The Southern Comfort Food Dolly Parton Eats Weekly

Country music icon Dolly Parton is no stranger to good food. The 10-time Grammy winner has never been shy about sharing her love of Southern cooking and released a 2006 cookbook called "Dolly's Dixie Fixin's" that includes family recipes from her Tennessee childhood. Last year, the country crooner took it a step further by collaborating with Duncan Hines on a line of cake mixes, to which she launched new goodies this January, including two kinds of brownies, buttermilk biscuits, and sweet cornbread (her secret-ingredient bacon drippings not included).

Considering her passion for incorporating comfort food into her work and public image, it's no surprise that the Country Music Hall of Famer isn't afraid of regularly indulging in her favorite recipes. While discussing the new Duncan Hines products in an interview with Eater, Parton divulged that there's one particular Southern dish she enjoys at least once a week — and it's not her famous chicken and dumplings.

Parton often has biscuits and gravy for breakfast

"I eat gravy and biscuits at least once a week for breakfast," Parton said in the interview. The legendary musician doesn't just leave it at a traditional sausage gravy, however — she also opts for a bit of sweetness to complement the savory dish. "With the same pan, I'll get a biscuit and put apple butter or jam or jelly on there. Whatever looks good. There's no bad way to eat a biscuit." We couldn't agree more, Dolly.

Dating back to the tail end of the 19th century, biscuits and gravy became an American breakfast staple due to their cheap cost and heartiness. Particularly in Appalachia, where the recipe is rumored to have originated, sawmill workers relied on the sausage gravy often associated with the dish to fuel them for a day of hard labor, giving it the nickname "sawmill gravy." In Parton's case, however, the comforting breakfast provides nourishment for a busy career of songwriting, philanthropy, acting, and performing. Maybe it was all that sausage and gravy that gave her the energy to pen "Jolene" and "I Will Always Love You" on the same day?