Biscuit Pudding with Chocolate Gravy

Biscuit Pudding with Chocolate Gravy

The best thing my grandmother gave to my mom, including my dad, is the recipe for her biscuit pudding. The best thing mom ever made, besides me, is this biscuit pudding with chocolate gravy. I haven’t found the verse yet, but I think somewhere the Bible says that biscuit pudding was really the reason that Lazarus was raised from the dead. My mom also made a chocolate gravy that she poured over the top. That also may have been what Jesus rubbed on the blind man’s eyes.

Grandma Jones didn’t make this dessert all the time, but when she did, she’d always send me home packing a big square of it. I once took it to school to eat at lunch. A few at my table were curious about it, and asked for a taste. I actually got in a little trouble for trying to share that biscuit pudding—for fifty cents a square. The administration wasn’t having it—something about a noncompete clause—so I had to stop. It was an early taste of being an entrepreneur.


Makes 12-15 servings



3 (9.5-ounce) cans Butter-Me-Not  Biscuits or any canned biscuit with “butter” or “buttery” in the description
4 cups whole milk, at room temperature
1 cup salted butter, melted
4 cups sugar
5 large eggs, at room temperature
1 teaspoon ground nutmeg
1 teaspoon vanilla extract

Chocolate Gravy:

1⁄4 cup cocoa powder
1 cup sugar
3 tablespoons all-purpose flour
Pinch of kosher salt
2 cups whole milk
1⁄4 cup cold salted butter, cubed


To make the pudding, crack the biscuit cans open on the edge of the counter. I thought it was so cool when my mom did that. Bake the biscuits accord- ing to the instructions on the can.

Set the oven temperature at 350°F. Grease a 9 by 13-inch baking pan.

Combine the milk, butter, sugar, eggs, nutmeg, and vanilla in the bowl of a stand mixer or food proces- sor. Mix to combine. Crumble the biscuits by hand into the mixture. Continue to mix until relatively smooth. Pour into the prepared pan.

Bake for 45 minutes, or until the pudding is stiff and lightly browned on top.

While the pudding is baking, make the gravy. Sift the cocoa, sugar, flour, and salt together into a 12-inch skillet. Slowly pour in the milk, while whisking, and continue to whisk until the mixture is smooth.

Cook over medium-high heat, while stirring, until the gravy thickens to the consistency of a thin pudding, about 8 minutes. Take the pan off the heat and add the cubed butter. Stir until the butter is melted and the gravy is smooth.

To serve, place a scoop of pudding into each bowl and top with a ladleful of gravy.

Reprinted with permission from Whole Hog BBQ by Sam Jones & Daniel Vaughn, copyright © 2019. Photographs by Denny Culbert. Published by Ten Speed Press, a division of Penguin Random House, Inc.