Bacon-Scallion Biscuits with Sorghum Butter
"The perfect biscuit dough just barely comes together," says Hugh Acheson. "After it's lightly rolled out, the biscuits puff up when you bake them." He tops these flavorful bacon-and-scallion ones with butter that's mixed with sorghum syrup, a traditional Southern sweetener. For people who don't eat meat, these biscuits are also delicious without the bacon. More Ideas for Cooking with Bacon
The cooked chopped bacon and sorghum butter can be refrigerated separately for up to 2 days.
Sorghum syrup, sometimes referred to as sorghum molasses, is available online at zingermans.com.