Old-Fashioned Tomato Gravy and Biscuits
This old-fashioned tomato gravy and biscuits recipe turns pantry tomatoes into a rich, tangy gravy poured over flaky homemade buttermilk biscuits.
Long before anyone called it “comfort food,” tomato gravy and biscuits was just what got a family through the end of summer, when the garden was still throwing off more tomatoes than anyone knew what to do with, but the paycheck hadn’t come yet. It’s a dish built on canning-jar tomatoes and a biscuit dough that stretches a little flour and buttermilk into breakfast, lunch, or supper.
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My mother made it the way her mother did, in a cast iron skillet that never left the back burner. There was no recipe card for it, just a feel for how thick the gravy should be and how high the biscuits should rise. It’s one of those meals a lot of people outside the South have never heard of, and one bite usually wins them over for good.
It’s humble food, no question. But there’s something almost luxurious about a hot biscuit split open and drowned in tangy, peppery tomato gravy. It doesn’t need bacon or sausage to feel like a real meal, though a little crumbled bacon never hurt anybody.
Why You’ll Love This Recipe
- It turns pantry tomatoes into a rich, savory gravy in under 15 minutes.
- The biscuits are flaky and tender with just a handful of simple ingredients.
- It’s a filling, meatless main that costs very little to put on the table.
- It works equally well for breakfast, lunch, or a light supper.
- Leftover gravy is just as good spooned over rice or grits the next day.
Tips and Variations
If your tomatoes are especially watery, let the gravy simmer a few extra minutes to thicken, or stir in an extra teaspoon of flour mixed with a little cold milk. A pinch of sugar balances any tartness from the canned tomatoes, so don’t skip it even if it seems unnecessary.
For a heartier version, cook a few strips of bacon or a little breakfast sausage in the skillet first, then use the drippings for the roux and crumble the meat over the top. Fresh basil or a pinch of dried oregano stirred in at the end adds a nice herbal note if you have it on hand.
Storage
Store leftover gravy in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop, adding a splash of milk if it has thickened too much. Biscuits are best fresh but can be wrapped and frozen for up to a month; reheat them in a low oven until warmed through.
This is the kind of dish that reminds you good food was never about having a lot — it was about knowing what to do with what you had. Keep a jar of tomatoes on the shelf and a bag of flour in the pantry, and you’ll always be a skillet away from something worth sitting down for.
Old-Fashioned Tomato Gravy and Biscuits
Ingredients
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 3/4 cup buttermilk
- 2 tablespoons bacon drippings or butter (for gravy)
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups canned crushed or diced tomatoes with juice
- 1/2 cup milk
- 1/2 teaspoon sugar
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 450°F. Whisk together the flour, baking powder, and salt for the biscuits, then cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until a soft dough forms; pat out on a floured surface to 3/4-inch thickness and cut into rounds.
- Bake the biscuits on a sheet pan for 12-15 minutes, until golden; set aside.
- For the gravy, melt the bacon drippings or butter in a skillet over medium heat, whisk in the flour, and cook 1-2 minutes to form a light roux.
- Whisk in the tomatoes and milk, and simmer, stirring often, for 8-10 minutes until thickened.
- Season with sugar, salt, pepper, and red pepper flakes if using.
- Split the warm biscuits and spoon the tomato gravy generously over top to serve.
