Tomato Gravy and Biscuits

Instructions

1. 1

   Prepare for Biscuit Making (5 minutes)

   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • In a large bowl, whisk together 2 cups of all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, and 0.5 tsp salt.
2. 2

   Make the Biscuit Dough (5 minutes)

   • Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Pour in the cold buttermilk all at once. Stir with a fork just until a shaggy dough forms. Do not overmix.
3. 3

   Shape and Bake the Biscuits (20 minutes)

   • Turn the dough out onto a lightly floured surface. Gently bring it together and pat into a rectangle. Fold the dough in thirds, like a letter. Rotate 90 degrees and repeat the pat-and-fold process two more times. This creates flaky layers.
   • Pat the dough to a 1/2-inch thickness. Using a 2.5-inch round cutter, press straight down to cut out 8 biscuits. Avoid twisting the cutter.
   • Arrange the biscuits on the prepared baking sheet. For soft sides, place them touching; for crispier sides, place them 1 inch apart.
   • Bake for 12-15 minutes, or until tall and golden brown on top. While the biscuits bake, begin the gravy.
4. 4

   Cook Bacon and Make Roux (10 minutes)

   • Place the bacon slices in a large, cold skillet (cast iron is ideal) over medium heat.
   • Cook, turning occasionally, until the bacon is brown and crispy, about 8-10 minutes.
   • Remove the bacon to a paper towel-lined plate, leaving about 3 tablespoons of rendered fat in the skillet. If you have too much, pour some off; if too little, add a bit of butter.
   • Whisk 3 tbsp of flour into the hot drippings to form a smooth paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and has lost its raw flour scent.
5. 5

   Finish the Gravy and Serve (10 minutes)

   • Gradually pour in the undrained diced tomatoes while whisking constantly to prevent lumps. Then, whisk in the milk.
   • Bring the mixture to a simmer, then reduce the heat to low. Let it gently bubble, stirring often, for 5-7 minutes until it has thickened to your desired consistency.
   • Season the gravy with 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp sugar. Taste and adjust seasonings as needed.
   • Crumble the cooked bacon. Stir most of it into the gravy, reserving some for garnish.
   • To serve, split the warm biscuits in half, place them on a plate, and generously ladle the hot tomato gravy over the top. Garnish with the remaining bacon crumbles and fresh parsley, if desired.