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1
For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside.
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2
In a bowl, combine 2 cups of the flour, the baking powder and salt.
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3
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal.
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4
Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
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5
Place the remaining 1 cup flour in a shallow bowl.
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6
Spray a medium ice-cream scoop or tablespoon with nonstick spray.
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7
Scoop up some biscuit dough and drop it into the flour.
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8
Sprinkle flour over the top and roll the dough gently in the flour.
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9
Shake off excess flour and shape the dough into a round.
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10
Place it in the prepared cake pan.
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11
Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan.
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12
(This will keep them soft and tender.)
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13
Bake until golden brown, 12 to 15 minutes.
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14
Transfer the pan to a rack to cool just slightly.
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15
Serve warm.
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16
For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain.
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17
Whisk in the milk until well combined.
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18
Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes.
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19
Remove the saucepan from the heat and stir in the butter until it melts.
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20
Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.
