NATIONAL BISCUITS AND GRAVY WEEK
National Biscuit and Gravy Week during the second week in September celebrates the home-spun Southern Way to start the day. It’s a good reason to sit down to a hot breakfast and start the workday with a full stomach.
Biscuits and gravy is a popular American breakfast, especially in the south. Some say its emergence took place immediately after the American Revolutionary War. Once the US pulled away from Britain, food shortages set in. Notably, those shortages hit the south particularly hard. So, people came up with a good way to load up on carbohydrates before going out to labor.
National Biscuits and Gravy Week is an organized incentive to learn about the different types of gravy. Becoming educated about gravy comes with homemade bread. Try dipping it in a variety of gravies to sample a couple or several.
While several varieties of biscuits and gravy find their way into kitchens, generally, it’s a soft dough biscuit covered with a gravy. The gravy may be made from white flour, or roux flour, milk and the drippings of cooked pork, sausage, or other meat.
The heritage of the American South explains the southern tradition of biscuits and gravy. Scottish roots run deep, and the biscuits baked for the breakfast are made in a very similar way to Scottish shortbread. A little more liquid turned the originally hard biscuit into a soft one. The gravy used on biscuits and gravy is based on centuries-old cooking methods first perfected in France. It’s based on a roux (flour and fat), with added milk. The ideal cooks took the available ingredients and developed the perfect dish.
HOW TO OBSERVE #BiscuitAndGravyWeek
Use #BiscuitAndGravyWeek to get in on the conversation on social media.
Visit a wonderfully savory-looking website for a variety of biscuits and gravy recipes. https://thesouthernc.com/celebrations-national-biscuits-gravy-week/
Check out one of the books dedicated to the southern breakfast:
- Biscuits and Gravy: A Guide to B&G by Russell Dale
- Southern Biscuits by Nathalie Dupree and Cynthia Graubart
- Biscuit Bliss by James Villas
- The Biscuit Dive Guide by Maryann Boyd
NATIONAL BISCUIT AND GRAVY WEEK HISTORY
We were unable to identify the source of National Biscuit and Gravy Week.
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