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Black-Eyed Peas with Quick Buttery Biscuits

A hearty, comforting dish combining tender black-eyed peas simmered with vegetables and served alongside soft, flaky homemade biscuits. perfect for cozy weeknights or holiday meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Black-Eyed Peas
  • 2 cups dried black-eyed peas rinsed
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 6 cups broth or water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 bay leaf
For the Quick Buttery Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 stick butter cold, cubed
  • 3/4 cup milk

Equipment

  • Large Pot
  • Baking Sheet

Method
 

  1. Rinse the black-eyed peas and set them aside.
  2. Heat the olive oil in a large pot. Add the onion, garlic, carrots, and celery. Cook until soft and fragrant.
  3. Pour in the peas and broth. Add salt, pepper, smoked paprika, and the bay leaf.
  4. Bring everything to a boil, then lower the heat and simmer until the peas become tender. This usually takes 45 to 60 minutes.
  5. While the peas cook, make the biscuits. Mix flour, baking powder, salt, and sugar in a bowl.
  6. Add the cold butter to the bowl. Use your fingers to rub it into the flour until it looks crumbly.
  7. Pour in the milk and gently mix until a soft dough forms.
  8. Turn the dough onto a floured surface. Pat it into a one inch thick circle and cut out biscuits.
  9. Place the biscuits on a baking sheet. Bake at 425 F for 10 to 12 minutes until golden.
  10. Serve the warm biscuits on top of the black-eyed peas or on the side.

Notes

If peas get too thick, add a splash of water or broth. Use cold butter for tender biscuits. You can also add diced tomatoes, cayenne, or sausage for extra flavor.