National Biscuits and Gravy Week

National Biscuits and Gravy Week celebrates the Southern-style breakfast of soft biscuits covered with gravy. The gravy may be made with a flour-based roux, milk, and drippings from pork, sausage, or other meat, creating a hearty dish suited to a filling start to the day.

The dish is associated with the American South and has been described as a frugal meal developed from ingredients that were readily available. Accounts differ on its early history: some place its emergence around the period after the American Revolutionary War, while others trace biscuits and gravy to the late 19th-century Appalachian region, where it was eaten by lumberjacks. Over time, the dish evolved from dense biscuits and sausage-based “sawmill gravy” into the fluffy biscuits and creamy country gravy commonly served today.

Observed during the second full week of September, the week also encourages people to learn about different varieties of gravy and enjoy them with homemade bread. The source of the holiday itself has not been identified.

How to Observe National Biscuits and Gravy Week

Celebrate by enjoying biscuits and gravy for breakfast or brunch, or try making the dish at home. Prepare biscuits and pair them with a gravy made from a roux, milk, and meat drippings, or sample several varieties to compare their flavors. You can also learn more about the dish’s Southern background and share a plate with friends or family.

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