biscuitstomatogravy16

Gorgonzola and Scallion Biscuits with Tomato Gravy

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biscuitstomatogravy16

My coworker brought me a bunch of lovely, delicious, end-of-summer tomatoes from his garden. I looked at them for a while and the following stream of consciousness occurred:

… ooh, tomato gravy.

What goes with tomato gravy?

Biscuits? Oooh what kind of biscuits… cheesy ones… what kind of cheese.

Gorgonzola! With scallions… scallions make everything better.

Lo and behold, gorgonzola and scallion biscuits with tomato cream gravy.
This recipe is easily modified for whatever you have on hand. Don’t like blue cheese? Use cheddar. No scallions? Use dried herbs or whatever fresh ones you may have on hand. Don’t like bacon? (LOL) Leave it out (LMAO!).  The bacon in this recipe really is optional. I decided that I wanted to use bacon fat and butter as the base for the gravy’s roux, so that’s what I did. You can use all butter, or all bacon fat. Chef’s choice. If you do decided to use bacon as the roux’s fat base, crumble that bacon into your biscuit batter. It’s a delicious option to have.

tomato gravy

Let’s start with the tomato gravy – butter, cream, bacon, milk, onions, fresh tomatoes, my trusty jar of bacon fat,  and chicken broth (not pictured)

tomatoes

Fresh tomatoes from my co-worker’s garden. How pretty are they?

tomato gravy

Combine the chicken broth, tomatoes and onions and let simmer while you’re making the roux.

I didn't have enough bacon fat on hand for the 1/4 cup (I actually doubled this recipe for all my hungry coworkers), so I fried up a few strips. If you go this route, I recommend using the cooked bacon in your biscuits. I chose to just eat the bacon. Do you, boo.

I didn’t have enough bacon fat on hand for the 1/4 cup (I actually doubled this recipe for all my hungry coworkers), so I fried up a few strips. If you go this route, I recommend crumbling the cooked bacon and adding it into your biscuits dough.
I chose to just eat the bacon. Do you, boo.

Add the butter into the pan and melt. If you fried some fresh bacon for this, those little brown bits at the bottom of the pan are EVERYTHING. Scrape them babies up.

Add the butter into the pan and melt. If you fried some fresh bacon for this, those little brown bits at the bottom of the pan are EVERYTHING. Scrape them babies up.

 

Whisk in flour and let cook over medium heat for a few minutes. We're basically just cooking out that raw flour flavor.

Whisk in flour and let cook over medium heat for a few minutes. We’re basically just cooking out that raw flour flavor.

tomato gravy

Add the tomato and broth mixture to your roux.

 

Listen, I know this part looks scary and at this point you'll think you've ruined the gravy. It will seize up and be lumpy and gross looking while you're adding the broth and tomatoes. Don't be scurrrred. It'll be fine once the milk and cream is added.

Listen, I know this part looks scary and at this point you’ll think you’ve ruined the gravy. It will seize up and be lumpy and gross looking while you’re adding the broth and tomatoes. Don’t be scurrrred. It’ll be fine once the milk and cream is added.

 

tomato gravy

See? It’s smoothin’ right on out!

tomato gravy

Lovely. Try not to just go all in and motorboat the skillet. It’s hot.

Biscuittimes!

Combine all the dry ingredients and stir in the gorgonzola cheese and scallions. Add the milk until combined. It'll be sticky. Really sticky.

Combine all the dry ingredients, then stir in the gorgonzola cheese and scallions. Add the milk until combined. It’ll be sticky. Really sticky.

biscuits

Divide the dough equally and place them 2″ apart on your parchment lined sheet. I did not line my sheet with parchment and it was fine, but it definitely helps with clean up.

Voila magic, yatch! The burnt cheese at the bottom of these is EVERYTHING. EVERY. SINGLE. THING.

Voila magic, yatch! The burnt cheese at the bottom of these is EVERYTHING. EVERY. SINGLE. THING.

 

biscuit

She’s a beaut. I TORE UP that burnt cheese part at the bottom. You know how I feel about burnt cheese. :X

biscuitstomatogravy15

Outside – crispy and delicious. Inside – soft and moist and meltycheesy.

biscuitstomatogravy16

Split open a hot biscuit and drown in tomato gravy. Add some chopped scallions on top if you like. I LOVE scallions so I added a bunch.

 

I mean, come on.

I mean, come on.

 

Gorgonzola and Scallion Biscuits with Tomato Gravy

adapted from Gourmet
makes 12 biscuits and ~4 cups of gravy

Ingredients

for the tomato gravy

2 cups of chopped tomatoes, with liquid (about 3 medium)
1/4 of an onion, diced
1 cup of chicken broth
1/4 cup of butter
1/4 cup bacon fat (or just use 1/2 cup butter total)
1/2 cup of all purpose flour
1 cup of heavy cream
1 cup of milk
salt & pepper to taste

for the biscuits

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled gorgonzola cheese
6 scallions, finely chopped
1 cup well-shaken buttermilk

Directions

for the gravy

Peel and seed and dice the tomatoes, saving the juices.  In a medium saucepan, bring the chicken broth to a boil. Add the tomatoes, the juice from the tomatoes and the onion. Let her simmer while you prepare the roux.

In a separate skillet, melt the butter and/or bacon fat over medium heat and whisk in the flour. Cook and stir over medium, stirring constantly, until roux reaches a light beige color, about 5 minutes. While whisking vigorously, slowly add in the tomato and broth mixture until full incorporated. Don’t worry about it looking like a lumpy mess, the milk will smooth her right out! Stir in the cream and milk. Season with salt and pepper, and simmer for 5 to 10 minutes or until nicely thickened (you may add additional milk depending on how you like the consistency of your gravy).

for the biscuits

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in gorgonzola cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.

to serve

Split a hot biscuit. Drown it in gravy. Devour.

Notes

You can substitute 1 – 14.5 oz can of tomatoes for fresh tomatoes. Keep the juice. Chop if using canned whole tomatoes.

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  1. […] Last Minute First Course 2.o: Gorgonzola biscuits with tomato gravy […]

  2. […] same co-worker that provided me with delicious ripe tomatoes from his garden to make Biscuit and Tomato Gravy blessed me with another gift – green tomatoes! I love me some fried green tomatoes. What can […]

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