- Using a large spoon, dollop the dough into 8
mounds on the greased baking sheet (or into the
greased muffin cups) and bake for 11 to 15 minutes,
until golden brown. - If making the chocolate gravy, place the cream,
sweetener, and chopped chocolate in a double boiler or
in a heat-safe bowl set over a pan of simmering water.
Heat on low, stirring, just until the chocolate melts.
Remove from the heat and stir in the vanilla.
If making the caramel mocha gravy, place the butter
in a saucepan over medium-high heat. Cook, stirring
often, until the butter foams up and brown (but not
black!) flecks appear. Remove from the heat and allow
to cool a bit. Using a hand mixer, cream the browned
butter, cream cheese, and sweetener in a medium-sized
bowl. Add the cocoa powder, espresso, and vanilla and
beat until combined.
- Serve the biscuits with the warm gravy poured
over them. - Store extra biscuits and gravy in separate airtight
containers in the refrigerator for up to 3 days. The
biscuits can be frozen for up to 1 month. Reheat the
biscuits on a baking sheet in a preheated 350°F oven
for 3 minutes or until warmed through. Reheat the
gravy in a saucepan over low heat, whisking often, for
1 minute or until the gravy loosens a bit. Do not
overheat or the chocolate will separate. Pour the warm