November 6, 2011
Food and Wine Bacon-Scallion Biscuits with Sorghum Butter
This recipe has 9 ingredients for the biscuits and 2 for the butter. The total time is one hour, with 30 minutes being active, and it makes approximately 18 biscuits. I chose to use maple syrup instead of ordering sorghum butter. I'm a big believer in using the ingredients that you already own/have. The remainder of the ingredients were basic and I either already had in my pantry or were easily available at my local supermarket. My family prefers thick-cut bacon, so that was the type I used for this recipe. One major modification I made to the original recipe was the cooking time. West Virginians make a lot of biscuits and I have never kept my biscuits in for 25 minutes. I bake my biscuits for 10-15 minutes, 20 at the most and turn the baking sheet halfway through. If I had kept my biscuits in the full 25 minutes, the bottoms would have been way too brown for my family's tastes. I followed the remainder of the recipe as written.
As expected this was a very popular recipe in my family. I made half of the biscuits with a dinner recipe and kept the other half of the dough for fresh biscuits for breakfast the next day. The maple butter was absolutely delicious on the biscuits as well as waffles I made later in the week. My favorite part of this recipe is that it works well as both a dinner side or a breakfast food. Overall, a very versatile recipe, full of bacon and delicious.
For the recipe go to Bacon-Scallion Biscuits with Sorghum Butter.