Welcome to another heartwarming episode of With the Bickhams, where we’re about to take you on a culinary journey that’ll leave your taste buds begging for more. Today, we’re diving into the rich history of Tomato Gravy and Biscuits, along with some mouthwatering oven-baked country style ribs and sweet candied yams. So, sit back, relax, and prepare to embark on a Southern food adventure that’ll make you a legend in the kitchen!
The Origins of Tomato Gravy and Biscuits
Before we dive into the cooking, let’s explore the fascinating story behind Tomato Gravy and Biscuits. This classic Southern comfort food combination has roots that go way back, to a time when resourceful Southern cooks had to make do with what they had.
Picture this: it’s a warm summer morning in the heart of the South. The scent of freshly baked biscuits wafts through the air as families gather around the breakfast table. Back in the day, biscuits were a staple of Southern cuisine, and they were a symbol of hospitality. But what do you do when you’ve run out of sausage or bacon for gravy? Enter the ingenious solution: Tomato Gravy.
Tomatoes were plentiful in the Southern garden, and cooks found a way to turn them into a delightful gravy. These days we add a can of stewed tomatoes, some Lipton Onion soup mix, and a dash of seasonings to bring this delicious creation to life. The result? A hearty, flavorful gravy that perfectly complemented the flaky goodness of those golden biscuits.
Ingredients You’ll Need
- Red Lobster Cheddar Bay biscuit mix
- 1/2 cup of vegetable oil
- 1/2 cup of All-purpose flour
- Your favorite seasoning to taste
- 3 to 4 cups of chicken broth
- 1 can of your favorite stewed tomatoes (Fire Roasted garlic flavored is a great choice)
- 1 pack of Lipton Onion soup mix
- 1 large can of yams
- 1/4 cup of brown sugar
- 1 to 2 teaspoons of cinnamon
- 1/2 stick of butter
- Dash of salt
- Pack of country-style ribs
- Your favorite rib rub seasoning
Let’s Get Cooking
- Season your ribs with your favorite rib rub or season all.
- Preheat the oven to 400 degrees, place the ribs on a baking sheet, and bake for 25 to 30 minutes, or until done.
- Prepare the biscuits as per the box instructions, or follow our recipe in the video tutorial (link at the end of this post).
- For the traditional touch, roll the biscuits out and cook them in a greased pan with melted butter in the bottom. Bake them for 20 to 25 minutes or until golden brown.
Making the Gravy
- Add 1/2 cup of oil to a pan until hot.
- Add in the 1/2 cup of flour and stir, making the roux. Continuously stir on medium heat until the color resembles a dark penny.
- Slowly add in the chicken broth, stirring constantly. Add more broth as needed, and the gravy will thicken.
- If you need to thin it out a little more, use a little water to achieve your desired thickness.
- Add in the Lipton soup mix and thin if needed.
- Add in the can of tomatoes and season to taste.
Candied Yams
- Drain some of the juice from the yams and pour them into a pot.
- Add 1/4 cup brown sugar, cinnamon, butter, and a dash of salt.
- Add a little more water or leave more juice in them if you like them with more liquid.
- Bring to a boil, then reduce heat to simmer, and simmer for 10 minutes.
Plating It Up
Now that everything is done, let’s plate it up! Take a biscuit or two and place them on a plate, then spoon some of that wonderful tomato gravy on top. Add a rib and some of those sweet yams, and you have a meal to remember.
The flavors of the rich tomato gravy mingling with the sweetness of the yams are simply unforgettable. We hope you enjoy this recipe with friends and family. Thank you for visiting our blog and don’t forget to watch the video tutorial for the full experience.
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