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Photo: Jennifer Davick; Styling: Buffy Hargett

Peppery Pork Biscuits

This is better than any drive-through breakfast item. We love the time-saving convenience of frozen biscuits. Save even more time by spreading these with your favorite store-bought jam for a savory-sweet combo.

Southern Living AUGUST 2013

  • Yield: Makes 10 to 12 servings


  • 1 pound pork tenderloin
  • 1/2 cup all-purpose flour
  • 1/4 cup plain white cornmeal
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon table salt, divided
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 10 to 12 frozen biscuits, baked
  • Fig-Onion Jam


1. Remove silver skin from tenderloin, leaving a thin layer of fat. Cut tenderloin into 1-inch-thick pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8- to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

2. Stir together flour, cornmeal, pepper, and 1/2 tsp. salt in a shallow dish. Pour milk into a bowl.

3. Sprinkle both sides of pork with remaining 1/2 tsp. salt. Dredge in flour mixture, shaking off excess. Dip in milk, and dredge in flour mixture again.

4. Fry pork, in 2 batches, in hot oil in a 12-inch cast-iron skillet over medium heat 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve on biscuits with jam.


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Peppery Pork Biscuits recipe