Is anyone still there, because it’s been like 5,690 years since I posted a recipe here. Not really but kinda. However, I’ve never been one to miss a party, especially when it’s to celebrate one of my favorite people in this blogiverse/world and all the joy that comes with welcoming a new baby. My darling dear Cynthia is an ultralight beam of kind words, thoughtful comments, sweet emails and bright energy. She has made this internet space a delicious place with every post and secretly has me obsessed with red bean brioche and “pineapple” buns.
Simply put, I adore her like Kanye adores Kanye.
And there is only one way that I can easily convey my adoration for someone, through food.
And there is only one particular dish that I can convey the ultimate power of this adoration, through bisuits.
Since we live on different coast and I can’t drop them off under the pretense of being thoughtful but really it’s just to hold that baby, I’ll settle for sending love via wordpress.
Before you start, I know ( I know) this is basically cobbler. Yet, cobbler made with biscuit toppings is REALLY biscuits with fruit, so whoever named that dish cobbler got it wrong and I’m all about clearing up confusion.
So let’s make biscuits in bowls, with a few apples and sorghum .. and toast to my bae bae boo Cynthia and her new baby boo Luke. My little boo Charlie pitched in to “help” make these and by help I mean asked 6,454,345 questions that all started with either “why” or “how come” or “what” or “can I” or “how do you spell”. So by the time we actually sat down to eat the biscuit topped fruits of our labor, he knew:
Why you have to peel the apples. How come you add cream to the flour mixture. What heavy whipping cream is. Yes he can taste sorghum and it’s spelled S-O-R-G-H-U-M.
The joy of motherhood, it can not be matched.
Congratulations Cynthia!! xoxo
Sorghum Apple Biscuits in a bowl. (Ok you win, cobbler)
4 granny smith apples, peeled and sliced
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ cup Sorghum Syrup
1 cup self rising flour
½ fine yellow cornmeal
1 teaspoon kosher salt
1 cup heavy whipping cream
Preheat oven to 375
Place the sliced apples in a large bowl, add in brown sugar, cinnamon and sorghum syrup. Divide apple mixture evenly among 6 small cast iron bowls or ramkins.
In another bowl, whisk together the flour, cornmeal and salt. Slowly pour in the cream and gently stir into dry ingredients to form a wet dough mixture. Using a spoon (or floured hands) drop small rounds of dough into each small cast iron bowl (or ramkin) to cover the apple mixture.
Bake at 375 for 15-20 minutes or until biscuits are golden brown. Serve while warm with a little sorghum drizzle on top if that’s what you like.
Check out all the dope creations whipped up by my fellow food blogging comrads as we celebrate Cythina and her new addtion.
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