Tomato Gravy for BiscuitsFrom chefjeb 8 years ago
How to make it
- Heat oil in deep skillet (cast iron works great) until just hot. This stuff will grow and you need to make sure your pan is deep enough that it will not overflow. Add flour evenly and stir constantly with a wooden spoon, being careful not to burn. This is the roux. It should be blond colored. Add tomatoes and juice and stir to stop roux from cooking.
- Add milk slowly stirring constantly until blended and smooth. You may need more milk to get consistency that you want. Add tomatoes with a little juice and on low heat continue cooking for about five minutes.
- salt and pepper to taste
- Ladle over split biscuits
- Note: This makes a lot and recipe can be reduced.
People Who Like This Dish 18
The Cookchefjeb Carthage, MS
The Rating11 people
I Love Southern tomato gravy!! Bacon grease or pan drippings from a fried ham steak is the best!!leroux in Surfside Beach loved it
This gets a 5!!!!leroux in Surfside Beach loved it
Interesting! I never use milk in my gravy! I will have to try that! I am a tomato gravy girl all the way! Load me up with homemade biscuit(store bought just don't cut it in my opinion) and top it with some gravy and a dab of real butter on top and I ...moredmajor in Slidell loved it