6 Southern Gravy Recipes Made for Biscuits

Bill's Sausage Gravy

When you refer to "gravy" in the South, most people will assume that you're talking about white sausage gravy. Creamy and rich, thanks to both butter and milk, the gravy is made super savory from the crumbled sausage and plenty of freshly ground black pepper. The only way to properly serve this Southern gravy recipe is over a split biscuit, drowned in gravy until the biscuit disappears.

Mama's Tomato Gravy

Tomatoes are a staple of Southern cuisine throughout the summer, so when vines are heavy with a fresh crop, people have to get creative with ways to use them up. One popular use is tomato gravy, often made with bacon grease as the base and cooked down until the gravy is thick and spoonable. While this recipe uses canned tomato paste, many reviewers have had success using puréed fresh tomatoes, too.

Old Time Kentucky Bacon Milk Gravy for Biscuits

Equally delicious over a breakfast biscuit or dinnertime chicken fried steak, bacon gravy is the ultimate decadent Southern sauce. Recipe creator Tess DeFevers Ehling says, "Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style."

Southern-Style Chocolate Gravy

If you grew up above the Mason-Dixon line, chocolate gravy may be a mystery to you. But if you're from the South, you know that chocolate gravy is the tastiest way to have dessert for breakfast. Made with a base of butter, cocoa powder, sugar, and flour, this chocolatey sauce is thinned out with milk until it can be drizzled onto freshly baked biscuits. While biscuits are the traditional way to serve it, chocolate gravy is equally delicious over pancakes or even buttered toast.

Georgia Country Ham and Redeye Gravy

Redeye gravy is a dish created purely from ingenuity. Once thick slices of ham are seared in a pan, it's deglazed with a splash of breakfast coffee and livened up with a pat of butter. This thin gravy is then poured over the ham before serving, or served on the side with biscuits for dipping.

Buttermilk Gravy

A cousin of bacon gravy, this recipe is made even more rich, and ever so slightly tangy, with the addition of fresh buttermilk. Cooked until thickened, it's a welcome accompaniment to fried pork chops, biscuits, or fried chicken.

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