SOUTHERN STYLE TOMATO GRAVY
This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.
Provided by Bella V.
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
- Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 5.5 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.3 g, Sodium 687.6 mg, Sugar 2.4 g
OLD-FASHIONED SOUTHERN TOMATO GRAVY
Steps:
- Gather the ingredients.
- Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
- Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
- Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
- When the fat has melted and the foaming subsides, add the flour.
- Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
- Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
- Return the tomato mixture to the heat and stir in 1/4 cup of milk, cream, water, or stock.
- Whisk in tomato paste, if using, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling. If too thick, add more liquid (milk, cream, water or stock) as needed.
- Garnish the sauce with a sprinkling of chopped fresh parsley and serve.
Nutrition Facts : Calories 123 kcal, Carbohydrate 10 g, Cholesterol 23 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 168 mg, Sugar 4 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
SOUTHERN-STYLE BISCUITS
Country music group Little Big Town's Kimberly Schlapman shares her recipe for soft and flaky homemade biscuits.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
- Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.
TRADITIONAL SOUTHERN BISCUITS
Steps:
- Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
GREG'S SOUTHERN BISCUITS
Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty much every day.
Provided by GregWmson
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
- Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
- Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
- Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.6 g, Cholesterol 12.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 433.4 mg, Sugar 1.6 g
SOUTHERN-STYLE BISCUITS
As a Southerner and our household cook, I experimented until I hit on just the right biscuit recipe. It practically screams to be smothered in gravy or stuffed with eggs and sausage. -Susan Flippin, Mt. Airy, NC
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Place 2 cups flour in a large bowl. Cut in butter until butter is the size of peas. Stir in 1 cup milk. Dough should be wet and sticky; if needed, stir in some of the remaining milk., Place remaining flour in a small bowl. Using a 1/4-cup measuring cup dipped in flour, remove 1/4 cup dough from bowl and drop into flour; gently turn to coat. Place in greased cast-iron or other ovenproof skillet., Bake until golden brown, 20-25 minutes. Brush with melted butter; serve warm.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 526mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SOUTHERN BISCUITS AND GRAVY
A dear and very close friend of mine who lives in Australia asked me about southern biscuits and gravy for breakfast. It is RARE that I make this because it's artery clogging as HECK so if you're steadfastly health conscious...forget it!! It is an old southern tradition ...like grits. So if you only do it once every 5 years (haha) you're probably safe from a coronary. It's out of this world good! For those who don't know, biscuits and gravy is really more like biscuits, sausage and gravy. Every southern cook adds her/his own twist to it ...like throwing in sugar and vanilla isn't the norm--it's just the way I do it -- once every 5 years or more!
Provided by Adrienne in Reister
Categories Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the dry ingredients. Knead in the butter.
- Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
- Flatten the dough with the ball of your
- fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
- Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
- Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
- Don't drain the grease. You'll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
- Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
- Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!
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- Put bacon drippings in a hot skillet on stove top. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits.
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- Add bacon to a large skillet over medium heat. Cook for about three minutes and stir frequently. Add the bell pepper and onions and continue to cook and stir for another four to five minutes or until the bacon is browned and crispy.
- Sprinkle the flour over the top and cook and stir for about two minutes until the flour has turned a light golden brown.
- Slowly add in the chicken stock and continuously whisk until the mixture has thickened, about two minutes.
- Add the brown sugar, tomatoes, and salt and cook while stirring for another two to three minutes.
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