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    You are in: Home / Recipes / Rosemary-Black Pepper Cheddar Biscuits With Bacon Gravy and Toma Recipe
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    Rosemary-Black Pepper Cheddar Biscuits With Bacon Gravy and Toma

    Rosemary-Black Pepper Cheddar Biscuits With Bacon Gravy and Toma. Photo by under12parsecs

    1/1 Photo of Rosemary-Black Pepper Cheddar Biscuits With Bacon Gravy and Toma

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    under12parsecs's Note:

    This recipe is best at the height of summer when the tomatoes are huge, red, and juicy beyond belief. If it isn't tomato season, I'd recommend omitting them. I serve this for dinner with a sweet potato hash/fries, or sunny side up eggs and hashbrowns for breakfast...

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    Units: US | Metric


    1. 1
      Preheat oven to 450*.
    2. 2
      Stir together flour, baking powder, baking soda, salt and pepper. Cut in chilled shortening (or rub in with fingers) until pea-sized lumps form. Stir in herbs and cheese.
    3. 3
      Whisk together buttermilk and egg and add to flour. Gently stir with a fork until just combined. Don't over mix or you'll end up with hard biscuits.
    4. 4
      Turn dough out onto a floured work surface. Pat down gently to a 1/2 inch thick circle or square. Using a floured biscuit cutter, press down and cut out biscuits. ( Do not twist cutter to remove the biscuits. My mom always said that would make the biscuits not rise and she made the most amazing biscuits -- so that is still how I do it. Just straight down, and straight up with the cutter.) You can reknead the scraps to form more biscuits, but the will not be as tender as the first ones. I usually just kind of pat the scraps into little biscuit shapes. I get 8-10 out of this recipe total.
    5. 5
      Place on an ungreased sheet pan and bake for 10-15 minutes until light golden brown.
    6. 6
      Meanwhile, fry bacon over medium heat until just crispy. Remove from skillet and place on a paper towel. Reserve the drippings in the pan.
    7. 7
      Add flour to the bacon grease and whisk til smooth. Cook for a minute or so to get rid of the raw flour taste. Do not burn the flour though --
    8. 8
      Add milk all at once, whisking like crazy the whole time. Heat til bubbling and simmer 5-10 minutes until the gravy begins to thicken. Add salt and pepper to taste.
    9. 9
      Cut open your biscuit and top each with a thick slice of tomato. Season liberally with salt and pepper--tomatoes ALWAYS need salt and pepper if you ask me -- Ladle over a heaping (or not so heaping) helping of your gravy. Crumble the bacon over the top, sprinkle with chives and/or parsley and additional salt and pepper as desired. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Rosemary-Black Pepper Cheddar Biscuits With Bacon Gravy and Toma

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 257.7
    Calories from Fat 118
    Total Fat 13.2 g
    Saturated Fat 4.8 g
    Cholesterol 39.8 mg
    Sodium 589.1 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 1.2 g
    Sugars 2.0 g
    Protein 8.1 g

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