Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits
A cozy Southern classic made easy; smoky black-eyed peas simmered with greens and topped with fluffy, buttery drop biscuits. Perfect for New Year’s luck or a comforting weeknight meal.
Equipment
- Cast Iron Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Skillet Black-Eyed Peas
- 2 cups black-eyed peas canned or cooked from dry
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 cup collard greens or kale/spinach, chopped
- 2 cups vegetable broth or water
- 2 tbsp olive oil or bacon drippings
Quick Buttery Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter cold, cubed
- 3/4 cup milk
Instructions
- Heat a large cast iron skillet over medium heat. Add olive oil or bacon drippings.
- Add chopped onion and sauté until soft, about 5 minutes. Add garlic, smoked paprika, and cayenne; stir until fragrant.
- Add black-eyed peas and broth. Simmer gently for 10–15 minutes.
- Fold in chopped greens and cook until wilted. Season with salt, pepper, and hot sauce to taste.
- Meanwhile, preheat oven to 425°F. In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles crumbs.
- Stir in milk just until combined. Drop spoonfuls onto baking sheet. Bake 12–15 minutes until golden.
- Serve black-eyed peas hot, with biscuits on the side or on top.
Notes
Use smoked turkey or ham hock for extra flavor. Add shredded cheese or herbs to the biscuits if desired. Leftovers reheat beautifully in a skillet.