There’s nothing more Southern than biscuits. I mean real biscuits, not the kind that pop out of a can…have mercy! Biscuits ‘n gravy. Ham ‘n biscuits. Biscuits ‘n jelly. Chicken ‘n biscuits. There’s even a Colt Ford country song about that last one…
She’s pretty as a field of daisies,
She’s sweeter than watermelon wine.
Way hotter than the Alabama asphalt,
And when I get her in these arms of mine,
Lord have mercy I love her kisses.
Man I can’t get enough…
Kinda like chicken and biscuits.
Biscuits are among the first foods I ever learned to make…biscuit-baking is a true Southern art, by the way. Needless to say, I am quite excited about the International Biscuit Festival that’s coming up this weekend right in my own backyard! Who will be joining me at Market Square (Knoxville) on Biscuit Boulevard on Saturday morning for the festival’s signature biscuit tasting? I’m excited to see what the features will be this year. Last year the People’s Choice Award was awarded to Applewood Farmhouse Restaurant for their Andouille Shrimp and Grits Biscuit. Doesn’t that sound awesome?
To get in BiscuitFest spirit, I’m sharing a savory biscuit recipe I found in my 2012 Food and Wine Annual Cookbook, Bacon-Scallion Biscuits with Sorghum Butter. How could you just not devour these biscuits? They’re full of BACON and they’re topped with a mixture of butter and sorghum syrup, which is itself a traditional Southern sweetener. Happy biscuit-baking!
Tip: This recipe makes a LOT of biscuits, so unless you’re feeding a crowd you may opt to cut it in half like I did. I used a 2-1/2 inch biscuit cutter and still ended up with over a dozen biscuits with the half-recipe.
- 1/2 pound sliced bacon
- 4 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon baking soda
- 2 sticks cold unsalted butter cut into small pieces
- 1 1/2 cups buttermilk
- 2 scallions or green onions thinly sliced
- 1 stick unsalted butter at room temperature
- 2 tablespoons sorghum syrup or maple syrup
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large skillet, cook the bacon until crisp. Drain on paper towels, then finely chop.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Using a pastry blender or fork, cut in the cold butter until it is the size of small peas. Stir in the buttermilk, scallions, and chopped bacon just until incorporated.
Scrape the dough out onto a floured surface and knead it gently just until it comes together. Using a floured rolling pin, roll the biscuit dough to a 1/2-inch thickness and cut into rounds using a 3-inch biscuit cutter. Place on baking sheet and bake about 20-25 minutes, or until they are well risen and golden brown (turn the baking sheet halfway through baking).
In a small bowl, thoroughly blend the room-temperature butter with the sorghum syrup and season with salt. (May make ahead and be refrigerated for up to 2 days.)
Serve biscuits warm with the sorghum butter.