I honestly can't believe that tomato gravy is not part of our regular breakfast routine, however I can tell you now that it will be. All I can say is that I'm glad it's going to be raining today so I can take a nap. I had seconds and then I had an extra biscuit.... Plain... So I could just taste how good they were by themselves. And they were good. Light, buttery with a hint of salt.

Tomato Gravy

3 tbsp bacon fat
3 tbsp flour
1 cup chicken broth
1 can diced tomatoes
Salt
Pepper

First take the bacon fat and put it in a cast iron skillet and let it get hot.
Stir in the flour and keep stirring over medium heat until it starts to get at least a little golden brown like starting a roux.
Once you are there, SLOWLY stir in the chicken broth (It's going to look kind of ugly for a little bit.)
Once that is all incorporated then add in the can of tomatoes juice and all.
Keep stirring and it will all tighten up.
In the meantime season and taste, season and taste...

Biscuits Field Tested Recipe

Pre-heat oven to 450F

3 cups of all purpose flour
4 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/2 tsp cream or tartar

Mix all that in a large bowl with a fork

This is the hard part...

1 stick of FROZEN REAL butter

Grate the butter into the dry flour mixture and then mix it all up with a fork

Then add in:

1 1/2 cup of buttermilk

Mix all that up and turn it out on a floured surface and fold it about 3-4 times before flattening it out to about 3/4".
Cut out the biscuits and place then in an oiled cast iron skillet or two and put them in the oven until golden brown about 12 minutes.

Enjoy!



I was trying out my mother in law's antique biscuit cutter so these were smaller than I would normally make...

Same exact thing we had for breakfast. One of my favorites.

Wow

Biscuits look good. Not sure about tomato gravy. Grandma used to put regular gravy on sliced tomato at breakfast.

Tomato gravy is always good, we eat it mostly at supper. I like tomato relish on grits for breakfast.

Love the biscuit cutter

Looks great. Tomato gravy has always been a favorite of mine.

I know this probably sounds like sacrilege to some people on here, but I think I like it better than regular gravy.

Looks amazing, Irish. And I'll second that. Although my grandma only ever used tomato paste instead of diced maters. Hers was silky smooth but you'd hurt yourself eating her homemade biscuits and mater gravy. Now I'm needing to make some again.

I love tomato gravy and do it similar, except I cut up bacon pieces and brown those up and then just do my flour/roux right in there so my gravy has bacon pieces in it, rest of the recipe is the same.

You've done flung a mater gravy craving on me. Looks delicious!

Ever since I was a kid I’ve always considered tomato gravy as “fancy eatin”. It was always a treat to me. Now I’ll take the same recipe you have except swapping the tomatoes for rotel and after the gravy is like I want it I’ll add a cup of sour cream to it and pour it over chicken enchiladas and add a little cheese and bake it a bit. That’s good stuff.

I made this tomato gravy last night with hamburger steak fresh green beans and corn. It was the best I have ever had. I think I'll eat the leftovers on Saturday morning with biscuits if I don't finish it off today.

I’ve never seen tomato gravy with that much tomatoes. It looks fantastic, I’m just use to bits of tomato in brown gravy. We gotta try it thought!