Tomato Gravy and Biscuits
A quintessential Appalachian and Southern classic, this dish features a tangy, savory tomato gravy built on a foundation of bacon drippings, served over warm, fluffy, flaky buttermilk biscuits. It's a deeply comforting and hearty meal, perfect for a leisurely breakfast or brunch, that comes together in under an hour.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare for Biscuit Making (5 minutes)
- b.Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- c.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
Step 2
- a.Make the Biscuit Dough (5 minutes)
- b.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.
- c.Pour in the cold buttermilk all at once. Stir with a fork just until a shaggy dough forms. Do not overmix.
- 3
Step 3
- a.Shape and Bake the Biscuits (20 minutes)
- b.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.
- c.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.
- d.Arrange the biscuits on the prepared baking sheet. For soft sides, place them touching; for crispier sides, place them 1 inch apart.
- e.Bake for 12-15 minutes, or until tall and golden brown on top. While the biscuits bake, begin the gravy.
- 4
Step 4
- a.Cook Bacon and Make Roux (10 minutes)
- b.Place the bacon slices in a large, cold skillet (cast iron is ideal) over medium heat.
- c.Cook, turning occasionally, until the bacon is brown and crispy, about 8-10 minutes.
- d.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.
- e.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
Step 5
- a.Finish the Gravy and Serve (10 minutes)
- b.Gradually pour in the undrained diced tomatoes while whisking constantly to prevent lumps. Then, whisk in the milk.
- c.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.
- d.Season the gravy with 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp sugar. Taste and adjust seasonings as needed.
- e.Crumble the cooked bacon. Stir most of it into the gravy, reserving some for garnish.
- f.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest biscuits, ensure your butter and buttermilk are extremely cold. This creates steam pockets during baking, resulting in distinct layers.
- 2The letter-fold technique for the biscuit dough is crucial for achieving a classic, flaky Southern biscuit. Don't skip it!
- 3When cutting biscuits, press the cutter straight down and pull straight up. Twisting the cutter seals the edges and prevents a tall rise.
- 4Cooking the roux for a full minute is essential to cook out the raw flour taste and develop a deeper flavor for your gravy.
- 5If your gravy becomes too thick, thin it with a splash of milk or water until it reaches the perfect consistency. If it's too thin, let it simmer a few minutes longer.
Adapt it for your goals.
Vegetarian
Omit the bacon. Sauté a finely diced small onion in 3 tablespoons of butter until soft. Add 1/2 teaspoon of smoked paprika to the roux for a smoky flavor, then proceed with the recipe.
SpicySpicy
Add 1/4 to 1/2 teaspoon of red pepper flakes or a dash of your favorite hot sauce to the gravy along with the other seasonings.
HerbaceousHerbaceous
Stir 1 tablespoon of fresh chopped herbs like parsley, chives, or thyme into the finished gravy for a fresh flavor boost.
Sausage VersionSausage Version
Replace the bacon with 1/2 pound of bulk breakfast sausage. Brown the sausage, breaking it up with a spoon. Do not drain the fat; use it to make the roux and proceed with the recipe.
Why this is on our healthy list.
Source of Lycopene
Tomatoes are the primary source of lycopene, a powerful antioxidant that has been linked to reducing the risk of certain chronic diseases.
Provides Energy
The carbohydrates from the flour in the biscuits and gravy provide a quick and substantial source of energy to start your day.
Psychological Comfort
As a classic comfort food, this dish can provide a sense of warmth, nostalgia, and well-being, which is beneficial for mental and emotional health.
Frequently asked questions
Tomato Gravy is a traditional dish from the Appalachian region and the American South. It was a resourceful way to create a hearty, flavorful meal using pantry staples like canned tomatoes, flour, and bacon fat, especially during times when fresh ingredients were scarce.