This may be a purely Arkansas recipe, as I'd never experienced it until I moved here as an adult (we didn't have it in Tennessee, or at least my part of it). It sounds, well, weird. But it's a really wonderful breakfast treat for a weekend morning, and I have yet to find the kid who doesn't love it. —Kayb
In This Recipe
Melt butter in bottom of a heavy saucepan. Add flour and stir over medium-high heat until it turns golden brown and starts to smell slightly nutty (a blond roux).
Add mlk and vanilla and whisk until smooth. Lower heat medium.
Mix cocoa into sugar, and pour into saucepan; stir until incorporated and smooth.
Cook at a simmer, stirring occasionally, until it's about as thick as chocolate syrup, or as thick as you like it.
Split open hot biscuits on a plate, top with plenty of gravy, and enjoy!
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!