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.
Gorgonzola and Scallion Biscuits with Tomato Gravy
adapted from Gourmet
makes 12 biscuits and ~4 cups of gravy
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
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.
Split a hot biscuit. Drown it in gravy. Devour.
You can substitute 1 – 14.5 oz can of tomatoes for fresh tomatoes. Keep the juice. Chop if using canned whole tomatoes.