2sticks cold unsalted butter,cut into small pieces
2scallions or green onionsthinly sliced
1stick unsalted butter,at room temperature
2tablespoonssorghum 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.
Recipe found in the 2012 Food and Wine Annual Cookbook.