|Red Velvet Buttermilk Biscuits with Southern Chocolate Gravy + Whipped Cream Cheese Butter|
|Chocolate Gravy Waterfall|
|biscuits + gravy... red velvet-style|
|Homemade Whipped Cream Cheese Butter|
|Garnish with some Toasted Pecans!|
For the Red Velvet Buttermilk Biscuits:
2 ¼C Cake Flour, Sifted
1T Baking Powder
1T + 1t Sugar
6T Unsalted Butter, Cut into Cubes & Frozen
¾C Buttermilk, Well-Shaken
Red Food Coloring (to your liking)
2T Melted Butter, For Brushing
For the Southern Chocolate Gravy:
4T Unsweetened Cocoa Powder
2T AP Flour
1 ½C Whole Milk
4T Unsalted Butter
Pinch of Salt
For the Whipped Cream Cheese Butter:
1 Stick of Unsalted Butter, Softened
4oz Cream Cheese
Pinch of Salt
1. For the Red Velvet Buttermilk Biscuits: Preheat the oven to 400 degrees. In a mixing bowl, whisk together the flour, baking powder, sugar and salt. Add in the frozen and cut the fat in using a pastry cutter until the mixture resembles coarse crumbs, but pea-sized pieces of butter still remain. In a measuring cup, pour in some red food coloring, and then fill up the measuring cup to ¾C of the liquid mixture (this will make sure that you don’t add too much extra liquid to your biscuits). Whisk together the food coloring and buttermilk until it is red. Pour in the red buttermilk and use a fork to mix it until the dough just comes together. Turn the dough out onto a floured surface, knead with floured hands, and pat into a thick square. Using a large, floured biscuit cutter, cut the biscuits from the dough and place them about 1-2inches apart on an ungreased baking sheet (I made about 6-8 biscuits). Brush the tops of the biscuits with some melted butter and bake for 20-25 minutes, depending on their side, or until the tops are golden brown. Just before serving, brush the tops of the biscuits with more melted butter.
2. For the Southern Chocolate Gravy: In a medium sauce a 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 buttermilk biscuits.
3. For the Whipped Cream Cheese Butter: In the bowl of an electric mixer, fitted with the whisk attachment, beat together the butter and cream cheese until smooth & creamed together, about 1-2 minutes. With the mixer on high, add in the sugar, pinch of salt, and vanilla. Beat on high speed until light & fluffy like a whipped frosting. Refrigerate until ready to use.
4. For Serving: Place some Red Velvet Buttermilk Biscuits onto a plate and pour the Chocolate Gravy over the top. Garnish the top of the gravy with some toasted pecans and serve the biscuits with the Whipped Cream Cheese Butter.
source: southern chocolate gravy.