Rory’s Overall Breakfast – A Southern Diner Classic You Can Make at Home

A Little Backstory

There used to be a restaurant up in Columbia, Tennessee called Marcy Jo’s Mealhouse. It was about an hour from our house, so we didn’t go often, but any time we were headed that direction on a trip, we’d plan our whole morning around stopping there for breakfast. It was one of those little hole-in-the-wall places where the food was just that good.

Marcy Jo’s was started by country singer Joey Feek and her sister-in-law, Marcy Gary. Joey’s husband, Rory Feek — the songwriter of the duo Joey + Rory — was often around, and he’s known for wearing overalls just about everywhere he goes. So when they put together a big signature breakfast at the restaurant with biscuits and gravy covering absolutely everything on the plate, they named it after him: Rory’s Overall Breakfast. The gravy is over all of it. And that’s Darren wearing overalls in this video — a little nod to the original.

This was Darren’s favorite thing to order, every single time we went. He’d always open the menu and look around, but I’d tease him — you know exactly what you’re getting. And he did. Sadly, Marcy Jo’s closed its doors for good a couple years back, and we were heartbroken when we found out. So today we’re doing the next best thing — recreating it at home. And if you haven’t had this combination before, I’m telling you, it’s like biscuits and gravy went to glory.

Now, I’ll be honest — I’m not a huge gravy person. Darren was always the one who’d order this, and I’d sneak bites off his plate. But even for someone like me who doesn’t love gravy, this breakfast is worth making. It’s cozy, it’s hearty, and it’s the kind of meal that makes you want to sit down at the table and take your time.

What You’ll Need

Prep Time: 25 minutes Rise Time: 1 hour (hands-off) Cook Time: 35 minutes Total Time: About 2 hours Servings: 4

For the Angel Biscuits

• 2½ cups self-rising flour (plus extra for dusting)
• ¼ cup sugar, divided
• 1 teaspoon salt
• 1 packet (2¼ teaspoons) rapid rise instant yeast
• ¼ cup warm water
• 1 cup buttermilk
• ½ cup (1 stick) butter, melted
• 2 tablespoons butter, melted (for brushing on top)

For the Sausage Gravy

• 1 pound breakfast sausage (mild or hot, whichever you prefer)
• 2 heaping teaspoons dried minced onion (optional)
• ⅓ cup all-purpose flour
• 3½ cups whole milk
• ½ teaspoon seasoning salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ⅓ teaspoon ground sage
• ⅓ teaspoon dried thyme
• Additional salt to taste

To Assemble

• 8 slices regular-cut bacon
• 4 eggs (one per serving)
• Shredded cheddar cheese for topping
• A little butter or nonstick spray for the eggs

How to Make It

Start with the biscuits — they need about an hour to rise while you work on everything else.

1. Activate the yeast. In a small bowl, combine ¼ cup warm water (warm, not hot — hot will kill the yeast) with the packet of yeast. Sprinkle in a little pinch of the sugar to help it along, give it a stir, and set it aside to get frothy while you measure everything else.

2. Mix the dry ingredients. In your mixing bowl, add the 2½ cups of self-rising flour. Use the dip-level-pour method so you don’t end up with too much flour — dip the measuring cup in, level it off, and pour it in the bowl. Add the rest of the sugar (you used a pinch in the yeast, add the rest here) and the teaspoon of salt. Stir it all together.

Tip: If you don’t keep self-rising flour on hand, you can use all-purpose and add your own leavening — look up a substitution chart. But self-rising saves you a step.

3. Bring it together. Make a little well in the center of your flour. Pour in the buttermilk, the melted stick of butter, and the frothy yeast mixture. Stir gently — you don’t want to overmix. If the dough looks a little too sticky, sprinkle in just a touch more flour until it’s manageable.

Tip: No buttermilk? Add a tablespoon of lemon juice or vinegar to 1 cup of regular milk, stir, and let it sit for a minute. It’ll curdle just like buttermilk and work beautifully for baking.

4. Shape and cut. Turn the dough out onto a well-floured surface. Sprinkle more flour on top and pat it down with your hands (no rolling pin needed) until it’s about ½ to ¾ inch thick. Gently fold and turn the dough about 8 or 9 times — this creates those lovely fluffy layers in the center. Dip your biscuit cutter in flour and press straight down — do not twist, because twisting seals the edges and keeps the biscuit from rising tall. Place the biscuits on your baking pan close together but not quite touching. Gather the scraps, pat them out once, and cut one more.

5. Let them rise. Cover the pan with a clean towel or paper towel and set it in the warmest spot in your kitchen (away from any drafts) for about an hour. They won’t double in size, and that’s okay — most of the rise happens in the oven thanks to that self-rising flour.

6. Start the gravy while the biscuits rise. Heat a large skillet over medium heat and add the pound of sausage. Break it up as it browns. If you want a little extra flavor, sprinkle in a couple of heaping teaspoons of dried minced onion now (or chop up about ½ a fresh yellow onion if you have one). Cook until the sausage is fully browned and you don’t see any pink.

7. Make the roux. Without draining the sausage, sprinkle ⅓ cup of flour evenly over the top and stir it in. Let it cook for about 2 minutes — this gets that raw flour taste out.

8. Add the milk and seasonings. Turn the heat down to medium or medium-low. Pour in 3½ cups of milk, stirring constantly. Add the seasoning salt, black pepper, garlic powder, sage, and thyme. Keep stirring — the gravy will thicken gradually as it heats, and it’ll really start to thicken once it bubbles. Give it about 5–6 minutes total. Taste and add regular salt if needed. When it coats the back of a spoon nicely, pull it off the heat.

Tip: If your gravy gets too thick as it sits (and it will), just splash in a little more milk and warm it back up gently.

9. Bake the bacon. While the gravy finishes, lay the bacon out on a sheet pan and bake at 365°F for about 12–18 minutes, depending on how thick it is. You want it nice and crispy. Transfer to paper towels to drain.

10. Bake the biscuits. Once the biscuits have risen for about an hour, pop them into a 400°F oven for 10–12 minutes, until the tops are golden. As soon as they come out, brush the tops with the 2 tablespoons of melted butter.

11. Fry the eggs. Heat a nonstick skillet on medium-low with a little nonstick spray or butter. Crack in your eggs, sprinkle with a little salt, and cover with a lid that sits on top of the pan (not touching the eggs). The lid traps just enough steam to set the whites while keeping the yolks bright yellow and runny. About a minute, that’s all it takes.

12. Build the plate. Split an angel biscuit open and lay it on the plate. Slide a fried egg on top. Add two slices of bacon across it. Spoon a generous ladle of that warm sausage gravy right over everything — that’s where the “overall” in the name comes from. Finish with a little shredded cheese.

Now you’re ready to dig in. Just have a napkin handy.

Tips & Notes

• The yeast temperature matters. If your water is too hot, it’ll kill the yeast and your biscuits won’t rise. Warm — like warm bath water — is what you’re after.
• Don’t twist the biscuit cutter. Straight down, straight up. Twisting seals the edges and keeps them from rising tall.
• Cook your eggs however you want. Darren likes his sunny-side-up so the yolk runs into the biscuit. Over-easy, scrambled, even poached would all work here.
• Hold the gravy warm on low heat while you finish the eggs — and if it thickens too much, a splash of milk will loosen it back up.
• Leftovers? The gravy reheats beautifully on the stovetop with a splash of milk. Biscuits reheat best wrapped in foil in a 300°F oven for about 10 minutes.

Frequently Asked Questions

1. What is Rory’s Overall Breakfast? It’s a signature breakfast dish from Marcy Jo’s Mealhouse in Columbia, Tennessee — a full Southern breakfast (biscuits, sausage gravy, bacon, and eggs with cheese) served all together on one plate, with the gravy poured over all of it. It was named for Rory Feek, the songwriter who’s known for wearing overalls.

2. Why are they called “angel biscuits”? Angel biscuits use three leavening agents — yeast, baking powder, and baking soda (most of which is already in self-rising flour). The yeast gives them an especially light, fluffy, almost cloud-like texture compared to regular buttermilk biscuits.

3. Can I make the biscuit dough ahead of time? Yes. You can make the dough, shape the biscuits, and let them rise in the fridge overnight. Just let them come to room temperature for about 20 minutes before baking.

4. Can I use store-bought biscuits to save time? Absolutely. Canned biscuits or frozen biscuits will still give you a great plate of food. The homemade angel biscuits are special, but this breakfast is still delicious with shortcuts.

5. What’s the best sausage for sausage gravy? Any breakfast sausage works — mild, sage, or hot, depending on your preference. A higher-fat sausage gives richer gravy, but a leaner one works if you want to cut back a little.

6. Why is my sausage gravy too thin or too thick? Too thin: keep cooking — it thickens as it heats and bubbles. Too thick: add a splash more milk and stir. The gravy will also thicken as it sits off the heat, so always plan on loosening it with milk when you reheat.

7. Can I make this breakfast for a crowd? Yes — this recipe doubles beautifully. Make the biscuit dough in two batches rather than doubling in one bowl (easier to handle), and you’ll likely need two skillets for the gravy or a very large pot.

8. Is sausage gravy freezer-friendly? It can be frozen, though the texture changes slightly. Thaw overnight in the fridge and reheat gently on the stove with a splash of milk, whisking as it warms.

9. What kind of cheese should I use on top? Shredded sharp cheddar is our go-to — it melts fast from the heat of the gravy. Colby jack or a Monterey jack blend would also be great.

10. Where was Marcy Jo’s Mealhouse? Marcy Jo’s Mealhouse was located at 4205 Highway 431 in Columbia, Tennessee — right between Chapel Hill and Columbia in a little community called Pottsville. It was founded in 2007 by Joey Feek and her sister-in-law Marcy Gary, and closed permanently in January 2024 after 17 years.

---

Remember to go out today and find somebody who needs a little bit of kindness, and give them some of yours.

— Mary Katherine