Alabama Cane Syrup Biscuits
Flaky buttermilk biscuits drizzled with dark cane syrup, a breakfast tradition rooted in Alabama's historic sugarcane farming communities.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Biscuit cutter
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 34
- protein
- 4
- calories
- 260
Instructions
- 1
Preheat your oven to 450°F.
- 2
Whisk the flour, baking powder, baking soda, and salt together in a bowl.
- 3
Cut the cold butter into the flour mixture until pea-sized crumbs form.
- 4
Stir in the buttermilk just until a dough forms.
- 5
Pat the dough on a floured surface to 1-inch thickness. Cut into rounds.
- 6
Place the biscuits on a sheet pan. Bake for 12–15 minutes until golden.
- 7
Split open the warm biscuits. Drizzle generously with cane syrup.
Chef's tips
Keep the butter very cold and handle the dough as little as possible for flaky layers. Warm the cane syrup slightly so it soaks in.
Storage
Store cooled biscuits in an airtight container up to 2 days.
Reheating
Warm in a 300°F oven for 5–8 minutes.
Common mistakes to avoid
- •Overworking the dough, which makes the biscuits tough
- •Using warm butter, which stops flaky layers from forming
Serving suggestions
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