Bacon-Scallion Biscuits with Sorghum Butter
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Bacon-Scallion Biscuits with Sorghum Butter

Course Bread
Cuisine American
Keyword bacon, biscuit
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Author sheilathigpen



  • 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

Sorghum Butter

  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons sorghum syrup or maple syrup
  • salt



  • 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).

Sorghum Butter

  • 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.
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