• 18servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. Biscuits

  2. 1/2 pound sliced bacon

  3. 4 1/2 cups all-purpose flour, plus more for dusting

  4. 2 tablespoons baking powder

  5. 2 tablespoons sugar

  6. 1 tablespoon kosher salt

  7. 1 teaspoon baking soda

  8. 2 sticks cold unsalted butter, cut into small pieces

  9. 1 1/2 cups buttermilk

  10. 2 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425°. Line a large baking sheet with parchment paper. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes. Drain the bacon on paper towels and finely chop it.

  2. In a large bowl, whisk the 4 1/2 cups of flour with the baking powder, sugar, kosher salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Stir in the buttermilk, scallions and chopped bacon just until incorporated. Scrape the dough out onto a floured work surface and knead it gently just until it comes together.

  3. Using a floured rolling pin, roll the biscuit dough out to a 1/2-inch thickness. Using a 3-inch round biscuit cutter, stamp out 16 rounds of dough. Gently gather the scraps to form 2 or 3 more biscuits. Place the biscuits on the baking sheet and bake for about 25 minutes, until they are well-risen and golden brown; turn the baking sheet once halfway through baking.

  4. In a small bowl, thoroughly blend the unsalted butter with the sorghum syrup and season with salt.

  5. Serve the bacon-scallion biscuits warm with the sorghum butter.


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