I just got back from visiting my family in Mississippi. I’ve never been to Mississippi and not had chocolate-and-biscuits for breakfast. It’s a family tradition, but like most traditions, we all do it differently. I split the biscuit, slather it with butter, and spoon the chocolate on top. Mom chops the biscuits into small pieces, dots the plate with butter, and pours on the chocolate with a heavier hand than I do. Grandma puts a pat of butter on the plate, tops it with chocolate, smooshes the butter and chocolate together, and then dips the biscuit in that. Grandpa eschews the chocolate altogether, but uses Grandma’s method to mix butter with sorghum molasses. Grandpa’s way, lacking chocolate entirely, is obviously wrong.
Like so many family recipes, it never occurred to me until this most recent visit to ask Grandma to teach me how to make the chocolate gravy. My great-grandmother died without my having ever inquired after her recipe for chocolate pie. Thankfully, the chocolate pie was passed down to a cousin of mine with more sense than I, but I’ve learned my lesson.
I’ve printed the recipe below as Grandma dictated it to me. Serve this alongside your favorite biscuits at your next brunch or Christmas breakfast and your family will swoon. My hunch is that leftover gravy, should you have any, would be excellent on ice cream, a brownie, crepes, or on more biscuits.
Grandma’s Chocolate Gravy
Note: The amount of liquid is approximate. The gravy should be on the thin side, but not too thin. Practice.
You will need:
1.5 c. granulated sugar
2 tbsp. flour
2-3 tbsp. cocoa powder
About 1 c. water
2 tbsp. butter
Mix all ingredients together in a saucepan. Heat over medium-high heat, stirring intermittently, until mixture bubbles, becomes very frothy, and thickens significantly, about 15 minutes. Serve immediately over warm biscuits.