortunate-enough-to-be-born-and-raised-Southerners” - those of us who were blessed to grow up eating chocolate gravy and biscuits, and those poor soul who weren’t so lucky!

I was an adult before I knew there were people who grew up down here without knowing the pleasure of this delicacy. It was my mother-in-law who broke the news to me. I said something one day about eating chocolate gravy and biscuits. Almost sheepishly, she confessed to only recently having learned of this breakfast treat, when Leigh Ann came home baffled, from having had breakfast at her friend Penny’s house, and wanting to know why she’d never had been served chocolate gravy and biscuits before!

Now, unfortunately, my husband’s family is by far not the only ones to come late to this dish. I’ve made an unofficial study of it since the day I learned chocolate gravy isn’t universally served to every child born south of the Mason-Dixon Line. I have decided there is no malice intended towards those deprived of this indulgence. Like my dear, sweet mother-in-law, some mommas just don’t know about it!

Let me say, I have been on a twenty-plus years’ crusade to rectify the situation. Score one point for me this morning! When M.C. and her friends awoke from their sleepover, I asked who wanted chocolate gravy and biscuits for breakfast. Eyes began to sparkle, and mouths started to water amongst those who knew what treat lay in store! There was only one child who hadn’t had chocolate gravy before, but we fixed that! One time, after I had served this to a couple of men who were doing some work at the house, one of their wives called me and asked, “What in the world is chocolate gravy, and how do I make it?” She said it was all her husband had talked about since he had gotten home that night! Bless their hearts, I do believe they had some Yankee roots, but kudos to them for doing their part to assimilate into the Southern culture by learning more about our delicious regional cuisine.

In my “study”, I have also uncovered a bit of disharmony other than the one that exists between the chocolate-gravy-eaters and the non-chocolate-gravy-eaters. It seems there are two camps amongst the gravy connoisseurs themselves - those who make chocolate gravy with milk, and those who make it with water. The milk version is creamier, and the water version is “syrup-ier”. Just like my momma, I pitch my tent with the water users, but I “a'int gonna get mad at cha” if you prefer using milk.

Here’s the recipe I use. It’s really good!

Chocolate Gravy

3 Tablespoons cocoa
3 Tablespoons flour
3/4 cup sugar
1 cup water OR milk
1 - 2 T. salted butter
1 t. vanilla

Mix all the dry ingredients in a pan until cocoa and flour are well blended. Add milk, and cook over medium heat, stirring constantly, until mixture thickens. Add butter, and stir until melted. Remove from heat, and add vanilla.

Serve over hot biscuits. Yes, frozen ones work! (My momma would be so ashamed!)

Note: I don't usually "butter" my biscuits since my recipe includes butter in its ingredients, but one of our morning guests said "her momma always put a pat of butter on each side of her biscuit before putting the chocolate gravy on it." I'm not going to fool with any momma's tradition! If you want a pat or two of butter on your biscuit - go for it!

Comments

Popular posts from this blog

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s