Flaky Layers Buttermilk Biscuits with Chocolate Gravy (Jimmy Proffitt)

Instructions

1. Preheat the oven to 450°F.
2. In a large bowl, mix the flour, baking powder, and salt; add the butter and toss to coat the cubes evenly. With your fingers, flatten each cube of butter. Continue until all the cubes are flattened out and you have sheets of butter throughout.
3. Make a well with your hand or a spoon in the center and pour in the buttermilk. Mix until you have a shaggy, lumpy dough.
4. Dump it out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. At first it will still be very crumbly.
5. With a bench scraper, cut the dough into thirds, stack the thirds, and roll or pat the stack into a rectangle about 1 inch thick. Repeat the process until the dough holds together, 3 or 4 times. When you cut it into thirds the last time, you will see the layers in the dough.
6. Cut your biscuits into rounds or squares.
7. Place the biscuits in a skillet or on a baking sheet with all the biscuits touching.
8. Make the chocolate sauce. In a large skillet, whisk together the cocoas, sugar, and flour, making sure all lumps are broken down. Over medium to medium-high heat, slowly pour in the milk while whisking. Continue cooking and whisking until the gravy begins to thicken, 7 to 8 minutes.
9. Remove from the heat and stir in the butter until it\'s completely melted.
10. Bake for 12 to 14 minutes, depending on how dark you like your biscuits.
11. Serve immediately drizzled with warm chocolate sauce.