Pigs Figs and Biscuits: A Southern Biscuit Delight
Introduction
There’s just something magical about breakfast down South. It doesn’t start—but arrives—on the back of a hot, golden biscuit. Light, fluffy, and crisp on the bottom as if it knows it’s showing off. From there, the possibilities are as vast as a Southern front porch. Eggs? Of course. Grits? Always. Ham, bacon, or maybe a slather of tomato gravy that tastes like Sunday morning. And now, stepping onto the plate with their own kind of magic: Pigs, Figs, and Biscuits.
Here’s the real Southern twist: breakfast isn’t just for mornings. Nope. We’ll proudly serve it at supper, lunch, or whenever hunger taps you on the shoulder. It’s comfort food on call.
Some days, it’s pancakes and bacon, simple, sweet, and just enough. Other days, we go all in: grits, biscuits, eggs, meat, and maybe a little mischief. But let me tell you about one of my all-time favorites, Pigs, Figs, and Biscuits.
It’s a no-fuss, big-flavor breakfast that starts with biscuits (homemade or the good frozen kind you stash in the back of the freezer for mornings like this). Every respectable Southern kitchen has a jar of fig preserves hiding in the pantry. I’m lucky—there’s a fig tree out back that shows off every June. I turn those beauties into fig preserves, but don’t worry; the store’s got you covered if your backyard’s fig-less.
Now, all we’re missing is the pig. A petite pork tenderloin, sliced thin and fried just right. Juicy, savory, and perfect between those warm biscuits with a dollop of sweet fig.
So go ahead, settle in, pour yourself a cup of coffee, and stay awhile.
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The Inspiration Behind Pigs, Figs, and Biscuits
In the South, whether cooked indoors or under the open sky, serving a hearty meal is a cherished tradition. I’m all about the outdoors, whether it’s casting a line, stalking deer, or just floating in the water. And absolutely nothing beats cooking outside. Why settle for a soggy sandwich when you can fry up fresh-caught fish right by the river? Add some crispy hushpuppies, creamy coleslaw, and potato salad, and you’ve got a feast.
This particular breakfast idea was inspired by an article I read many years ago, likely in Southern Living, about a Southern family that hosted an annual dove hunt. This article immediately caught my attention because everything was set up to be cooked, served, and enjoyed outside on a beautiful fall morning—including the finest linens, china, table, and chairs. After the hunt, the hunters and their families would gather for an outdoor brunch, serving dishes that celebrated their shared experiences and memories. There were many recipes to sort through, but the one that caught my eye combined biscuits, pork, and fig preserves, a trio that resonated with my Southern roots. I could not wait to try it! Well, I absolutely loved the flavor combination!
The Star Ingredients of a Southern Breakfast Delight: Pigs, Figs, and Biscuits
Pigs, Figs, and Biscuits
- Biscuits: Homemade or quality store-bought frozen biscuits.
- Fig Preserves: Store-bought or homemade (see recipe below).
- Pork Tenderloin: Thinly sliced.
- Seasonings: Salt, pepper, and your favorite herbs.
- Flour or Cracker Meal: Something to dredge the sliced pork in.
- Cooking Oil: For frying
In today’s busy world, it’s totally okay to rely on time-saving helpers like a bag of frozen biscuits or a jar of store-bought fig preserves—your dish will still turn out delicious. Even with these shortcuts, you’ll end up with that 5-star, homemade-quality flavor that wows everyone. My favorite frozen biscuit is Walmart’s Great Value Southern Buttermilk Biscuits. Just in case you’re interested. So relax and enjoy the process; shortcuts help you get a great taste with less stress, and that’s something to feel great about.
A Southern Biscuit Delight
Whether you choose a frozen biscuit or to make a homemade one, this biscuit will delight.
Fried Peppered Pork Biscuit
Equipment
Ingredients
- 1 lb pork tenderloin
- 1 cup cracker meal
- 1½ tsp black pepper, freshly ground
- ½ tsp salt
- ½ cup milk
- ½ cup vegetable oil
- 12 frozen biscuits
Instructions
Prepare the Pork Tenderloin
- Remove silver skin from the pork tenderloin. Make sure to leave a thin layer of fat. Cut the tenderloin into ¼-inch thickness.
Prepare Dredge
- In a shallow bowl, stir together one cup of cracker meal, pepper, and ½ teaspoon of salt until well blended. In the second shallow bowl, pour the ½ cup of milk. Lightly salt the pork slices on both sides and dredge in flour mixture. Shake to remove any excess flour, then dip into the milk and dredge in the flour mixture again. Knock off excess flour and then repeat the process for all slices.
Bake the Biscuits
- Before I start frying the pork, I will place my favorite frozen biscuit into a preheated 425℉ oven to bake. Just follow the instructions on the package.
Fry the Pork
- Fry the pork slices in two batches in a 12-inch cast-iron skillet over medium heat for about 3 minutes per side or until golden brown. Drain on a wire rack placed over paper towels.
Serve
- Within minutes of frying the pork, the biscuits should be ready to come out of the oven. Split the biscuits, add the fried pork and spread on the Fig Onion Jam, recipe included, for a flavorful Pigs and Figs biscuit delight..
Notes
Nutrition
A Sweet and Savory Fig Onion Jam Spread
Elevate your Southern biscuits with this semi-homemade Fig and Onion Jam, a delightful blend of sweet and savory flavors that brings a touch of gourmet to your table. Combining the natural sweetness of figs with the rich, caramelized depth of onions, this jam offers a harmonious balance that’s both comforting and sophisticated.
Perfect for spreading on warm, buttery biscuits, this jam also pairs wonderfully with a variety of cheeses, making it an excellent addition to charcuterie boards. Its versatility extends to enhancing sandwiches, glazing roasted meats, or simply to enjoy by the spoonful.
Fig and Onion Jam
Equipment
Ingredients
- ½ cup chopped sweet onion
- 1 tsp olive oil
- ⅓ tsp dried rosemary
- ¼ tsp dried crushed red pepper
- 1 11.5 oz jar fig preserves
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
Instructions
Fig Onion Jam
- Saute’ chopped onion in hot olive oil in a medium saucepan over medium heat for 4 minutes. Add the rosemary and dried crushed red pepper flakes and saute’ 1 minute. Stir in the fig preserves, lemon juice, and kosher salt. Cook, stirring often, for another minute.
Serve
- Serve warm with the Fried Pepper Pork Biscuits recipe included with this post.
Notes
Nutrition
Serving Suggestions and Pairings
Pigs, Figs & Biscuits isn’t just breakfast; it’s a newfound Southern treasure on a plate. Light enough to keep you nimble, hearty enough to keep you happy. It’s a go-to for weekday mornings when you need a little extra cheer. But don’t stop there. This dish shines at holiday brunches, family gatherings, or anytime you want to impress without all the stress. Morning, noon, or night, it’s always the right time for a bite of Southern comfort.
Southern Tomato Gravy is another great choice to pair with the Fried Peppered Pork Biscuit.
Conclusion
So there you have it, Pigs, Figs & Biscuits: a Southern breakfast that’s as comforting as a porch swing on a lazy morning. Whether you’re feeding a crowd after a hunt or just treating yourself to something special, this dish brings incredible flavor to any table. It’s simple, satisfying, and steeped in tradition. Now, go on and give it a try! Discover the magic of Pigs, Figs, and Biscuits!
Happy Pigs & Figs!
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