Tomato Gravy and Biscuits
Flaky, buttery biscuits smothered in a rich, tangy tomato gravy made from scratch. This old-fashioned Southern comfort dish comes together in about 30 minutes and tastes like a warm hug on a plate — perfect for breakfast, brunch, or a cozy weeknight supper.
For 8 servings
- prep · ~8 min
Preheat oven and prepare the biscuit dough.
1.Preheat oven to 425°F (220°C).2.Whisk 2 cups flour, baking powder, baking soda, and 1 pinch salt in a large bowl.3.Cut cold butter into flour mixture using a pastry blender until crumbly with pea-sized bits.4.Pour in cold buttermilk and stir with a fork until a shaggy dough forms.TIPKeep butter and buttermilk as cold as possible — this is the secret to flaky layers. - knead · ~5 min
Knead and cut the biscuits.
1.Turn dough onto a floured surface and gently knead 5-6 times, just until it holds together.2.Pat dough into a rectangle about ¾-inch thick.3.Fold dough into thirds like a letter, pat down again, and repeat once more for layers.4.Cut biscuits with a 2.5-inch cutter — push straight down without twisting — and place on lined baking sheet.TIPDon't overwork the dough or the biscuits will be tough. A light hand makes tender biscuits. - bake · ~12 min
Bake the biscuits until golden.
Bake in preheated oven for 12-15 minutes, until tall and golden brown on top. Remove and brush tops with a little melted butter if desired.
TIPPlace biscuits close together on the sheet — they support each other and rise higher. - fry · ~10 min
Cook bacon and build the tomato gravy base.
1.Cook chopped bacon in a cast iron skillet over medium heat until crisp (5-6 min).2.Transfer bacon bits to a paper-towel-lined plate, leaving rendered fat in the pan.3.Add diced onion to the bacon fat and cook until soft and translucent (3-4 min).4.Add minced garlic and sauté until fragrant (30 sec).TIPDon't drain the bacon fat — it's the foundation of flavor for the whole gravy. - saute · ~2 min
Make the roux.
Sprinkle 3 tablespoons flour over the onion mixture. Stir constantly and cook for 1-2 minutes until the flour turns light golden brown and smells nutty.
TIPLet the flour cook until it smells toasty — this removes the raw flour taste and deepens the gravy color. - simmer · ~10 min
Simmer the tomato gravy.
1.Pour in crushed tomatoes and water, stirring to scrape up any browned bits from the bottom.2.Add sugar, 0.25 tsp salt, and black pepper. Stir well.3.Bring to a gentle boil, then reduce heat to low.4.Return crispy bacon to the skillet and let gravy simmer uncovered for 8-10 minutes, stirring occasionally, until thickened.TIPUse fresh, ripe tomatoes for best flavor. If tomatoes are canned-aisle acidic, add an extra pinch of sugar. - assemble · ~1 min
Split biscuits and ladle gravy over top.
Split warm biscuits in half horizontally and place on plates. Ladle the hot tomato gravy generously over the biscuits. Sprinkle with fresh parsley and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Freeze the butter and grate it into the flour for even distribution without warming.
- 2Don't twist the biscuit cutter—push straight down to ensure tall, even rising.
- 3Crush tomatoes with your hands for a rustic texture that breaks down beautifully in the gravy.
- 4Let the roux cook until it turns a warm golden-brown to eliminate any raw flour taste.
- 5If the gravy thickens too much as it cools, splash in warm water or broth and whisk until silky.
- 6Bake biscuits on a parchment-lined sheet for easy cleanup and a crisp bottom crust.
- 7Make the gravy a day ahead; reheat gently over low heat, adding a splash of water to loosen.
Adapt it for your goals.
Vegetarian
Omit bacon and use 3 tablespoons of neutral oil or butter. Sauté onion and garlic as directed; add 1/2 teaspoon smoked paprika and a dash of liquid smoke to replicate the smoky depth.
gluten freeGluten-free
Replace all-purpose flour with a 1:1 gluten-free baking blend (with xanthan gum) for the biscuits and use a gluten-free all-purpose flour for the roux. Add extra liquid to the gravy as needed to adjust consistency.
spicy southernSpicy southern
Add 1 finely diced jalapeño with the onion and pinch of cayenne or red pepper flakes along with the black pepper for a warm, peppery kick.
herb & cheeseHerb & cheese
Mix 2 tablespoons chopped chives or scallions and 1/3 cup shredded sharp cheddar into the biscuit dough before adding buttermilk for a savory, cheesy biscuit.
low oilLow-oil
Cook bacon and drain all fat, then reheat the pan with just 1 tablespoon oil or butter for the onion. Use a nonstick skillet and reduce roux flour to 2 tablespoons for a lighter gravy.
Why this is on our healthy list.
Good Source of Lycopene
Fresh tomatoes provide lycopene, an antioxidant linked to heart health, which is better absorbed when cooked with a little fat.
Bacon Adds B Vitamins
Bacon contains B vitamins (B1, B3, B12) that support energy metabolism, though it should be enjoyed in moderation due to its sodium and saturated fat.
Calcium and Protein from Buttermilk
Buttermilk in the biscuits supplies calcium for bone health and a small amount of protein, making this a more nourishing breakfast option.
Garlic's Immune Support
Garlic contains allicin, a compound that may boost immune function and offer antimicrobial properties when consumed regularly.
Frequently asked questions
The dough was overworked or the butter softened before baking. Keep ingredients ice-cold, and gently knead only five or six times until just combined.
