In Appalachian and Southern cooking, "white gravy" is a simple flour-and-milk gravy made from pan drippin’s or grease. Served over biscuits, it’s a breakfast staple - sometimes called "sawmill gravy" on menus, but usually just "gravy" at home.
★ White gravy is often the "default" gravy with biscuits. At home it’s just called "gravy." Menus may list it as "sawmill gravy," but that name is mostly restaurant talk. ★
Origin and Etymology
Derived from European milk-based gravies, it became a staple in the South and Appalachia where flour, lard, and milk were everyday ingredients. Lumber camps popularized the name "sawmill gravy," but families mostly just called it "gravy."
Usage Notes
Still common in Appalachian and Southern kitchens. Served over biscuits, fried chicken, or potatoes. Outsiders often meet it first as "biscuits and gravy" in diners.
Created by The Hillbilly Dude, this site is a growing field guide to culture, speech, memory, and meaning - rooted in Appalachia but reaching across the world. Every slang word, saying, accent and story is gathered from first-hand experience and trusted sources. The goal: preserve authentic voices and share them with writers, learners, and culture lovers everywhere - with a little humor thrown in here and there. Read more...
We never called it 'white gravy' unless there was a question as to what kind we's gonna eat. Biscuits always just got 'gravy' in our house. Still do. 
