tenderloin biscuits
Today I’m going to share with you my very favorite breakfast in all of the world – tenderloin biscuits. It’s really just hard to beat it. Little Buddy would say his favorite breakfast includes some type of a waffle and mine revolves around a buttermilk biscuit.

Is it a sign of the times?

I remember growing up Mama would fix biscuits for breakfast a whole lot more than she would waffles. Maybe it’s because my Daddy preferred it that way, but regardless, waffles weren’t served nearly as often at her table as they have been at mine since I’ve grown up.

But, maybe I should start right now and change that situation. Everyone here loves buttermilk biscuits, they couldn’t be any easier to make, and they practically go with everything!

And you know what? These pork tenderloin biscuits can be ready in 15 minutes or less.

No kidding.

Talk about a major win!

Even better, why not go ahead and cook a whole week’s worth of tenderloin biscuits, wrap them carefully and put them in the freezer? Then, for a busy morning on the go, just grab one, pop it in the microwave and enjoy a delicious homemade breakfast that surely beats anything out of a box or a drive thru.




Who wouldn’t love that?

Easy on you and delicious for them!

So, here’s how I make them.


Southern Tenderloin Biscuits Recipe

Southern Tenderloin Biscuits recipe make a perfect breakfast recipe. Get this family favorite tenderloin biscuits recipe that you'll love.

Review Recipe

Print Recipe

Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Servings: 12
Author: Robyn Stone | Add a Pinch



  • Prepare your buttermilk biscuits following the recipe.
  • Slice your pork tenderloin into about 12 slice 1 1/2 inches thick. Heat olive oil in a large skillet over medium heat. Place tenderloin slices in skillet and cook for about 3 minutes on each side. Remove to a plate and let rest for about 3 minutes.
  • Split open a biscuit and place one to two slices of pork tenderloin inside. Top with slices of cheddar cheese and top half of biscuit. Press lightly.
  • Allow to sit for a bit to allow the cheese to melt slightly. If it does not, place assembled biscuits onto sheet pan and back into the oven for about 2 minutes to warm and allow the cheese to melt.
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Now, I really think you should make these soon. You are going to LOVE them.



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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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22 Comments Leave a comment or review

  1. Yum! I love a tenderloin biscuit! In my hometown, there were several ladies who got up at the crack of dawn, made huge batches of tenderloin biscuits and sold them at local convenient stores. I love your biscuit bowl, by the way. I just wrote a post about biscuits and my grandmother’s wooden bowl that was passed down to her. Those things are treasures! Thanks for sharing and inspiring to me to cook a little tenderloin!

    1. Oh my goodness, those family heirlooms are just absolutely precious, aren’t they? I can’t wait to read what you wrote about your grandmother’s bowl, Rachel.

  2. Lawsie mercy Robyn! I didn’t think I was hungry, but my stomach is growling. And there’s nowhere around here to run get something like this. Gotta make our own soon!

  3. I haven’t had a biscuit since I can’t remember when. I’ve got to make them soon because I really miss them. I’m the only one who eats biscuits for breakfast around here. 1. They don’t eat biscuits and 2. Biscuits are cookies.

    I could easily move in with you ๐Ÿ™‚

    1. I always forget that biscuits are really cookies where you are! You should be the official Southern biscuit maker in your area! You’d most definitely have the market cornered! ๐Ÿ™‚

  4. omgosh, I’d LOVE to have this for breakfast. I’m so tempted to go grab a biscuit right now and just nosh on it. Except, it wouldn’t be anything like yours so I guess I’m going to have to bookmark this & make it for breakfast on the weekend! ๐Ÿ™‚

    1. Can’t wait to hear how you like it, Julie! I’m personally headed off to check out your buffalo chicken mac and cheese – whoa!

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