Shawnee Hills Sorghum Biscuits
Flaky buttermilk biscuits served with sorghum syrup, reflecting southern Illinois's small but enduring sorghum-pressing tradition in the Shawnee Hills.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Biscuit cutter
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 34
- protein
- 5
- calories
- 260
Instructions
- 1
Preheat your oven to 425°F.
- 2
Whisk the flour, baking powder, and salt together.
- 3
Cut the cold butter into the flour until it looks like coarse crumbs.
- 4
Stir in the buttermilk just until the dough comes together.
- 5
Turn the dough out onto a work surface. Pat it down to about 1-inch thickness.
- 6
Cut out rounds with a biscuit cutter and place them on a sheet pan.
- 7
Bake for 14-16 minutes until golden on top.
- 8
Split the warm biscuits open and drizzle generously with sorghum syrup.
Chef's tips
Keep the butter cold and handle the dough as little as possible for flaky biscuits. Warm the sorghum syrup slightly so it pours easily.
Storage
Store cooled biscuits in an airtight container for up to 2 days.
Reheating
Warm in a 300°F oven for 8 minutes.
Common mistakes to avoid
- •Working the dough too much, which makes the biscuits tough
- •Using warm butter, which stops flaky layers from forming
Serving suggestions
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