Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits


Makes ~10-11 cups.  Best made at least 1 day in advance.  

⅓ lb bacon ends & pieces, chopped
2 ounces butter
3 each spring onions bulbs & tops, diced
1 each green garlic, finely chopped
1 bunch turnips & their greens (or just turnips)  –  turnips halved or quartered, greens chopped
4-5 each carrots (medium size), cut into half moons
¼ cup whiskey   
1 bunch baby collards, washed & chopped
1 bunch kale or other cooking greens, washed & chopped
2 qt chicken or pork stock
2-3 each bay leaves
½ jar doux south drunken tomatoes, quartered + juice from the tomatoes as needed to adjust the flavor
2 T kosher salt
2 T fresh ground black pepper

  1. For cooking this dish, it is ideal to use a fairly wide heavy-bottomed ceramic or stainless steel pot.
  2. Over medium-high heat, render bacon pieces in butter until almost crisp.  Once rendered, add spring onions & green garlic and sweat until translucent.  At this point, add turnips & carrots, cook ~1-2 min stirring frequently.  Deglaze with whiskey and reduce until pot is almost dry.
  3. Add remaining ingredients except drunken tomatoes.  Bring soup to a simmer, and cook for ~30 minutes or until the greens are tender.  When soup is done, add tomatoes and simmer for another 5 minutes.
  4. Remove from heat and adjust seasoning as needed with salt, pepper, and pickled tomato juice

Buttermilk-chive biscuits

Makes ~20 x 2.25” biscuits

20 ounces AP flour(4.5 cups)
⅔ ounces salt (5 tsp)
1 ¼ ounces baking powder (2.5 Tbl)
1 Tbl black pepper, fresh ground
¼ cup chives, chopped                  
7 ounces butter, super chilled (~20min in freezer okay)
13+ ounces  buttermilk

Pre-heat oven to 425F.

  1. In a bowl, whisk together all dry ingredients and chives.
  2. Grate butter into dry mixture on large side of cheese grater, stirring into mixture to fully coat butter.
  3. Add buttermilk once the butter is fully incorporated, until dough just comes together.  It should not be too sticky.
  4. Turn the dough out onto a cool surface, kneading the dough just briefly for consistency in texture.  Roll to ½ - ⅔ inch thick (re-rolling the scrap is okay) and cut into your desired size.
  5. Place onto lined sheet pan and brush with melted butter.
  6. Bake the biscuits ~13-15 minutes, or until golden brown.

**These biscuits can be made and immediately frozen (not cooked) to be used another day.  If baking from frozen, put biscuits straight from the freezer into a 375F oven for 22-25 minutes (or until golden).