My Mama's Cathead Biscuits with Tomato-Bacon Gravy

Tammy Raynes


Okay as promised. Here is my Mama's recipe for Cathead Biscuits and Tomato-Bacon Gravy. She would make these every morning for breakfast.

Sometimes we would just eat the biscuits with a bowl of oatmeal. We didn't know we were poor as dirt when we were growing up. Mama always made it seem like we were rich with her delicious meals.

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20 Min
15 Min


2 c
self-rising flour
1 Tbsp
3/4 tsp
1/2 tsp
plus 1/8 teaspoon ground black pepper, divided
1/2 c
cold butter, cut into 1/4" cubes
1 c
whole buttermilk
1 c
shredded sharp white cheddar cheese
1 Tbsp
chopped fresh chives
1 large
egg, lightly beaten


slices bacon, cut into 1 inch pieces
1/3 c
finely chopped onion
1/4 c
all-purpose flour
1 can(s)
(14.5 oz) diced tomatoes
1 c
tomato juice
1 c
whole milk
1/2 tsp
1/8 tsp
ground black pepper
1/8 tsp
garlic powder


1Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.

2In a large bowl, stir together flour, sugar, salt, and 1/2 teaspoon pepper. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl. Stir in cheese and chives.

3Using a 1/2 cup measure, drop dough onto prepared pan, spacing 2 inches apart. Brush tops with egg, and sprinkle with remaining 1/8 teaspoon pepper. Bake until golden brown and cooked through, 12 to 15 minutes.

4FOR GRAVY: In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is softened, approximately 10 minutes. Stir in flour; cook 1 minute. Add tomatoes, tomato juice, and milk, stirring to combine. Bring to a simmer, stirring occasionally. Stir in salt, pepper, and garlic powder.

About this Recipe

Course/Dish: Biscuits, Gravies
Main Ingredient: Flour
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom