Cat-Head Biscuits With Tomato Gravy From 'Around The Southern Table'

• 5 tablespoons warm bacon drippings
• 5 tablespoons unsalted butter, melted
• 3 1/2 cups self-rising soft-wheat flour (such as White Lily)
• 1 1/3 cups buttermilk, at room temperature
•  
• 2 tablespoons bacon drippings
• 1 cup finely chopped Vidalia onion
• 2 tablespoons all-purpose soft-wheat flour (such as White Lily)
• 2 cups peeled, seeded, and finely chopped tomato
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
• 1/2 cup milk

1. Preheat oven to 375u0b0. Stir together bacon drippings and butter.
2. Place flour in a large bowl. Stir in drippings mixture and buttermilk, stirring just until a dough forms.
3. Turn dough out onto a well-floured surface. Knead twice. Divide dough into 8 equal portions. Pat each portion into a 31/2-inch round biscuit (about 3/4 inch thick). Arrange 2 inches apart on a parchment paper-lined baking sheet. Bake at 375u0b0 for 30 minutes or until tops are very lightly browned.
4. Heat bacon drippings in a large skillet over medium heat. Add onion, and cook, stirring often, 5 minutes. Sprinkle onion with flour, and cook, stirring constantly, 3 minutes. Add tomato and next 3 ingredients. Cook, stirring often, 6 minutes.
5. Add milk, and bring to a light boil; reduce heat to a simmer, and cook,
6. stirring often, 2 minutes. (If gravy becomes too thick, add more milk for
7. desired consistency.) Serve on hot biscuits.

bacon, unsalted butter, flour, buttermilk, nbsp, bacon, vidalia onion, flour, tomato, salt, thyme, freshly ground pepper, milk

Taken from www.seriouseats.com/recipes/2013/03/cat-head-biscuits-with-tomato-gravy-from-arou.html (may not work)