These Sorghum Oat Biscuits..
I’ve spoken before about my extreme love affair with sweet Sorghum that’s been developing since childhood. My granny made the best pancakes and would smother them in Sorghum syurp . Then of course there was the Sorghum Buttermilk Pie. There’s a little BBQ place in North Carolina that made this heavenly treat. A slice of this pie with ice cream and a RC Cola would be all you needed to polish off your Sunday.
This sweet syrup is not over bearing and has a buttery, earthy complexity that plays well with other flavors. So add it to your collards, your cocktails and your marinades.
and of course your biscuits.. Whole wheat and oat biscuits…
Making biscuits with different types of flours is something that I’ve challenged myself with lately. Some with success and others with not so much success..
These got a gold star after the 2nd try and with a little bit of bread flour added.
After serving them a few times and getting the golden ticket of approval I’d say they are worthy enough to share..
And I’m almost sure they would never lie on their resume or speak to me in 3rd person..
Prep Time- 25mins Cook Time-15-20mins Yields 1 dozen biscuits