My Mamas Cathead Biscuits With Tomato Bacon Gravy Recipes

MAMA'S TOMATO GRAVY

This treasured family recipe is truly a taste of Cajun country where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama (Patsy Paul) made countless batches of biscuits and tomato gravy in her lifetime. I miss her every day. When I've had a rough day and need to feel...

Provided by Melissa Dommert

Categories Other Breakfast

Time 20m

Number Of Ingredients 7

Mama's Tomato Gravy image

Steps:

1. In a skillet, stir flour into grease over medium-high heat. Let flour cook and brown, keep stirring, don't let it burn.
2. When roux has browned, pour water into skillet, while stirring with a whisk until smooth.
3. Whisk in tomato paste (about 1/2 of the small can) until well blended.
4. When gravy begins to thicken reduce heat to low.
5. Stir in salt and black pepper and simmer for 3-5 minutes.
6. You may need to add a little more water if gravy becomes too thick.
7. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner. Morning, noon or night, you'll feel the love because your heart and your tummy will be full.

Ingredients

4 Tbsp bacon drippings
3 Tbsp all purpose flour
2 c water
3 oz tomato paste
1/8 tsp salt
1/4 tsp black pepper
hot buttermilk biscuits

MAMA'S TOMATO GRAVY

This dish is truly a taste of Louisiana Cajun Country. I mean where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother: Carmen Inez Shirley. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.

Provided by Melissa Dommert

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Mama's Tomato Gravy image

Steps:

Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 4.2 g, Cholesterol 7.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 96 mg, Sugar 1.3 g

Ingredients

¼ cup bacon drippings
3 tablespoons all-purpose flour
2 cups water
½ (6 ounce) can tomato paste
salt and ground black pepper to taste

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style.

Provided by Tess DeFevers Ehling

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 35m

Yield 6

Number Of Ingredients 5

Old Time Kentucky Bacon Milk Gravy for Biscuits image

Steps:

Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Nutrition Facts : Calories 190 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 469.4 mg, Sugar 7.6 g

Ingredients

¼ cup bacon drippings
¼ cup all-purpose flour
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 cups milk, divided

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CATHEAD BISCUITS - THE SOUTHERN LADY COOKS - OLD FASHIONED RECIPE

Web May 23, 2013 Ingredients needed for Cathead Biscuits: Self-rising flour Shortening at room temperature, (Mama used lard and about the size of …
From thesouthernladycooks.com
5/5 (22)
Category Breakfast
Cuisine American
Total Time 30 mins

Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits.
Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.

My Mamas Cathead Biscuits With Tomato Bacon Gravy Recipes

MAMA'S TOMATO GRAVY

MAMA'S TOMATO GRAVY

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

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