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Sorghum Syrup Biscuits

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 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.

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Questions

What oven temperature does Sorghum Syrup Biscuits need?

For Sorghum Syrup Biscuits, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 14 minutes, in step 5.

Why fold instead of stir in Sorghum Syrup Biscuits?

Step 4 reads: "Turn dough onto a floured board, fold four times, pat into a 3/4-inch slab, and cut into rounds." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Do I need any special equipment for Sorghum Syrup Biscuits?

Beyond a knife and a board, the method uses a blender (step 2), a sheet pan (step 1) and parchment paper (step 1).

What can I use instead of self-rising flour in Sorghum Syrup Biscuits?

The entry for Sorghum Syrup Biscuits calls for 2 cups self-rising flour. In its place: For each cup, use a cup of all-purpose flour with one and a half teaspoons of baking powder and a quarter teaspoon of salt.

Can I make Sorghum Syrup Biscuits dairy-free?

Yes. The dairy in Sorghum Syrup Biscuits 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.

Serve it with

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