How Biscuits And Gravy Became The Historic Breakfast Of Appalachia

The evolution of biscuits and gravy

Biscuits and gravy originated as a simple mixture of flour and water, resulting in a hard disc resembling a cracker—far from enjoyable to eat. To enhance the flavor and texture, people began incorporating fats like butter, milk, baking powder, and shortening, which made the biscuits softer and more appealing. The introduction of canned biscuits in Kentucky during the Great Depression led many to choose these convenient pre-made options.

The other component of this dish, known as bulldog gravy (not made from actual bulldogs), was created using flour, water, and pork fat, often sourced from leftover bacon, as pork was a staple for those with limited means. This fat could easily be transformed into a rich roux that enveloped the biscuits. Coal miners frequently relied on beans, cornbread, and bulldog gravy to fuel their grueling workdays. As industrialization progressed in the U.S., a wider variety of foods became available, sparking innovation and enhancements to traditional recipes.

Over the years, Southerners have cherished biscuits and gravy as an integral part of their culinary heritage. The biscuit remains a beloved treat, often reserved for special occasions or family gatherings. We are grateful for the delicious buttermilk biscuits and gravy we enjoy today.