Your Tomato Gravy with Homemade Buttermilk Biscuits sounds like a classic Southern comfort meal, perfect for breakfast or brunch! Here's a refined version of your recipe for both the tomato gravy and biscuits:

Bacon grease (about 2-3 tablespoons, depending on how much bacon you’ve cooked)

Salt and pepper, to taste
1-2 cans diced tomatoes (or a mix of fresh and canned tomatoes for a different flavor)

Equal parts water or milk (use the empty tomato can to measure)
Optional: Additional seasonings like garlic powder, onion powder, or a pinch of sugar (to balance out the acidity of the tomatoes)

Cook the bacon:
Fry up some bacon in a skillet (preferably cast iron). Once done, remove the bacon and leave about 2-3 tablespoons of bacon grease in the pan.

Make the gravy base:
Lower the heat to medium-low. Season the grease with salt and pepper, stirring constantly to combine. If desired, you can add other spices at this point.
Add the tomatoes:
Pour in the diced tomatoes (canned or fresh). For each can of tomatoes, add an equal amount of water or milk (milk will make the gravy richer). Stir well to combine.
Cook until thickened:
Continue to stir over medium heat until the gravy begins to thicken. Adjust seasoning as needed. The gravy should be thick, but you can cook it longer for a thicker consistency.

Serve:
Ladle the hot tomato gravy over your freshly baked biscuits. It’s also great over toast, rice, or potatoes!

2 ½ cups self-rising flour
6 tablespoons cold, unsalted butter (cubed; use 8 tablespoons if increasing flour)

Preheat Oven:
Preheat your oven to 450°F.
Mix the dry ingredients:
In a large mixing bowl, add the self-rising flour.

Cut in the butter:
Add the cold cubed butter to the flour and use a pastry cutter (or your hands) to cut the butter into the flour. Work quickly to keep the butter cold, until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Add buttermilk:
Slowly pour in 1 cup of buttermilk, stirring until just combined. The dough should be sticky but firm enough to roll out. Add more buttermilk if necessary.
Form the biscuits:
On a floured surface, gently pat the dough out to about ¾ to 1-inch thickness. The thicker the dough, the taller your biscuits will be! Use a biscuit cutter (or a glass) to cut out rounds.

Bake:
Place the biscuits on a baking sheet, with the sides touching for soft sides, or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown on top.
Serve:
Enjoy the biscuits hot out of the oven with your tomato gravy, or slather with butter and jam.

For Fluffier Biscuits: Make sure your butter is very cold and handle the dough as little as possible to prevent tough biscuits.

This combination of tomato gravy and buttermilk biscuits is the epitome of Southern comfort food—rich, savory, and hearty.

Your Tomato Gravy with Homemade Buttermilk Biscuits sounds like a classic Southern comfort meal, perfect for breakfast or brunch! Here’s a refined version of your recipe for both the tomato gravy and biscuits: