Classic Southern Biscuits
Nothing says Southern comfort quite like a fresh batch of homemade biscuits. These fluffy delights are perfect for breakfast, lunch, or dinner. Here’s a recipe that you’ll definitely want to keep in your collection.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
Preheat your oven to 450°F (230°C). In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually stir in the buttermilk until the dough comes together. Turn the dough onto a floured surface, knead it gently a few times, and roll it out to about 1-inch thickness. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 10-12 minutes until golden brown.
Fried Green Tomatoes
This iconic Southern dish embodies the essence of comfort food. Crispy on the outside and tangy on the inside, fried green tomatoes are a perfect appetizer or side dish.
- 4 medium green tomatoes, sliced into 1/4-inch thick rounds
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Begin by heating about 1 inch of oil in a heavy skillet over medium heat. In one bowl, combine the cornmeal, flour, salt, and pepper. In another bowl, pour the buttermilk. Dip each tomato slice into the buttermilk, then dredge in the cornmeal mixture. Fry the slices in hot oil until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels before serving.
Chicken and Dumplings
This hearty dish is a staple in many Southern households. It’s the ultimate comfort food, combining tender chicken with fluffy dumplings in a rich, savory broth.
- 1 whole chicken, cut into pieces
- 4 cups chicken broth
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
In a large pot, boil the chicken pieces in chicken broth until cooked through, about 30 minutes. Remove the chicken, let it cool, and shred it. Skim off any excess fat from the broth. In a bowl, mix the flour, baking powder, salt, and pepper. Stir in the milk and melted butter to form a dough. Return the broth to a gentle simmer and drop spoonfuls of the dumpling dough into the broth. Cook for about 15 minutes. Return the shredded chicken to the pot and heat through before serving.
Collard Greens with Ham Hocks
Collard greens are a traditional Southern side dish, often enjoyed with a smoky flavor from ham hocks. They’re not just nutritious but also packed with flavor.
- 2 lbs collard greens, rinsed and chopped
- 1 large onion, diced
- 2 ham hocks
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
In a large pot, sauté the diced onion until translucent. Add the ham hocks and broth, and bring to a boil. Once boiling, add the collard greens and reduce to a simmer. Cook for about 45 minutes to an hour until the greens are tender. Stir in apple cider vinegar, and season with salt and pepper before serving.
Peach Cobbler
For many, no Southern meal is complete without a dessert. Peach cobbler is a classic that captures the essence of summer and is sure to impress your family and friends.
- 4 cups sliced fresh peaches (or canned peaches, drained)
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Preheat your oven to 350°F (175°C). In a large bowl, mix the sliced peaches, sugar, lemon juice, and cinnamon. Pour the peach mixture into a greased baking dish. In another bowl, combine the flour, baking powder, salt, milk, and melted butter until smooth. Pour the batter over the peaches but do not stir. Bake for 40-45 minutes or until golden brown and bubbly.
Shrimp and Grits
This dish originated in the Lowcountry of South Carolina and has become a beloved Southern classic. It’s creamy, savory, and utterly satisfying.
- 1 cup grits
- 4 cups water or chicken broth
- 1 lb shrimp, peeled and deveined
- 2 tablespoons butter
- 1/2 cup diced bacon
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
In a pot, bring the water or broth to a boil and stir in the grits. Reduce heat and cook until thick and creamy, about 20 minutes. In a skillet, cook the bacon until crispy. Add the onion and bell pepper, and sauté until soft. Add the shrimp, garlic powder, salt, and pepper, cooking until the shrimp turn pink. Serve the shrimp mixture over a bed of creamy grits.
Hushpuppies
These crispy, golden-brown balls of cornmeal dough are a Southern favorite, often served as a side to fried fish or enjoyed on their own.
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup diced onion
- Vegetable oil for frying
In a bowl, combine the cornmeal, flour, baking powder, and salt. Stir in the buttermilk and diced onion until just combined. Heat oil in a deep skillet over medium heat. Drop spoonfuls of the batter into the hot oil, frying until golden brown on all sides. Drain on paper towels before serving.
Conclusion
These Southern comfort food recipes are more than just meals; they are a connection to tradition and family. Each dish carries with it memories and flavors that harken back to simpler times. Whether you’re hosting a gathering or enjoying a quiet dinner at home, these “never wrote Southern recipes” will surely bring warmth and happiness to your table. So, roll up your sleeves, gather your loved ones, and create your own Southern culinary memories with these delightful recipes.
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Collard Greens
No Southern meal is complete without a side of collard greens. This nutrient-rich leafy green is often slow-cooked to perfection, providing a savory complement to any dish.
- 2 lbs collard greens, cleaned and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 smoked ham hock or bacon (optional)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
In a large pot, sauté the onion and garlic until fragrant. Add the collard greens and cook for a few minutes until they start to wilt. Pour in the chicken broth and add the ham hock or bacon for flavor. Bring to a simmer and cook for 45 minutes to an hour until the greens are tender. Stir in apple cider vinegar, and season with salt and pepper before serving.
Biscuits and Gravy
This hearty breakfast dish is a Southern staple, combining flaky biscuits with a rich and creamy sausage gravy that is perfect for any occasion.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 lb breakfast sausage
- 2 cups milk
- Salt and pepper to taste
Preheat your oven to 425°F (220°C). In a bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn the dough onto a floured surface and gently knead a few times before rolling it out to about 1-inch thick. Cut into rounds and place on a baking sheet. Bake for 15-20 minutes until golden brown. For the gravy, cook the sausage in a skillet until browned. Sprinkle in flour and cook for a minute before slowly adding milk. Stir until thickened, and season with salt and pepper. Serve the gravy over the warm biscuits.
Fried Green Tomatoes
This iconic dish captures the essence of Southern cooking with its crispy exterior and tangy flavor. Perfect as an appetizer or side dish!
- 4 green tomatoes, sliced
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, beaten
- Vegetable oil for frying
In a bowl, mix the cornmeal, flour, salt, and pepper. Dip each tomato slice into the beaten eggs, then dredge in the cornmeal mixture. Heat oil in a skillet over medium heat and fry the tomatoes until golden brown on both sides. Drain on paper towels and serve warm with a side of ranch dressing or remoulade.
Conclusion
Southern comfort food is a celebration of flavors, traditions, and the joy of gathering around the table. These “never wrote Southern recipes” not only fill the stomach but also the heart. So take the time to create these dishes in your kitchen, share them with loved ones, and enjoy the stories and laughter that accompany these special meals.
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Chicken and Dumplings
This warm and comforting dish is a classic Southern favorite that combines tender chicken with fluffy dumplings in a savory broth, perfect for family gatherings or chilly evenings.
- 1 whole chicken, cut into pieces
- 8 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup milk
In a large pot, bring chicken broth to a boil and add the chicken pieces, onion, carrots, celery, and thyme. Cook until the chicken is tender, about 30-40 minutes. Remove the chicken, shred the meat, and return it to the pot. In a separate bowl, mix flour, baking powder, and salt. Stir in melted butter and milk until just combined. Drop spoonfuls of the dumpling mixture into the simmering broth. Cover and cook for 15-20 minutes until the dumplings are fluffy. Serve hot for a satisfying meal.
Red Velvet Cake
No Southern gathering is complete without dessert, and red velvet cake, with its vibrant color and delicious cream cheese frosting, is always a showstopper!
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Preheat your oven to 350°F (175°C). In a large bowl, mix flour, sugar, baking soda, salt, and cocoa powder. In another bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix the wet and dry ingredients until just combined. Pour into greased cake pans and bake for 25-30 minutes. For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar. Frost the cooled cake layers generously, and enjoy a slice of this Southern classic!
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