Chocolate Gravy For Square Biscuits ~
~ adapted from Helen Young ~
It’s called “gravy” because flour is a thickener.
Cut into 1/2-inch chunks, 4 tablespoons butter
and 4 ounces cream cheese– freeze, both, for 30 minutes.
In middle position, heat oven rack to 450 degrees. Line baking sheet with parchment paper, or simply line the oven rack with parchment to lay the biscuits.
Put together 1 1/2 cups flour, 1 1/2 cups cake flour,
1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 teaspoons baking soda.
In the work bowl of a food processor, process dry ingredients with the butter and cream cheese from the freezer until it resembles coarse meal.
Transfer flour mixture to a large bowl, add buttermilk and stir until just combined.
Place dough onto a floured surface, knead just until it comes together. The least you handle this dough, the more tender the biscuits will be.
Softly roll out into an 8×6-inch rectangle,
cut into 12 squares.
Bake until light brown, 12 to 15 minutes. Place them together side by side when baking to insure moist, soft and tender sides.
(This biscuit recipe can be made ahead: Unbaked cut biscuits can be kept in the refrigerator on a covered bar pan with plastic wrap for 1 day.)
For the chocolate “gravy”, measure dry ingredients. Whisk together in a saucepan with 4 cups
whole milk until smooth. Keep a steady stir with a bamboo or wooden spoon, bringing it to a simmer over medium heat so it thickens.
Stir in 1 teaspoon vanilla extract and drape over biscuits.
Leave a Reply