Make a roux
Heat the bacon grease or oil in a large skillet over medium heat. Sprinkle in the flour. Whisk until smooth.
brown the roux
Continue to cook for 6-8 minutes until the flour turns brown and resembles the color of peanut butter.
Stir in the tomatoes and garlic powder
Slowly add the chicken stock, stirring constantly to prevent lumps.
Simmer over medium heat
Simmer over medium heat until the gravy begins to thicken, about five minutes.
Season with salt and pepper
Serve hot over biscuits.