Recipe courtesy of Chloe Coscarelli

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 35 min
  • Yield: 4 entree servings (or 8 side dish servings)
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2 tablespoons olive oil

1 large onion, finely chopped 

1 green bell pepper, seeded and diced 

2 cups roughly chopped collard greens (1/4-inch ribbons)

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 

Two 15-ounce cans black-eyed peas, rinsed and drained 

One 15-ounce can tomato sauce 

1/4 cup gluten-free soy sauce 

1/3 cup packed brown sugar 

2 tablespoons white or apple cider vinegar 

Quick Buttery Biscuits, recipe follows

Whipped Maple Butter, recipe follows

Quick Buttery Biscuits:

2 cups all-purpose flour, plus extra for the work surface

1 tablespoon baking powder 

3/4 teaspoon fine salt 

1/2 cup vegan margarine, plus extra melted margarine, for brushing 

3/4 cup soy, almond or rice milk 

1/3 cup sliced scallions

Whipped Maple Butter:

1 cup vegan margarine, at room temperature

1/4 cup maple syrup 


Special equipment:
a 2 1/2-inch round cookie or biscuit cutter
  1. 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.
  2. 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.

Quick Buttery Biscuits:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.

Whipped Maple Butter:

  1. 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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