I have combined a lot of words I like here. Strawberries and biscuits and chocolate. I’m not sure I can do any better for a strawberry season brunch treat. I think strawberries and chocolate are a timeless pairing, though usually found in desserts and candies. Of course, I’m not saying you can’t eat these for dessert, but they make a really lovely surprise on a breakfast or brunch menu. Classic Southern biscuits get an upgrade with seasonal strawberries and a little sweet sugar. Inspired by my Fresh Corn Buttermilk Biscuits, these pale pink beauties are tender and moist and packed with strawberry flavor. Traditional Southern chocolate gravy is rich and chocolate-y without being cloying or tooth-achingly sweet.
These biscuits are also wonderful for strawberry shortcake, split open and layered with whipped cream and sliced, macerated berries. Or mix up a little strawberry butter to spread on them, or your best homemade strawberry jam. The chocolate gravy is wonderful (and traditional) on plain buttermilk biscuits – but if you make these for breakfast or brunch and have some extra gravy, it is very good on ice cream after dinner!