Here’s a truly delicious biscuit recipe that is topped with a rich tomato gravy. You can literally eat these any time of day. They make a wonderful breakfast, but are terrific as a dinner, too.
There are days in our house when the pantry is almost empty and the produce bin only holds a few [slightly shriveled] carrots and potatoes. For some reason, this is when I tend to revert to the cooking of my childhood….downhome Southern cooking.
Last Monday night was one of those nights. I rummaged through the cabinets and freezer and found the following: a can of black-eyed peas, a can of diced tomatoes, a bag of frozen okra, a container of tofu, and a jar of my mom’s pear relish. Oh what a feast we had! Tomato gravy over hot biscuits, black-eyed peas topped with pear relish, and pan-fried tofu [substitute chicken breasts here if the thought of tofu scares you!]
Here’s my recipe for tomato gravy, just in case you need it some day.
14 oz.can diced tomatoes
1 c. frozen okra (fresh if you have it)
1/4 tsp garlic powder
1 Tbsp. minced fresh basil (optional)
1/2 c. water
1 1/2 Tbsp. rice flour
Combine the tomatoes, okra, and garlic powder in a large skillet over medium heat. Let this simmer for approximately 20 minutes. While it’s simmering you can get started on the "Gluten Free Drop Biscuits Recipe". After 20 minutes the okra should be tender and you can use the back of a large spoon to smash the okra. Continue simmering the gravy until the rest of the meal is ready, then stir in the basil, water and rice flour. The flour should cause the tomatoes and okra to thicken to a more gravy-like consistency in less than a minute.