It was the weekend and I was in the mood for biscuits. But not just any biscuits. Buttermilk biscuits with cane syrup. I grew up with my southern relatives pouring Alaga syrup on their biscuits and eating them like pancakes. I remember watching my dad as a child pour syrup on a plate, add a pat of butter, then heat it up in the microwave until the butter melted and place the biscuits face down onto the syrup. I thought it was the most disgusting thing I’d ever seen. Mostly because of the flavor of the syrup. It was very similar to molasses. As I grew older I began to eat it myself until I discovered cane syrup. It has a similar flavor to Alaga, but not as strong. I made the biscuits which turned out nice a flaky, buttered them and poured heated syrup on top. I was channeling my older relatives and loving it with every bite.
Buttermilk Biscuits with Cane Syrup
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon sugar
- 1/8 teaspoon baking soda
- 2 ¾ cups all-purpose flour (, plus more)
- ¾ cups (1 ½ sticks) chilled unsalted butter, cut into pieces
- ¾ cups chilled buttermilk (, plus more for brushing)
- Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 2 ¾ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
- Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
- Place biscuits on a parchment-lined baking sheet and brush tops with buttermilk. Bake until golden brown, 30–35 minutes.