Buttermilk Biscuits with Tomato Gravy

If you grew up anywhere south of the Mason-Dixon line, you know that biscuits and gravy ain’t just breakfast. It’s a whole mood.

These buttermilk biscuits come together with self-rising flour and shortening, kneaded just enough to hold together. The dough is sticky on purpose, so resist the urge to add more flour. That’s what keeps them cloud-soft inside.

The tomato gravy is the real showstopper here. Fresh tomatoes get simmered into a buttery roux with milk, creating something tangy, creamy, and unlike any brown or white gravy you’ve had before.

Ladle it generously over hot, split biscuits and let it soak in.

Pro Tips

• Don’t overwork the dough. Sticky is good. Extra flour makes tough, dense biscuits.
• Place biscuits with sides just touching on the pan. They’ll push each other upward and rise taller.
• Use ripe, peak-season tomatoes when you can. The gravy is only as good as the tomatoes going into it.
• Brown the flour in the butter roux until it smells nutty. That toasted flavor is what gives the gravy its depth.