Cocoa Biscuits - gallon milk

Method

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