Tomato Gravy and Biscuits
An Appalachian treasure that's been warming Tennessee souls for generations. Creamy, slightly sweet tomato gravy ladled over split buttermilk biscuits - this humble dish was born from making do with what the garden provided and has become a beloved comfort food classic.
Equipment Needed
Instructions
Make the biscuits: Preheat oven to 450°F. In a bowl, cut the cold lard or butter into the flour using a pastry blender or your fingertips until it resembles coarse crumbs. Add buttermilk and stir just until the dough comes together.
Shape and bake: Turn dough onto a floured surface and pat to 3/4-inch thickness. Cut with a biscuit cutter (don't twist!) and place on an ungreased baking sheet. Bake for 12-15 minutes until golden brown on top.
Start the gravy: While biscuits bake, heat the bacon drippings in a saucepan over medium heat. If you don't have drippings, cook some bacon first and use the rendered fat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Add the tomatoes: Add the canned diced tomatoes with all their juice to the roux. Stir well to combine, breaking up any large tomato pieces with your spoon.
Add milk and seasonings: Gradually stir in the milk. Add the sugar, salt, pepper, and baking soda. The sugar balances the tomato acidity, and the baking soda helps neutralize it further.
Simmer until thickened: Continue cooking over medium heat, stirring frequently, until the gravy thickens to a creamy consistency, about 8-10 minutes. It should coat the back of a spoon.
Taste and adjust: Taste the gravy and adjust seasoning. Some folks like more sugar, others prefer it more savory. Add more salt, pepper, or sugar to your preference.
Serve Tennessee style: Split the warm biscuits in half and place on plates. Ladle generous amounts of tomato gravy over the biscuits. Serve with crispy bacon strips and fried eggs if desired. This is comfort food at its finest.
💡 Pro Tips & Variations
- Appalachian origins: Tomato gravy was a Depression-era creation, using canned tomatoes when meat was scarce. It's remained a beloved Tennessee and Appalachian tradition ever since.
- Fresh tomatoes: In summer, use 2 cups of fresh, peeled, diced tomatoes instead of canned for an even more delicious version.
- Bacon drippings are key: The bacon fat adds incredible depth of flavor. Save your drippings in a jar in the fridge - every Southern kitchen should have one.
- The sugar isn't optional: A little sugar is traditional and essential to balance the tomato acidity. It shouldn't taste sweet, just balanced.
- Lard for biscuits: Traditional Tennessee biscuits use lard, which creates the flakiest texture. Butter is fine, but lard is more authentic.
- Cast iron preference: Many Tennessee cooks make their biscuits in a cast iron skillet, which gives them crispy bottoms and soft tops.