Sweet Biscuits with Sorghum Butter
Full of flavor, tender, and PERFECT with a cup of coffee, these sweet biscuits with sorghum butter are lip-smackin’ delicious.
With the weather getting on the chillier side, and along with recent rain, I was craving biscuits for some odd reason. But biscuits with some sort of spread smoothed on them. I was just reading about sorghum syrup and how people love to slather that on simple white bread. What a perfect reason to make some biscuits–sorghum syrup’s gotta be amazing on biscuits! See my train of thought? 😉
This biscuit is actually a shortbread recipe so it’s slightly sweet. It’s sweetened with a little bit of Golden Barrel Organic Cane Sugar and a splash of vanilla, which I highly recommend you don’t leave out. You can really taste the vanilla in these and it’s so so good.
Simply work cold butter into the dry ingredients, then mix in the buttermilk until it just comes together. You don’t want to overwork your batter here. Nobody likes a hockey puck for a biscuit, and that’s what’ll happen if you mix it too much–end result will be a tough biscuit instead of a tender one.
I used a biscuit cutter to cut the dough into circles, but if you don’t have one, fear not. Simply use a sharp knife to cut into either squares or circles. You do want the dough cut instead of just formed with your hands; this cause the biscuit to rise nicely.
When you think of shortbread, springtime naturally comes to mind, right? Strawberry season. But I’m here to tell you you can enjoy shortcake year-round. Just pair it with a deeper-flavored taste like sorghum syrup. What is sorghum syrup you ask? Sorghum is a type of grass that’s grown in the southern United States. Kentucky is a leading state in sorghum production. As a matter of fact, Golden Barrel gets their sorghum from an Amish farmer in Kentucky. 🙂
The flavor of sorghum syrup is a little hard to describe. It’s somewhere between molasses, maple syrup, and honey. It’s really delightful. And, like I said, perfect for this time of year. In the fall and winter, deeper flavors are welcome and sorghum syrup sure hits the mark here. Paired beautifully with softened butter makes this sweet topping creamy and easy to spread. It really is a match made in culinary heaven.
My husband came home from work hungry other day and I offered up this treat for him and he literally savored every bite and declared it the perfect snack. So, there ya go: all the testimony you need. 😉 This is kid-friendly too; my boys loved it.
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3 Tbsp Golden Barrel organic cane sugar
- 1/2 cup (1 stick) cold butter, diced
- 2 tsp vanilla extract
- 1 egg
- 1 cup buttermilk
- 2 tsp milk, optional; for topping
- 2 tsp Golden Barrel organic cane sugar optional; for topping
- 1 cup (2 sticks) butter, softened
- 1/2 cup Golden Barrel Sorghum Syrup
- Preheat oven to 425 degree F. Line baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the dry ingredients: flour, salt, baking powder and soda, and sugar. With a pastry cutter or fork, work in the cold butter until the mixture is crumbly.
- In a small bowl, whisk together the egg, vanilla, and milk until smooth. Pour wet mix into dry mix (all at once), stirring until liquid is absorbed. Do not overwork batter.
- Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it's about 1/2" to 3/4" thick, and with a biscuit cutter or knife, cut it into 2 1/2" to 3" circles.
- Place circles on prepared baking sheet and brush lightly with milk and sprinkle with reserved sugar, if desired.
- Bake for 10-14 minutes or until tops are golden brown. Let cool for 15 minutes before serving.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sorghum syrup until thoroughly mixed, several minutes. Use immediately (I left mine at room temperature for the day) or store in airtight container in refrigerator.
Cannot wait to try this! My high school girl friends and I met up for our 50th birthdays in Nashville a few years ago. Originating in Minnesota, this had become a somewhat central meeting point for us as life spread us across the map. What a trip! One of my favorite culinary discoveries was sorghum butter! We were at a quaint restaurant in Franklin on a rainy fall evening and they served an appetizer of biscuits and toppings. The fresh strawberry jam was the one I immediately decided would be my favorite as that was always my biscuit go to at home, but of course we were on an adventure, so I would try all four including the honey butter, apple butter, and last I would maybe even try the sorghum butter. I was the only one to do so and almost didn’t as I am not a huge bread eater, but am I glad I did! After trying it, I was amazed by the sweet creamy flavor! So much better than honey or apple butter! I told the others they could keep the other toppings, I only wanted sorghum butter! I encouraged them to try it too and they all liked it as well!
When I was a young girl our family would visit my Great grand parents n we had this for breakfast,except she would warm the sorghum n let butter melt into n we would poke holes in biscuits n pour it in the holes,have your children try it that way,they will have fun n enjoy it even more….thank You for your story n recipe
Just remember to buy sorghum molasses and NOT molasses or blackstrap molasses. Sorghum is milder than the other two. We have tried many brands of sorghum and our vote is for Oberholtzer’s Kentucky Sorghum.
Where do you purchase the sorghum?