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.

Biscuits and Gravy Day is December 14th!

Why Biscuits And Gravy?

The milk-based gravy was used to stretch the meat, and biscuits themselves could be made with a variety of fats. Butter was the preferred fat, particularly if the family had a cow or ready access to dairy; and if not, lard or drippings were frequently used. At first, biscuits were nothing but hard tooth-breaking lumps of flour and water, but eventually they evolved into the light and flaky tender-crumb variety made with baking powder that we enjoy today. Popular across the country, this dish is a particular favorite in the Southern United States, and you’d be hard pressed to find a restaurant where it wasn’t on the menu.

Proper Southern-style biscuits and gravy begin with homemade buttermilk biscuits. If you are planning to make this dish with grocery store biscuit dough in a pressurized cardboard tube, you will be sacrificing flavor and texture (not to mention authenticity) for convenience. As for the gravy, it will only be as good as the sausage you use. Buy a bulk breakfast sausage that you like, one that’s well seasoned, and has a decent ratio of fat to lean. Avoid the budget varieties that are almost all fat. The buttermilk you use is also important — the acidity that results from a high-quality product reacts more fiercely with baking powder, making a much lighter biscuit.

Try this authentic recipe and serve to your weekend guests — we guarantee every last bit will disappear!

Southern Buttermilk Biscuits and Gravy Recipe

Sausage Gravy

Southern Buttermilk Biscuits and Gravy Recipe

Sausage Gravy

To Serve Pull freshly baked biscuits in half and ladle the sausage gravy over the top. Serve piping hot.

  • Edward Higgins
  • #molongui-disabled-link
  • March 19, 2022
  • St. Paddy’s Day Leftovers? Whip Up Some Corned Beef Hash!
  • Edward Higgins
  • #molongui-disabled-link
  • May 27, 2021
  • American Flag Rules & Etiquette
  • Edward Higgins
  • #molongui-disabled-link
  • April 12, 2021
  • Fly Fishing: A Beginner’s Guide
  • Edward Higgins
  • #molongui-disabled-link
  • January 7, 2020
  • 5 Mistakes You Might Be Making With Your Cast Iron Skillet