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.
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