Sorghum Syrup Biscuits

Name: Sorghum Syrup Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups self-rising flour; 1/4 cup unsalted butter, cubed, chilled; 3/4 cup buttermilk; 1/4 cup unsalted butter, softened; 1/4 cup sorghum syrup

Flaky homemade buttermilk biscuits served warm with a sweet blend of rich sorghum syrup and butter.

30 minMediumServes 4380 cal/serving

AmericanBreakfastOvenVegetarianHalal-friendlyKosher-styleNut-FreeEgg-FreeSoy-FreeShellfish-FreeAlcohol-FreeNightshade-FreePork-FreeCorn-Free

Ingredients

2 cups self-rising flour
1/4 cup unsalted butter, cubed, chilled
3/4 cup buttermilk
1/4 cup unsalted butter, softened
1/4 cup sorghum syrup

Instructions

1

Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
2

In a large bowl, cut 1/4 cup cubed, chilled unsalted butter into 2 cups self-rising flour using a pastry blender until pea-sized crumbs form.
3

Pour in 3/4 cup buttermilk and stir gently with a fork until a soft dough comes together.
4

Turn dough onto a floured board, fold four times, pat into a 3/4-inch slab, and cut into rounds.
5

Place biscuits on the sheet and bake for 12 to 14 minutes until tops are golden brown.
6

Whisk 1/4 cup softened unsalted butter and 1/4 cup sorghum syrup together in a bowl until combined, then spoon over warm split biscuits.

Questions

Can I make Sorghum Syrup Biscuits dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, cubed, chilled, 3/4 cup buttermilk, 1/4 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Sorghum Syrup Biscuits gluten-free?

Yes. The gluten in this entry is 2 cups self-rising flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sorghum Syrup Biscuits keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sorghum Syrup Biscuits?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Spiced Cranberry Apple Punch drink
Air Fryer Garlic Parmesan Green Beans side
Iced Einspanner drink

Cook this free in the app

Textual Chef is a plain-text cooking reference of 3,876 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.