Peas And Dumplings
Peas and dumplings is a classic Southern dish that is surprisingly easy to make thanks to a can of refrigerated biscuits. This is comfort food at its very best that tastes like it’s straight from Grandma’s kitchen.
There’s something undeniably comforting about a bowl of Southern peas and dumplings.
Maybe because it’s one of the dishes I remember my Grandma making or maybe it’s just so darn good.
Either way, it’s the kind of dish that wraps you in warmth and is perfect for putting a little meat on your bones on chilly days.
My version tastes just as yummy as my Grandma’s with its rich buttery broth and biscuits, but I don’t spend all day making it.
I shortcut it with refrigerated biscuits and no one knows the difference because it is just as delicious!
Ingredients
To make this you’ll need:
- Peas– Frozen peas
- Water– To cook the peas in
- Milk– Whole is best
- Seasoned salt and freshly cracked black pepper– Because you aren’t using a lot of seasoning you want to stick to the good black pepper
- Butter– A whole stick
- Refrigerated biscuits– A 16.3 ounce can of the homestyle variety. You likely will only need 5-6.
How to Make
Southern peas and dumplings is so easy to make.
Just add the peas to a large pot with 3 cups of water.
Bring the water to a boil and as soon as as it comes to a boil turn the heat down to a simmer.
Simmer for 5 minutes before draining the water and returning the drained peas to the pot.
Stir the milk, salt, butter, and pepper into the pot.
Bring the mixture to a boil.
As soon as the milk boils, separate the biscuits and drop them into the pot.
Let the milk bubble up over the biscuits but not over the edge of the pot.
Turn the heat down so the milk is just at a simmer and let everything keep cooking for 2 to 3 minutes.
Then flip the biscuits over and let everything cook for another 2 to 3 minutes or until they biscuits are no longer sticky.
Serve warm with the pea gravy spooned over the biscuits.
Storing Leftovers
This dish is best enjoyed the day you make it.
However if you have leftovers you can store them in an airtight container in the fridge for up to 3 days.
The biscuits will absorb a lot of the liquid from the pea gravy.
Reheat the biscuits on the stovetop until warmed through.
Tips and Tricks
- Be careful not to overcook, or the biscuits will turn into hard little pucks like rocks
- Use your stove nobs and adjust the heat as needed! You don’t want the milk to boil over the pot.
- Whole milk is the best choice for this. Really try to avoid skim and low fat milk if possible.
Other Easy Southern Recipes
Southern peas and dumplings is easy down home comfort food that tastes like it came out of Grandma’s kitchen.
Make it and enjoy!
Looking for other easy Southern recipes?
Try these:
- Homemade Peach Cobbler
- Squash Casserole
- Creamy Honey Butter Skillet Corn
- Old Fashioned Cabbage Casserole
If you’ve tried this PEAS AND DUMPLINGS RECIPE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Peas And Dumplings
Ingredients
- 4 cups frozen peas
- 3 1/2 cups water
- 3 cups milk
- 1/2 tsp seasoned salt
- 1/8 tsp freshly cracked black pepper
- 1 stick butter
- 1 16.3 oz can refrigerated homestyle biscuits only need 5-6
Instructions
- Add the peas to a large pot, along with three cups of water. Bring to a boil, reduce to simmer for 5 minutes, then drain and return the peas to the pot.4 cups frozen peas, 3 1/2 cups water
- Add the milk, salt, butter, and pepper to the pot and stir everything together to combine. Bring the mixture to a boil.3 cups milk, 1/2 tsp seasoned salt, 1/8 tsp freshly cracked black pepper, 1 stick butter
- As soon as the milk begins to boil, separate and drop the biscuits into the pot. Let the milk bubble up over the biscuits, but NOT over the edges of the pot.1 16.3 oz can refrigerated homestyle biscuits
- Reduce the heat to a simmer, and continue cooking for 2-3 minutes. Carefully flip the biscuits, and simmer another 2-3 minutes- or until the biscuits are no longer 'sticky', and look just a little tough.
- Serve warm with the pea gravy spooned over the biscuit dumplings.
Nutrition
