Whether it was for breakfast or dinner, as kids we loved when grandma made this tomato gravy. It’s particularly delicious when you use fresh tomatoes picked straight from your backyard garden…we do love our “maters” in the south. She sometimes put it over cube steak, but it was most delicious on top of her fresh-from-the-oven homemade biscuits. Her recipe inspired our ever-popular Byrd Mill Buttermilk Biscuit Mix.
After baking the biscuits, she used to split them in half and spoon a huge helping of this gravy right on top of each side. Sometimes this was in addition to the rest of a traditional southern-style breakfast—eggs fried up in bacon fat, a slice of country ham, and a dollop of grits with butter.
We make starting your day with this kind of homemade breakfast a little easier with Byrd Mill Baking Mixes.
Old fashioned Tomato Gravy and Biscuits
Recipe tops 4-6 Byrd Mill Buttermilk Biscuit Mix Biscuits
3 tablespoons Patrick Henry All Purpose Flour
2 1⁄2 tablespoons butter
1 tablespoon oil (we use corn)
1 (14 1/2 ounce) can of tomatoes/or about 2-3 fresh picked
14 1⁄2 ounces water
2 tablespoons of sugar (or to taste if your tomatoes are sweet)
salt and pepper
Melt butter and oil in skillet and slowly add flour. Carefully brown the flour without burning it. Remove skillet and allow to cool. Add tomatoes with the juice and water and stir continuously. Return to heat stirring constantly until mixture comes to a boil. Stir in sugar, salt and pepper, and cook until the gravy becomes thick. Split your biscuits and spoon it right on top.