Biscuits and gravy.
Classic Southern comfort food.
Here’s a version that I adapted to my sweet tooth preferences.
Ohhhh have I got the recipe for a perfect morning!
Ever since I saw a recipe for pumpkin biscuits in one of my Kentucky cookbooks, I knew there had to be a way to make biscuits with bananas too. However, it was not until I saw a post for banana biscuits on pinterest AND saw a recipe in an old cookbook for chocolate gravy that I knew I had hit the jackpot. I apoloigize to those of you who do not like bananas ::cough:: Trevor ::cough::, but I just think you should know you are truly missing out on one of the best flavors God has given us, especially when combined with chocolate.
I seriously might have to spend more time outside of my house this week just to keep from stuffing my face with these. Good thing I have so much studying to do with mid terms being next week. Portion control is key with biscuits, I have found. Mostly because I never at the top of my game after inhaling about 10 biscuits in under 5 minutes and adding chocolate gravy, while delicious, is probably not going to help me feel good or get my homework done.
Anyway, I hope you have a lovely weekend and make these for your Sunday breakfast!
First, gather your ingredients.
Mix dry ingredients together in a medium or large bowl.
Cut the butter into the dry ingredients. I highly recommend investing in a pastry cutter.
Add wet ingredients and stir to combine (my pastry cutter is still in the bowl in this picture).
Roll out dough onto a flour surface or pastry cloth to about 1 inch thick, then cut into circles using whatever you have on hand (an Easter glass for me)
Place cut biscuits onto a greased or line baking sheet in a preheated oven.
Bake until golden and just plain beautiful!
As you let the biscuits cool a little, combine the dry ingredients for the gravy with a little of the milk and stir, then add the vanilla and the rest of the milk.
Cook gravy over medium heat for 5-8 minutes, or until bubbling and thick. Remove from heat.
Spoon gravy onto biscuits and enjoy the chocolate-banana goodness.
Mmmmmmm. Mornings are so tasty... actually, I'll have this for dessert or breakfast... or dinner.
Makes about 8-9 biscuits
- 2 ¼ cups flour
- 1 Tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup butter
- ¾ cup buttermilk
- 2 bananas, mashed
- 1 teaspoon vanilla
Preheat oven to 400° F
Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly.
Slowly add buttermilk, mashed banana and vanilla and stir to moisten.
Pat out dough on a well floured bread board until approximately 1 inch thick. Do not overwork dough. If dough is too moist, slowly need in a bit more flour until workable.
Using a floured biscuit cutter (or a drinking glass like me), cut out dough and place on a greased baking sheet.
Bake for 15 minutes or until a nice, light golden brown. While you let them cool, make the chocolate gravy.
1 1/2 c sugar
1/4 c flour
2 big T cocoa
2 c whole milk, plus more for thinning to desired thickness
1 teaspoon vanilla
Mix sugar, flour and cocoa. Stir in 1/4 cup whole milk and mix well. Add vanilla and rest of milk and then cook on medium heat until mixture thickens and boils for a few minutes. Stir gently while cooking. Add milk to desired gravy consistency. If you like it thick, keep it as is; if you like it thin as to soak into the biscuit, add 1/4 or 1/2 cup. It is now ready to cover hot biscuits.