
Black Bean Soup with Vegan Cornbread and Collard Greens
A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.
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A savory ham biscuit – quick to make and perfect for a busy morning or a satisfying lunch!

Fluffy, buttery buttermilk biscuits filled with savory, salty country ham. A beloved Southern classic perfect for breakfast, brunch, or as a party appetizer. Simple to make and irresistibly good.
Serving size: 1 serving
Prepare for Baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the 8 tbsp of cubed butter in the freezer for 10-15 minutes while you gather other ingredients.

A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.


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A savory ham biscuit – quick to make and perfect for a busy morning or a satisfying lunch!
This southern dish is perfect for lunch. With 656.47 calories and 24.16g of protein per serving, it's a nutritious choice for your meal plan.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until well combined.
Cut in the Butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Form the Dough: Pour the cold buttermilk into the flour mixture. Use a fork to stir until a shaggy, slightly sticky dough forms. Be careful not to overmix.
Laminate and Cut Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and pat it out again to a 1-inch thickness. Repeat the folding process one more time. Finally, pat the dough to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter, press straight down to cut out 8 biscuits. Do not twist the cutter. Arrange the biscuits on the prepared baking sheet.
Bake the Biscuits: Brush the tops of the biscuits with about half of the melted butter (about 1.5 tbsp). Bake for 12-15 minutes, or until the biscuits are tall, fluffy, and golden brown on top.
Cook the Country Ham: While the biscuits are baking, heat the remaining 1.5 tbsp of melted butter in a large skillet over medium heat. Add the country ham slices and cook for 1-2 minutes per side, just until warmed through and slightly crisped at the edges. Remove from the skillet and set aside.
Assemble and Serve: Once the biscuits are done, let them cool for a minute. Carefully split each warm biscuit in half. Place a slice of cooked country ham inside each biscuit and serve immediately.