SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 entree servings (or 8 side dish servings)
Number Of Ingredients 25
Steps:
- In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
- Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
- Preheat the oven to 375 degrees F.
- Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
- Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
- In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.
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Karlose guerrero
[email protected]I'm not sure what I did wrong, but my black-eyed peas turned out dry and the biscuits were tough.
Shyam Vlog
[email protected]This is a great recipe for a quick and easy weeknight meal. The black-eyed peas are healthy and the biscuits are a delicious treat.
Tuli akter
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the black-eyed peas and the biscuits.
Tabitha Newberry
[email protected]This recipe is amazing! The black-eyed peas were so flavorful and the biscuits were the best I've ever had.
Rizwan Altaf
[email protected]I followed the recipe exactly and the black-eyed peas turned out mushy. The biscuits were also dry.
Kymani Smith
[email protected]This recipe is a keeper! The black-eyed peas were cooked perfectly and the biscuits were so fluffy. I will definitely be making this again.
mirfan younas
[email protected]I've made this recipe several times and it always turns out great. I love the combination of the black-eyed peas and the buttery biscuits.
Bolarinwa Kola
[email protected]The peas were a bit bland for my taste, but the biscuits were excellent.
Demarco Lynch
[email protected]This is my go-to recipe for black-eyed peas and biscuits. It's always a crowd-pleaser.
Shadeysha Greene
[email protected]I'm not a huge fan of black-eyed peas, but this recipe changed my mind. The peas were cooked perfectly and the sauce was flavorful. The biscuits were also light and fluffy.
Max Esquivel
[email protected]These black-eyed peas are a staple in my kitchen. They're so easy to make and always a hit with my family. The buttery biscuits are the perfect accompaniment.