How To make Buttermilk Biscuits with Tomato Gravy
BISCUITS 2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine GRAVY 3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste
BISCUITS in a mixing bowl, combine flour, sugar, salt and baking soda; cut in shortening. Knead in buttermilk. (The dough will be sticky, but don't add extra flour; biscuits won't be as light and fluffy.)
Roll out and cut with a biscuit cutter; place biscuits on a greased baking sheet with sides just touching. Brush with butter. Bake at 450 for 10-12 minutes or until the tops and bottoms are light brown.
GRAVY Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes.
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Ingredients:
For every 3 biscuits:
1 cup (5 oz.; 150g) all purpose or soft wheat flour
1.5 teaspoons (about 5g) baking powder
1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)
5 ounces (about 2/3rds of a cup) heavy cream
For the sausage gravy:
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)
1 tablespoon flour
1 cup heavy cream (milk will also work)
Freshly ground black pepper and salt
1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and for it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.)
2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt.
3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve.
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#194 Homemade Biscuits and Tomato Gravy
Sharing my method for making delicious flaky homemade biscuits.....and, tomato gravy to go with them! It's a real treat to add to your breakfast routine!
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Tomato Gravy With Biscuits Recipe
Our tomato gravy and biscuits recipe is an Appalachian favorite here on our east Tennessee homestead. While it is delicious, it is not as well known as it should be, and cooking it is a fast and easy, hot and hearty, meal your friends and family will enjoy. We prefer it served over Buttermilk biscuits, made with real whole buttermilk, so we've included a recipe for them as well. It is also always unique from home to home in terms of flavor and spices used. You can customize the recipe to your tastes as well. We use garlic, celery salt, and oregano in our recipe. Thank you so much for visiting. Give it a try. You won't be disappointed.
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LETS COOK | HOW TO MAKE SOUTHERN TOMATO GRAVY
Southern Tomato gravy is one of my favorites to make. The recipe is very easy. You can choose to use canned or fresh tomatoes. Tomato gravy is great over biscuits, rice, hamburger patties even mashed potatoes. I enjoy making rice, hamburger patties and biscuits and putting tomato gravy on top. I recommend yellow rice. White rice is great with it but yellow really adds to the flavor. Please enjoy.
Southern tomato gravy
3 tbls bacon grease
1/2 cup diced yellow onion
1/2 tsp minced garlic
2 tbls flour
1 cup chicken stock
1 cn diced tomatoes
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