2 cups of chopped tomatoes, with liquid (about 3 medium)
OR 1 can crushed tomatoes
1/3 cup finely chopped onion
... 1 cup of chicken broth
1/2 cup of butter or bacon fat
1/2 cup of all purpose flour
1 to 2 cups of milk
Kosher salt & fresh cracked pepper
homemade biscuits
Peel and dice the tomatoes, reserving the juices.
In a small pot, bring the chicken broth to a boil; add the
tomatoes and juices, onion and let simmer while you prepare
the roux.
In a separate skillet, heat the butter or bacon fat over
medium heat; stir in the flour. Cook and stir over medium,
stirring constantly, until roux reaches a light beige color.
Quickly stir in the broth and tomato mixture, adding slowly,
but continuously, until fully incorporated. Stir in the milk
and season with salt and pepper, and simmer for 5 to 10 minutes
or until nicely thickened. Taste and adjust seasonings. Serve
over hot biscuits
OR 1 can crushed tomatoes
1/3 cup finely chopped onion
... 1 cup of chicken broth
1/2 cup of butter or bacon fat
1/2 cup of all purpose flour
1 to 2 cups of milk
Kosher salt & fresh cracked pepper
homemade biscuits
Peel and dice the tomatoes, reserving the juices.
In a small pot, bring the chicken broth to a boil; add the
tomatoes and juices, onion and let simmer while you prepare
the roux.
In a separate skillet, heat the butter or bacon fat over
medium heat; stir in the flour. Cook and stir over medium,
stirring constantly, until roux reaches a light beige color.
Quickly stir in the broth and tomato mixture, adding slowly,
but continuously, until fully incorporated. Stir in the milk
and season with salt and pepper, and simmer for 5 to 10 minutes
or until nicely thickened. Taste and adjust seasonings. Serve
over hot biscuits
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