Biscuits and Gravy: 12 Christmas Morning Versions Southern Grandmas Swear By, Even Chocolate Gravy

Biscuits and gravy is the Southern breakfast that turns flour, milk and a little sausage into something that feels like a warm hug on a cold morning. It is cheap, filling and can feed a crowd of holiday guests for a few dollars, which is why it shows up on so many Christmas morning tables. A cowboy cook’s old-fashioned version on YouTube has passed 4.3 million views, and a family sausage gravy recipe said to be handed down for 100 years sits at 3.4 million. The dish has deep roots in the American South, as the history of biscuits and gravy shows. This gallery starts with the classic, then travels through the twists Southern grandmas swear by: Appalachian chocolate gravy, red-eye gravy with country ham, logging camp sawmill gravy and a make-ahead casserole for Christmas morning. Heat the skillet and warm the oven..

Classic Sausage Biscuits and Gravy in a Cast Iron Skillet

This is the one that started it all: fluffy buttermilk biscuits smothered in creamy, peppery sausage gravy, served straight from a black cast iron skillet. It is the heart of the Southern breakfast table and the version most grandmas make first on Christmas morning. The tip: leave the sausage drippings in the pan and sprinkle the flour right over the meat, then cook it a full minute before adding milk, so the gravy tastes rich and not pasty. Pour the milk in slowly and keep stirring. Season with plenty of black pepper and a pinch of cayenne at the end. Love Southern mornings? See these Southern breakfast classics. Breakfast is served..

You will need: 1 lb pork breakfast sausage, 1/4 cup all-purpose flour, 3 cups milk, 1/2 tsp salt, 1 tsp black pepper, pinch of cayenne, 8 warm buttermilk biscuits

How to make it: 1. Brown the sausage in a large skillet over medium heat, breaking it up, until no pink remains (160F). 2. Sprinkle the flour over the sausage and cook 1 minute, stirring. 3. Slowly stir in the milk. 4. Simmer, stirring often, 5 to 7 minutes until thick. 5. Season with salt, pepper and cayenne and spoon over split biscuits.

Appalachian Chocolate Gravy and Biscuits

Chocolate gravy is a beloved breakfast in the Appalachian mountains and the Ozarks: a silky cocoa sauce poured over hot buttered biscuits. It tastes like warm pudding and is a special treat for holiday mornings, often served on weekends or when there was no meat in the house. Of all the biscuits and gravy traditions, this is the one that surprises people most. The tip: whisk the cocoa, sugar and flour together before adding milk, so the gravy stays smooth and lump free. Stir in butter and vanilla at the very end for shine. For more sweet holiday mornings, see these Christmas brunch ideas. Have you tried it?

You will need: 1/2 cup sugar, 3 tbsp unsweetened cocoa powder, 2 tbsp all-purpose flour, pinch of salt, 2 cups milk, 2 tbsp butter, 1 tsp vanilla, 8 warm buttered biscuits

How to make it: 1. Whisk the sugar, cocoa, flour and salt in a saucepan. 2. Slowly whisk in the milk until smooth. 3. Cook over medium heat, stirring constantly, until thick, about 5 minutes. 4. Remove from the heat and stir in the butter and vanilla. 5. Pour over split buttered biscuits and serve warm.

Cathead Biscuits and Gravy, Big and Flaky

Cathead biscuits get their name from their size, as big as a cat’s head. They are tall, flaky and rustic, made by hand without a cutter. Split open and smothered in peppered sausage gravy, they make the biggest plate of biscuits and gravy around, with a spoon of fruit jam on the side for anyone who wants a sweet bite. The tip: pinch off big portions of dough and shape them gently with floured hands, then bake them close together in a skillet, which helps them rise tall and stay soft inside. Thrifty cooks have relied on them for generations; see these Depression era breakfasts. How many can you eat?

You will need: 3 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp salt, 1/2 cup cold shortening or butter, 1 1/4 cups cold buttermilk, 1 batch sausage gravy

How to make it: 1. Heat the oven to 450F and grease a cast iron skillet. 2. Mix the dry ingredients and cut in the fat until crumbly. 3. Stir in the buttermilk just until a shaggy dough forms. 4. Shape 6 large biscuits with floured hands and set them touching in the skillet. 5. Bake 18 to 20 minutes until golden, then split and cover with hot gravy.

Red-Eye Gravy With Country Ham and Biscuits

Red-eye gravy is a thin, savory sauce made from country ham drippings and black coffee. It is a true Southern original, especially in Tennessee and Kentucky, and it looks nothing like a creamy gravy. The salty ham and bold, glossy sauce make a hearty pairing with warm biscuits, and many families spoon it over grits as well. The tip: scrape up all the browned bits from the pan after frying the ham, because they give the gravy its deep flavor. A teaspoon of brown sugar softens the bitterness of the coffee. Love a good ham? See these holiday ham recipes. Have you ever had red-eye?

You will need: 4 slices country ham, 1 tbsp butter, 3/4 cup strong brewed coffee, 1/4 cup water, 1 tsp brown sugar, 8 warm biscuits

How to make it: 1. Fry the ham in butter over medium-high heat until browned on both sides. 2. Move the ham to a plate and keep warm. 3. Pour the coffee and water into the hot pan. 4. Add the brown sugar and scrape up every browned bit. 5. Simmer 3 minutes and spoon over the ham and split biscuits.

Bacon Grease Milk Gravy and Biscuits

Before sausage gravy was everywhere, many farm families made simple milk gravy with bacon drippings saved in a jar by the stove. It is creamy, smoky and costs next to nothing, so this is biscuits and gravy at its most frugal. Serve the crisp bacon on the side, or crumble it right over the top. The tip: cook the flour in the bacon fat until it smells toasty and turns light golden, which gives the gravy a nutty, deeper flavor. Whisk in the milk a little at a time to keep it smooth. Want crispier strips? Try these bacon hacks. Will you crumble bacon on top?

You will need: 6 slices bacon, 1/4 cup bacon drippings, 1/4 cup all-purpose flour, 2 1/2 cups milk, salt, 1 tsp black pepper, 8 warm biscuits

How to make it: 1. Fry the bacon until crisp, then drain. 2. Keep 1/4 cup drippings in the pan. 3. Whisk in the flour and cook until light golden. 4. Slowly whisk in the milk and simmer until thick. 5. Season, spoon over split biscuits and serve with the bacon.

Sawmill Biscuits and Gravy, the Logging Camp Original

Sawmill gravy is said to come from the logging camps of the Appalachians, where cooks fed hungry workers with a thick, peppery sausage gravy that sometimes used cornmeal instead of flour. It is a hearty piece of biscuits and gravy history, and its speckled, slightly grainy texture is the giveaway. The tip: whisk the cornmeal into the fat slowly and cook it a few minutes before adding milk, so the gravy turns smooth with only a gentle grain. Be generous with the black pepper, which is the signature of the dish. For more mountain cooking, see these Appalachian recipes. Flour or cornmeal for you?

You will need: 1/2 lb pork breakfast sausage, 2 tbsp butter, 3 tbsp fine cornmeal, 2 1/2 cups milk, salt, 1 1/2 tsp coarse black pepper, 8 warm biscuits

How to make it: 1. Brown the sausage in a skillet to 160F. 2. Add the butter and whisk in the cornmeal. 3. Cook 2 to 3 minutes, stirring. 4. Slowly whisk in the milk and simmer until thick. 5. Season well with salt and pepper and serve over biscuits.

Hamburger Gravy Over Biscuits With Home Fries

Hamburger gravy is a budget favorite in farm country, made with ground beef and a simple milk gravy. It is the quick way to make biscuits and gravy when there is no sausage in the fridge, and it feeds a hungry family for very little. Pile crispy home fries next to it and breakfast turns into a diner plate. The tip: brown the beef well and season it with onion powder, garlic powder and a pinch of sage, which gives plain beef a breakfast sausage flavor. Serve over biscuits, toast or mashed potatoes. For more easy beef meals, see these ground beef and potato dinners. Biscuits or potatoes?

You will need: 1 lb ground beef, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp dried sage, 3 tbsp butter, 1/4 cup all-purpose flour, 2 1/2 cups milk, salt, pepper, 8 warm biscuits, home fries for serving

How to make it: 1. Brown the beef with the onion powder, garlic powder and sage to 160F. 2. Add the butter and sprinkle in the flour. 3. Cook 1 minute, stirring. 4. Stir in the milk and simmer until thick. 5. Season and serve over biscuits with home fries.

Make-Ahead Biscuits and Gravy Casserole for Christmas Morning

This casserole lets you enjoy biscuits and gravy on Christmas morning without standing at the stove while everyone opens presents. Biscuit pieces, sausage gravy, eggs and cheese bake together into a golden, bubbly dish that feeds a crowd from one pan. The tip: assemble it the night before and refrigerate, then let it sit at room temperature for 30 minutes before baking so it cooks evenly. Bake until the eggs are set in the center and the top is golden. Want more ideas for the big morning? See these Christmas breakfast casseroles. Will this become a tradition?

You will need: 8 large biscuits (homemade or refrigerated, quartered), 1 batch sausage gravy (cooled), 6 eggs, 1/2 cup milk, 1 1/2 cups shredded cheddar, salt, pepper

How to make it: 1. Grease a 9×13 baking dish and scatter in the biscuit pieces. 2. Pour the sausage gravy over the top. 3. Whisk the eggs, milk, salt and pepper and pour over evenly. 4. Sprinkle with cheese, cover and chill overnight. 5. Bake at 350F for 40 to 45 minutes until set in the center.

Biscuits and Gravy With Sausage Links and Scrambled Eggs

When the family is home for the holidays, a full breakfast plate makes the morning feel like an occasion. Here, sausage gravy covers split biscuits while browned sausage links and soft scrambled eggs fill the rest of the plate. The tip: brown the links first in the same skillet, then use their drippings to start the gravy, so nothing is wasted and every part tastes of sausage. Keep the eggs soft by pulling them off the heat while they still look a little wet. Need a party snack for later? Try these sausage balls. Links or patties at your house?

You will need: 8 pork breakfast sausage links, 1/2 lb bulk breakfast sausage, 1/4 cup all-purpose flour, 2 1/2 cups milk, salt, pepper, 8 eggs, 1 tbsp butter, 4 warm biscuits

How to make it: 1. Brown the links in a skillet until cooked through (160F), then keep warm. 2. Brown the bulk sausage in the drippings, sprinkle in the flour and cook 1 minute. 3. Whisk in the milk and simmer until thick, then season. 4. Scramble the eggs gently in butter. 5. Plate split biscuits with gravy, links and eggs.

Chorizo Biscuits and Gravy With a Fried Egg

This Southwest-inspired plate tops creamy gravy with crispy chorizo crumbles, a runny fried egg and a shower of green onions. The spicy, smoky meat cuts through the rich sauce, and the yolk turns into a second gravy when you break it. The tip: crisp half the chorizo in a dry pan for topping, and cook the other half into the gravy, since that red fat carries all the spice and color. Fry the eggs last so they stay hot. If you love a spicy morning, also see these breakfast burritos. Runny yolk or firm?

You will need: 12 oz fresh Mexican chorizo, 2 tbsp butter, 3 tbsp all-purpose flour, 2 1/2 cups milk, salt, 4 eggs, 3 green onions (sliced), 4 warm biscuits

How to make it: 1. Cook half the chorizo in a dry skillet until crisp (160F) and set aside. 2. Cook the rest of the chorizo, add the butter and sprinkle in the flour. 3. Whisk in the milk and simmer until thick, then season. 4. Fry the eggs to your liking. 5. Spoon gravy over split biscuits and top with crispy chorizo, eggs and green onions.

Turkey Sausage Gravy for a Lighter Plate

Turkey sausage makes a lighter gravy that still tastes like a Sunday breakfast, and it is a smart pick for a long holiday week of big meals. Because turkey is lean, the gravy needs a little help: a spoon of butter and a pinch of sage and red pepper flakes bring back the flavor of pork sausage. The tip: use 2 percent milk and simmer a few minutes longer, which thickens the sauce without extra flour. Serve over split biscuits with scrambled eggs on the side. Hosting a full house? See these Thanksgiving breakfast ideas. Could anyone tell the difference?

You will need: 1 lb ground turkey sausage, 2 tbsp butter, 1/4 cup all-purpose flour, 2 1/2 cups 2 percent milk, 1/2 tsp dried sage, pinch of red pepper flakes, salt, pepper, 8 warm biscuits

How to make it: 1. Brown the turkey sausage in a skillet to 165F. 2. Add the butter and sprinkle in the flour. 3. Cook 1 minute, stirring. 4. Whisk in the milk, sage and pepper flakes and simmer 7 to 8 minutes until thick. 5. Season and serve over biscuits.

Diner-Style Biscuits and Gravy With Scrambled Eggs

Ask for biscuits and gravy at a small-town diner and this is what usually arrives: two biscuits buried under white gravy, a heap of scrambled eggs and a dusting of black pepper. It is simple, filling and comforting, and it is easy to copy at home for a lazy holiday morning. The tip: keep the gravy a little looser than you think, since it thickens as it sits on the plate. Add a splash of milk if it gets too stiff. Crack plenty of fresh pepper over everything right before serving. Want another hearty diner breakfast? See this steak and eggs guide. What do you order at the diner?

You will need: 1 lb pork breakfast sausage, 1/4 cup all-purpose flour, 3 cups milk, salt, black pepper, 8 eggs, 2 tbsp milk, 1 tbsp butter, 8 warm biscuits

How to make it: 1. Brown the sausage to 160F, sprinkle in the flour and cook 1 minute. 2. Slowly stir in the milk and simmer until just thick. 3. Season well with salt and pepper. 4. Whisk the eggs with 2 tbsp milk and scramble gently in butter. 5. Plate the biscuits with gravy and eggs and add fresh pepper.