Best 2 Southern Skillet Black Eyed Peas With Quick Buttery Biscuits Recipes

In the realm of Southern comfort food, few dishes evoke the essence of tradition and hearty goodness like skillet black-eyed peas. These humble legumes, often paired with smoky bacon, tender ham hocks, or savory smoked sausage, simmer in a flavorful broth infused with aromatic spices, creating a symphony of flavors that warm the soul. Served alongside a batch of fluffy, buttery biscuits, this classic Southern meal is a feast for the senses, offering a delightful balance of textures and a comforting warmth that's perfect for any occasion.

This comprehensive recipe guide takes you on a culinary journey, providing detailed instructions for crafting both the skillet black-eyed peas and the accompanying quick buttery biscuits. Discover the secrets to achieving perfectly cooked peas that are tender yet retain a slight bite, while the savory broth bursts with a harmonious blend of spices. The biscuit recipe yields light and flaky layers that melt in your mouth, providing the perfect accompaniment to the hearty peas.

Whether you're a seasoned cook or a novice in the kitchen, this recipe guide is designed to empower you with the knowledge and confidence to create this timeless Southern dish. Impress your family and friends with a meal that embodies the spirit of Southern hospitality and culinary heritage. So, let's gather our ingredients, fire up the stove, and embark on a delightful cooking adventure!

Here are our top 2 tried and tested recipes!

SOUTHERN BLACK-EYED PEAS

Southern Black-Eyed Peas image

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Steps:

Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.

SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER

Southern Black-Eyed Peas and Cauliflower image

This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.

Provided by Tara Parker-Pope

Categories weekday, side dish

Time 30m

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can tomato sauce
1 cup water
1/4 cup soy sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegar

Steps:

In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1009 milligrams, Sugar 12 grams

Tips:

Use fresh or frozen black-eyed peas for the best flavor. If using dried peas, be sure to soak them overnight before cooking.
Don't overcook the peas. They should be tender but still have a slight bite to them.
Add a ham hock or smoked sausage to the pot for extra flavor.
Season the peas with salt, pepper, and garlic powder to taste.
Serve the peas with hot, buttered biscuits or cornbread.
For the biscuits, be sure to use cold butter and buttermilk. This will help to create flaky, tender biscuits.
Don't overwork the biscuit dough. Overworking the dough will make the biscuits tough.
Bake the biscuits in a hot oven until they are golden brown.

Conclusion:

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits is a classic Southern comfort food dish that is perfect for a weeknight meal. The peas are cooked in a flavorful broth with ham hock or smoked sausage, and the biscuits are light and fluffy. This dish is sure to please everyone at the table.