August 18, 2015

In the Kitchen: Biscuits & Tomato Gravy


My husband and I have very different, yet similar relationships with biscuits. Will grew up eating them for breakfast along with eggs and bacon, while I grew up eating them with dinner slathering them with butter and jam like they were dessert. But, we both grew up eating the kind that comes out of a tub. I still enjoy the occasional store-bought biscuit, but my husband has perfected his homemade biscuits. He makes them every few months for leisurely weekend breakfasts, and when we visited the farmer's market on Saturday morning I knew I had to make tomato gravy to accompany them. Tomato gravy is like a buttery version of tomato sauce, that goes perfectly with a flaky biscuit and a fried egg. Plus, you're eating vegetables for breakfast so it can't be that bad for you, right? 


Biscuits & Tomato Gravy 

Biscuits 
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons cold butter
1/4 milk
1/4 greek yogurt

Preheat oven to 450 degrees. Mix the dry ingredients in a food processor. Pulse butter in food processor with dry ingredients until butter is thoroughly combined. Pulse a few time to add in yogurt and milk until a ball forms.

Remove mixture onto a floured surface. Knead a few times, and then roll mixture out until 1/2 inch thick. Cut biscuits into 1 inch round biscuits using a biscuit cutter or a glass. Place biscuits on a baking sheet and bake for 7 to 8 minutes until golden brown. 

Tomato Gravy 
3 tablespoons butter 
1/2 yellow onion, diced 
1 1/2 tablespoons flour 
1/2 teaspoon thyme 
3 tomatoes, roughy chopped  
pinch cayenne pepper
2 tablespoons half & half

Melt butter in a skillet over medium heat. Add onions and saute for 4-5 minutes until soft and translucent. Add flour and stir constantly until roux has a light brown color, this should take about 3 minutes. Add tomatoes and thyme and bring to a simmer. Cook for 30 minutes until tomatoes have reduced and thickened. The mixture should coat the back on a spoon. Remove from heat and add cayenne pepper and half & half. Season to taste with salt and pepper. Serve warm or at room temperature. 



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