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
- For cooking this dish, it is ideal to use a fairly wide heavy-bottomed ceramic or stainless steel pot.
- 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.
- 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.
- Remove from heat and adjust seasoning as needed with salt, pepper, and pickled tomato juice
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.
- In a bowl, whisk together all dry ingredients and chives.
- Grate butter into dry mixture on large side of cheese grater, stirring into mixture to fully coat butter.
- Add buttermilk once the butter is fully incorporated, until dough just comes together. It should not be too sticky.
- 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.
- Place onto lined sheet pan and brush with melted butter.
- 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).