Chocolate Gravy and Sour Cream Biscuits

For Biscuits: Combine dry ingredients well; blend in sour cream and stir to create a smooth dough. (I do this in the food processor, actually.) Pat out dough on a floured board or flour-sacking towel sprinkled with flour, and fold over onto itself three or four times, sprinkling with a little flour when needed.

Gently roll out to 1/2 to 3/4 inch and cut into desired shapes with FLOURED cutter. DON'T twist the cutter, and be sure the cutter is floured after each cut, because the cutting will affect how your biscuits rise while baking - and you don't want lopsided biscuits, and, when cut right, these little guys will rise like crazy.

Place on greased baking sheet. Bake at 450 degrees for 10-12 minutes, until golden brown. Serve hot. These actually reheat well the next day in the microwave too - heat about 10 seconds, just until warm.

For Gravy: Combine sugar, flour, and cocoa powder in medium saucepan. Blend in milk and cook over medium heat, stirring constantly until thickened and bubbly (Like making pudding or cream pie filling). Should be just slightly thinner than pudding. Add just a little more milk if needed. Add butter and vanilla when gravy is thickened, and blend well.

Serve over hot biscuits and enjoy the bliss. Can also be served over cake, ice cream, or even layered with graham crackers for an interesting dessert.