Southerners can’t get enough of biscuits and gravy. They are listed on every breakfast menu, immortalized in song, and officially celebrated three times a year: National Biscuits and Gravy Day observed on February 21 and December 2, along with National Biscuits and Gravy Week in September.

The Farmers Almanac says, “Biscuits and gravy have been around as long as this country. Born of necessity and frugality, the dish seems to have become commonplace during the Revolutionary War. Biscuits and gravy answered the need for a hearty, high-calorie breakfast for people who worked hard, but didn’t have much money on hand.” Gravy was made by adding milk or water to what was left in the pan after cooking sausage as a way to stretch the meal, while biscuits could be made from a variety of ingredients that might be on hand.

Southern Biscuits and Gravy

Biscuits can me made in advance and eaten alone or on the side with number of other dishes. It makes for a interesting dish that, by definition, is quick and easy. Both biscuits and sausage gravy can be purchased premade, but If you want to understand why it is on virtually every breakfast menu in the South, make your own. It'll will be so worth it.

5 from 1 vote

Print Pin

Course: Breakfast, Brunch

Cuisine: American, American South, North American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: My Hungry Traveler

Ingredients

1 RECIPE Flaky Buttermilk Biscuits
1 RECIPE Sawmill Sausage Gravy

Instructions

Make flaky biscuits and then sausage gravy. Spoon gravy over biscuits and serve, alone or with eggs, bacon, extra biscuits and butter, and fruit on the side.