Tomato Gravy And Biscuits

Creamy Southern Tomato Gravy and Buttermilk Biscuits

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For the buttermilk biscuits: 


For the Southern tomato gravy: 


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

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