• 8 Ratings

Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Combine flour, baking powder, baking soda, salt, and pepper in a food processor, and pulse to combine. Add butter, and pulse until mixture resembles cornmeal, 4 or 5 times. Add buttermilk, and pulse until the mixture just barely comes together.

    Advertisement
  • Transfer to a lightly floured surface, and gently pat into a rectangle about 1 1/4 inches thick (do not overwork dough). Cut out 8 rounds using a 2 1/2-inch round cutter, and place on a parchment-lined baking sheet. Gently press scraps together, cut out 2 more rounds, and place on baking sheet. Brush tops with heavy cream, and generously sprinkle tops with pepper.

  • Bake until tops are golden brown, 14 to 16 minutes. Serve warm with sorghum and butter.

Reviews

8 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0