Sweet Biscuits with Sorghum Butter

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Full of flavor, tender, and PERFECT with a cup of coffee, these sweet biscuits with sorghum butter are lip-smackin’ delicious.

Sweet Biscuits with Sorghum Butter

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? πŸ˜‰

Sweet Biscuits with Sorghum Butter

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.

Sweet Biscuits with Sorghum Butter

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.

Mixing Dough

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.

Making Biscuits

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. πŸ™‚

Sorghum Syrup Butter

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.

Sweet Biscuits with Sorghum Butter

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. πŸ˜‰ This is kid-friendly too; my boys loved it.

Sweet Biscuits with Sorghum Butter

Sweet Biscuits with Sorghum Butter
Print Recipe
Full of flavor, tender, and PERFECT with a cup of coffee, these sweet biscuits with sorghum butter are lip-smackin' delicious.
Servings
12 biscuits
Servings
12 biscuits
Sweet Biscuits with Sorghum Butter
Print Recipe
Full of flavor, tender, and PERFECT with a cup of coffee, these sweet biscuits with sorghum butter are lip-smackin' delicious.
Servings
12 biscuits
Servings
12 biscuits
Ingredients
Biscuits
Sorghum butter
Servings: biscuits
Instructions
Biscuits
  1. Preheat oven to 425 degree F. Line baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place circles on prepared baking sheet and brush lightly with milk and sprinkle with reserved sugar, if desired.
  6. Bake for 10-14 minutes or until tops are golden brown. Let cool for 15 minutes before serving.
Sorghum butter
  1. 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.
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