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1
For the gravy: In a stockpot set over low heat, add half of the milk, the sugar, all-purpose flour and cocoa powder, and bring to a light boil stirring constantly.
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2
Cook for at least 40 minutes.
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3
Add more milk a little bit at a time as necessary to reach a thick, saucy consistency.
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4
For the biscuits: Preheat the oven to 475 degrees F. In large mixing bowl, add the pastry flour.
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5
Using a large-hole box grater, grate the frozen butter into the flour.
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6
Toss to distribute evenly.
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7
Make a well in the center and pour the buttermilk into the well.
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8
Slowly incorporate the buttermilk into the flour using your hands.
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9
Kneed until dough-like, 15 to 20 times.
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10
Lightly flour a work surface and rolling pin.
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11
Place the dough on the floured surface and roll out to 3/4-inch-thick round.
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12
Fold the dough back onto itself.
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13
Repeat the rolling and folding three more times, then roll out the dough to 1/2-inch thick.
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14
Cut with a small biscuit cutter and place on a sheet pan lined with parchment paper.
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15
Bake until golden brown, 15 to 18 minutes.
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16
Brush the hot biscuits with warm melted butter.
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17
Split the biscuits in half and pour the warm cocoa gravy over top and sprinkle with confectioners' sugar.
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18
Serve warm.
