Buttermilk Biscuits with Tomato Gravy and Bacon

Introduction

When you think of Southern comfort food, few dishes can compete with the warm, flaky charm of buttermilk biscuits crowned with rich, tangy tomato gravy and topped with crispy, smoky bacon. This is a breakfast (or brunch) that feels like a hug on a plate—hearty, flavorful, and oh-so-satisfying.

In this guide, you’ll not only learn how to craft biscuits so fluffy they practically float, but you’ll also discover the secrets to a velvety tomato gravy and bacon so crisp it sings when you bite into it. Along the way, we’ll peek at the roots of this classic, explore creative twists, and share tips that make the process easier and the flavors bolder.

Whether you’re a seasoned cook or just dipping your toes into the world of Southern breakfast recipes, you’re about to uncover a dish worth waking up early for. So grab your apron—it’s biscuit time.

Table of Contents

Table of Contents

The Southern Legacy of Buttermilk Biscuits and Tomato Gravy with Bacon

When you bite into a warm buttermilk biscuit smothered in tomato gravy and topped with crisp bacon, you’re tasting more than just breakfast—you’re tasting history. This dish has deep roots in the American South, born from necessity and perfected over generations.

Long before modern convenience foods, Southern cooks relied on pantry staples—flour, buttermilk, tomatoes, and cured meats like bacon—to create filling, flavorful meals. Biscuits became a breakfast staple because they were quick to make, cheap to prepare, and satisfying enough to fuel long days in the fields or at home.

Tomato gravy, on the other hand, was a clever way to stretch ingredients. By combining flour, bacon drippings, and ripe tomatoes, cooks turned simple components into a rich, velvety sauce. Bacon’s smoky-salty bite was the perfect topping, making the meal feel special even when budgets were tight.

Today, this recipe isn’t just a way to fill hungry bellies—it’s a celebration of Southern cooking traditions, a connection to the past that brings comfort in the present.

Key Ingredients for Buttermilk Biscuits with Tomato Gravy and Bacon

While there are countless variations, the foundation of this dish comes down to a few must-have ingredients that can’t be skipped if you want authentic flavor.

For the Biscuits

• All-purpose flour – Gives structure without making the biscuits tough.
• Baking powder & baking soda – The dynamic duo that helps biscuits rise tall and fluffy.
• Cold butter – The secret to flaky layers (freezing and grating works wonders).
• Buttermilk – Adds tang and tenderness while reacting with the leaveners for lift.

For the Tomato Gravy

• Bacon grease or butter – Provides a rich, savory base for the roux.
• All-purpose flour – Thickens the gravy and gives it body.
• Crushed or diced tomatoes – The star ingredient, bringing acidity and sweetness.
• Milk or cream – Softens the tomato’s bite, creating a silky texture.
• Salt & pepper – Simple seasonings that let the tomato flavor shine.

For the Bacon

• Thick-cut smoked bacon – Holds up well against the gravy without losing crunch.

And for that perfect Southern kitchen touch, using a well-seasoned cast iron skillet (see cast iron cooking guide) can elevate both the biscuits and gravy. The even heat and natural seasoning of cast iron bring an old-fashioned flavor that’s hard to replicate with modern cookware.

How to Make Perfect Buttermilk Biscuits with Tomato Gravy and Bacon

Making buttermilk biscuits with tomato gravy and bacon from scratch isn’t just about following a recipe—it’s about creating a Southern breakfast that feels like it came straight out of Grandma’s kitchen. Let’s break it down step by step so you can master each part without stress.

Step 1 – Preparing the Buttermilk Biscuits

Fluffy biscuits don’t happen by accident; they’re the result of cold butter, gentle mixing, and a hot oven.

1. Mix the dry ingredients – In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut in the butter – Use a pastry cutter or your fingertips to blend in the cold, cubed butter until the mixture resembles coarse crumbs. (Pro tip: frozen grated butter distributes evenly and keeps dough cool.)
3. Add the buttermilk – Pour in cold buttermilk, stirring just until a shaggy dough forms.
4. Shape and cut – Turn the dough onto a floured surface, gently pat it out to about ½-inch thickness, then fold once or twice for layers before cutting with a biscuit cutter.
5. Bake to golden perfection – Place biscuits close together on a baking sheet, brush the tops with a little milk or butter, and bake at 425°F (220°C) for 12–15 minutes.

Step 2 – Cooking Crispy Bacon

Perfect bacon should be crisp without being brittle, and it should hold its crunch even after meeting the gravy.

• Skillet method: Lay bacon strips in a cold skillet, cook over medium heat, flipping occasionally until crisp.
• Oven method: Arrange bacon on a parchment-lined sheet pan, bake at 400°F (200°C) for 15–20 minutes.

Reserve a few tablespoons of bacon drippings—you’ll need that liquid gold for the tomato gravy.

Step 3 – Making the Tomato Gravy

This is where the magic happens. The gravy ties the entire dish together with savory depth and tangy tomato sweetness.

1. Start with a roux – In the same skillet you used for the bacon, add 2–3 tablespoons of bacon grease. Whisk in the flour and cook over medium heat for about 2 minutes, stirring constantly until golden.
2. Add liquid and tomatoes – Gradually whisk in milk (or cream for extra richness), then stir in crushed or diced tomatoes.
3. Season to taste – Add salt, pepper, and—if you like—a pinch of sugar to balance acidity. Let the gravy simmer until thickened, stirring occasionally.
4. Adjust consistency – If it’s too thick, splash in a bit more milk; if it’s thin, let it bubble gently until it reaches that perfect pour-over texture.

Step 4 – Assembling and Serving

Now comes the reward.

1. Split a warm biscuit in half.
2. Spoon the velvety tomato gravy generously over the biscuit halves.
3. Sprinkle crumbled bacon on top.
4. Add a touch of fresh parsley or chives if you want a pop of color.

Serve immediately while everything’s hot, because that’s when buttermilk biscuits with tomato gravy and bacon truly shine.

Frequently Asked Questions About Buttermilk Biscuits with Tomato Gravy and Bacon

Even though this Southern breakfast favorite is simple at heart, there are plenty of questions cooks ask before they dive in. Let’s clear up the most common ones so you can whip up a flawless plate every time.

Can you put buttermilk in biscuits and gravy?

Absolutely—and you should! Buttermilk is the secret behind those soft, tender, and slightly tangy biscuits that hold up beautifully under the weight of rich tomato gravy. While the gravy itself doesn’t typically contain buttermilk, pairing the two gives you that perfect balance of creamy and tangy flavors.

What is the sauce in biscuits and gravy?

In the South, “gravy” often refers to a milk-based sauce thickened with flour and infused with meat drippings. In this case, tomato gravy swaps sausage for ripe tomatoes and bacon grease, creating a tangy, savory sauce that clings to every flaky biscuit layer.

What makes biscuits and gravy better?

A few tricks can take your buttermilk biscuits with tomato gravy and bacon from good to unforgettable:

• Cold ingredients for the biscuit dough to ensure flakiness.
• High-quality bacon for maximum smoky flavor.
• Seasoning the gravy gradually so the flavors develop as it simmers.
  And of course, serving it piping hot so the biscuits soak up just the right amount of gravy.

What is the secret to a good biscuit?

The real secret? Minimal handling. Overworking biscuit dough develops too much gluten, making them dense instead of airy. Also, starting with very cold butter and buttermilk keeps the fat from melting too soon, which is key to achieving those iconic, tender layers. Baking in a hot oven gives them the lift and golden edges everyone loves.

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