Description

Golden, flaky buttermilk biscuits served with creamy, tangy tomato gravy is a Southern breakfast staple that’s easy to make and impossible to forget. The gravy is made from butter, flour, milk, and tomatoes, creating a velvety sauce that’s both savory and comforting. Serve it with turkey bacon and a sprinkle of parsley for a hearty, balanced brunch that captures the spirit of Southern cooking.

Ingredients

· 2 cups all-purpose flour

· 1 tbsp baking powder

· ½ tsp baking soda

· 1 tsp salt

· 6 tbsp cold unsalted butter, cubed

· ¾ cup cold buttermilk

· 1 tbsp melted butter (for brushing)

For the Tomato Gravy:

· 2 tbsp unsalted butter

· 1 tbsp all-purpose flour

· 1 (14.5 oz) can diced tomatoes, undrained

· ½ cup whole milk

· Salt and black pepper, to taste

· Pinch of sugar (optional)

For the Topping:

· 6 slices turkey bacon, cooked and crumbled

· Chopped parsley (optional)

Instructions

· Preheat your oven to 425°F (220°C).

· In a large bowl, whisk together flour, baking powder, baking soda, and salt.

· Add cold cubed butter into the flour mixture. Cut it in using a pastry cutter or your fingers until it resembles coarse crumbs.

· Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.

· Turn the dough onto a lightly floured surface. Pat it into a rectangle and fold it into thirds like a letter. Repeat once, then pat to 1-inch thickness.

· Cut biscuits using a round cutter and place them on a baking sheet. Bake for 12–15 minutes or until golden. Brush with melted butter.

· While biscuits bake, melt butter in a skillet over medium heat. Stir in flour and cook for 1 minute to make a roux.

· Add undrained diced tomatoes and stir to combine. Slowly pour in milk, stirring constantly until thickened, about 5–7 minutes.

· Season tomato gravy with salt, pepper, and a pinch of sugar if tomatoes are too acidic.

· Serve warm biscuits split in half, topped with tomato gravy and crumbled turkey bacon. Garnish with chopped parsley if desired.

Notes

Make sure butter and buttermilk are cold for optimal biscuit texture.
Don’t skip the dough folding step — it creates layers.
Use whole milk for a rich gravy, but plant-based milk can be substituted.
A pinch of sugar in the tomato gravy can reduce acidity.
Both biscuits and gravy can be made ahead and reheated.
Customize with toppings like eggs, cheese, or herbs.

Store leftovers separately and reheat with care to maintain texture.