Wednesday, January 18, 2012

Biscuits and Gravy...Chocolate Gravy

I'm on a chocolate kick.  I love chocolate and I love that Valentine's Day is coming up, because that gives me the excuse to eat more chocolate. I saw this recipe on pinterest and knew I had to convert it, I wanted to make a biscuit recipe anyway, and topping it with chocolate gravy sounded even better...and it was, it was heavenly, I think I want this for breakfast every morning.  Probably won't happen, but I'll definitely have it every once in a while. :)  The biscuits are excellent on their own, so they are a quick and easy side for dinners, so I definitely will be making these a lot. I also entered this into the Fork and Beans Bake-off contest. :)


 

Biscuits
2 cups GF flour blend
1 teaspoon salt
1 tablespoon baking powder
1/2 cup (8 tablespoons) dairy-free margarine
~1 cup So Delicious Coconut Milk
1 teaspoon lemon juice

Directions:
Preheat oven to 450 degrees.

Add lemon juice to the coconut milk and set aside. Mix together flour, salt, and baking powder in a large bowl.  Add margarine and cut into the flour with a pastry blender (or a fork) until pea-sized crumbs form.  Make a well in the center of the mixture and pour in the soured milk (start with 3/4 cup of the milk).  Mix with a rubber spatula until ingredients are combined (if your dough is too stiff, add 1-2 more tbsp. buttermilk).  The dough should be sticky, but you should still be able to work with it, so not too sticky.  Turn the sticky dough out onto a lightly floured surface.  Smooth the dough out and pat it out until it's to 1" thickness.

Cut out biscuits with a sharp biscuit cutter. And place on a greased cookie sheet. Bake for 15 -20 minutes. Remove from the oven and brush the biscuit tops with melted margarine.  Serve warm, topped with chocolate gravy.

Chocolate Gravy
1/4 cup unsweetened cocoa powder
2 tablespoons GF flour blend
1 cup granulated sugar
1 1/2 cups So Delcious Coconut milk
1/4 cup (4 tablespoons) dairy-free margarine
1 teaspoon vanilla

Directions:
In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

Let cool slightly then transfer to a gravy boat. Serve warm over biscuits, or over ice cream, or brownies, or well, anything for that matter.

This post is featured on Allergy Friendly Friday.

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