Buttermilk Biscuits with Cane Syrup

Buttermilk Biscuits with Cane Syrup

Buttermilk Biscuits with Cane Syrup

Buttermilk Biscuits with Cane Syrup

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)
  1. 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.
  2. Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
  3. Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
  4. Place biscuits on a parchment-lined baking sheet and brush tops with buttermilk. Bake until golden brown, 30–35 minutes.

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