Buttermilk biscuits are a classic treat that I always enjoy making for my family. There’s something comforting and soul-satisfying about it that reminds me of my childhood. Here’s my favorite recipe for making homemade biscuits and tomato gravy.

How to Make Buttermilk Biscuits

Preheat your oven.
Add the dry ingredients. Add all-purpose flour, baking powder, salt, sugar, and baking soda to your food processor and pulse a few times.
Add the butter. Add in butter and pulse until the biggest pieces of butter are broken down to about the size of a pea.
Add the buttermilk. Finally, add in the buttermilk and pulse until it’s mixed in.
Prepare the biscuits. Sprinkle some flour on your work surface and transfer the dough. Pat into a one-inch thick square before dividing it into four pieces.
Stack each of the pieces on top of one another and press down to flatten. Next, roll it out into a one-inch thick rectangle. Finally, use a 2½ inch biscuit or cookie cutter to cut the dough into rounds.
Bake. Add the cookie rounds to a baking sheet lined with parchment paper. Brush each of them with melted butter and then bake for about 10 to 12 minutes.

Tomato Gravy And Biscuits

How to Make Tomato Gravy

Since buttermilk biscuits are traditionally enjoyed with a serving of gravy on the side, it only makes sense to include a homemade gravy recipe here as well. This is no ordinary gravy recipe though. It makes a deliciously creamy southern style tomato gravy that’s simply to die for.

Prepare your skillet. Melt some butter over medium heat in a large skillet. Butter is key to this recipe.
Cook the ingredients. Add onion and cook for five minutes. Next, add garlic and cook for 30 seconds before stirring in some flour until smooth.
Add the tomato and milk. Continue to stir the mixture for an additional minute, then stir in the chopped tomato and milk.
Serve. Pour the gravy over hot buttermilk biscuits and serve.

Tomato Gravy And Biscuits

How Is Buttermilk Different from Regular Milk?

Buttermilk is a fermented dairy that was traditionally made from the liquid that was left behind after the churning process with heavy cream. These days though, it’s typically cultured.

Buttermilk is noticeably thicker than regular milk and has a slightly tangy sour taste to it. It’s also more acidic.

Tomato Gravy And Biscuits

Top 5 Buttermilk Substitutes You Can Make From Home

It’s actually quite easy to make your own buttermilk substitutes from home. Here are a few of my favorite combos to use.

Milk and lemon juice. Use one cup of milk with one tablespoon of lemon juice.
Milk and white vinegar. Use one cup of milk with one tablespoon of vinegar.
Milk and yogurt. Use ¼ cup of milk with ¾ cup of plain yogurt.
Milk and kefir. Use ¼ cup of milk with ¾ cup of kefir.
Milk and sour cream. Use ¼ cup of milk with ¾ cup of sour cream.

Can I Freeze These Buttermilk Biscuits?

Not only can you freeze these buttermilk biscuits, you can even just freeze the biscuit dough in advance. You can then just unthaw the dough when you’re ready to bake the biscuits.

Just make sure that you tightly wrap both the biscuits or the dough before you freeze in order to prevent them from drying out.

Tomato Gravy And Biscuits

Why Are My Buttermilk Biscuits So Dense?

The most common reason why people end up with dense buttermilk biscuits is because they used room temperature butter. Make sure that you’re only using chilled butter when making this recipe and you should be able to avoid the dense biscuit issue.

(You may also like: Tomato Pie)

Creamy Southern Tomato Gravy and Buttermilk Biscuits

Author: Emma - NurturedHomes.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 1x

Scale

For the buttermilk biscuits:

1 ½ tsp baking powder
1 tsp salt
1 tsp sugar
1/8 tsp baking soda
1 ¾ cups all-purpose flour plus extra for dusting
½ cup (1 stick) chilled unsalted butter, cut into ½-inch pieces plus extra melted butter for brushing
½ cup chilled buttermilk

For the Southern tomato gravy:

2 tbsp butter
1 medium onion, diced
1 garlic clove, minced
1 tbsp all-purpose flour
3 large ripe tomatoes, peeled, seeded, and chopped
1 cup milk
salt and black pepper to taste

To make the buttermilk biscuits, preheat oven to 425°F.
Add the flour, baking powder, salt, sugar and baking soda to a food processor and pulse a few times.
Add the butter and pulse until largest pieces of butter are the size of a pea.
Add the buttermilk and pulse until incorporate.
Transfer the dough to a lightly floured surface.
Pat into a 1″-thick square.
Divide the dough into 4 pieces.
Stack pieces on top of one another and press down to flatten.
Roll the dough into a 1″-thick rectangle.
Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on
a baking sheet lined with parchment paper.
Brush the biscuits with melted butter.
Bake in preheated oven for 10-12 minutes or until golden.
To make the gravy, in a large skillet, melt the butter over medium heat.
Add the onion and cook for 5 minutes.
Add the garlic and cook for 30 seconds.
Stir in flour until smooth.
Cook, stirring constantly for one minute.
Stir in the chopped tomato.
Stir in the milk.
Cook, stirring until hot and bubbling.
Serve the gravy over hot buttermilk biscuits.

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Other Must Try Tomato Recipes Using Different Types of Tomatoes

Oven Sun Dried Tomatoes Using Cherry Tomatoes – The moment I tried making this recipe, I knew instantly it would become a game-changer in my cooking. Oven dried cherry tomatoes have such a refreshing flavor that’s perfect with everything from pasta to salads.
Fried Green Tomatoes with Avocado Garlic Aioli – Green tomatoes are actually ripe tomatoes, and their mildly sweet flavor pairs perfectly with my avocado garlic aioli.
Homemade Fresh Tomato Sauce – This recipe really highlights the subtle flavors of the tomato, and it’s easily adaptable for a wide range of recipes like marinara or bolognese.