Tomato Gravy and Biscuits

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.

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