10 dishes you wouldn’t usually pair with biscuits

Rachel Taylor
Southern Kitchen

We’ve stepped outside of the box to bring you some dishes that you wouldn’t normally think of eating with biscuits. Once you try these combinations we bet you’ll be asking yourself “why you didn’t try them sooner?”

Anne Byrn’s Braised Pot Roast with Sweet Onion Gravy

Pot roast is a one dish wonder that sounds complicated, but couldn’t be simpler. When done cooking the juices from the beef, vegetables and onions have mixed and mingled to form their own gravy. Potatoes are a common pot roast side, but biscuits sound like a delightful alternative. You’ll be able to soak up all of the gravy on your plate with a biscuit.

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Shrimp Clemenceau

Popularized by New Orleans restaurants like Galatoire’s, this shrimp dish is a mix of shrimp, mushrooms, potatoes and peas covered in a lemon butter sauce. The seafood dish is a great, fresh summery dish, but if you want to add a little more substance to the plate add buttermilk biscuits to the side. 

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Virginia Willis’ Grilled Gumbo

It’s almost grilling season and we’re ready to grill up some delicious burgers and hot dogs. We’re also ready to try grilling something you’d normally find cooking on the stove. Virginia Willis brings gumbo outdoors with a mix of grilled chicken, shrimp and spicy andouille sausage and classic gumbo veggies, like peppers, sweet onions, tomatoes, and okra. While it doesn’t have a thick broth like normal gumbo, this lighter alternative still goes well with biscuits.

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Cast Iron Pork Chop with Red-Eye Gravy

It would be devastating to finish these pork chops and leave behind any red eye gravy. The traditional gravy has strong notes of black coffee and flavors from the pork chops. Instead of serving grits with these pork chops, use buttermilk biscuits as a side. The biscuits will soak up all of the gravy that’s left behind on the plate. 

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Grilled Trout with Lemon and Fresh Herbs

This easy-to-grill fish recipe is bursting with flavor from fresh herbs and olive oil. We’re in the mood for buttermilk biscuits on the side, which will add texture to the plate and add butter to the flavor palate of the plate. 

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Low and Slow Braised Beef Brisket

Brisket can be found at cookouts and restaurants throughout the South. We’ve paired this meat with cornbread, baked beans and coleslaw, but you rarely see biscuits as a side option for brisket. Better yet, we think biscuits not only belong as a side, but are the perfect vehicle to create a brisket biscuit sandwich. 

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Virginia Willis’ Bourbon Baked Ham

Coated in a mixture of bourbon, honey, orange juice and mustard, this classic Southern ham is a favorite around the holidays, but feel free to cook it for brunch or Sunday supper. Biscuits should definitely be on the plate alongside this savory dish. If you have leftovers, easily create a ham and cheese biscuit sandwich with slices of ham and cheddar cheese.

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Cast Iron Seared Rib-Eye Steak

It’s time to change your regular steak and potato routine by getting rid of the potatoes every once in a while. The best alternative to take their place? Biscuits, of course. 

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Cornmeal-Fried Catfish with Scallion Tartar Sauce

Biscuits pair well with fried chicken, so why not pair them with another Southern fried food? Swap out fried chicken with this catfish the next time you want a biscuit sandwich. A full catfish filet might be too big for a biscuit sandwich, so think about cutting the fish filets in half before frying so they work better on a sandwich. 

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Instant Pot Barbecue Pork Shoulder

With an Instant Pot, any home chef can cook a mean barbecue pork shoulder. The resulting dish in our new favorite pressure cooker produces a tender pork shoulder that falls apart in your mouth, and a braising liquid we normally serve over grits. Swap out the grits for buttermilk biscuits to soak up every last drop of the tasty liquid on your plate. Think about using biscuits as the bread for a pulled pork sandwich. The biscuits are a little sturdier than a roll, so you can use as much barbecue sauce as you want.

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Rachel Taylor is a staff writer at Southern Kitchen. She moved to Atlanta earlier this year after graduating college in Maryland, and has been a digital audience specialist at the Atlanta Journal-Constitution and Politically Georgia, as well as a freelance writer for publications such as USA Today and the Delmarva Daily Times on Maryland’s Eastern Shore. She has lived in France and Italy, and loves to travel.