Buttermilk biscuits, recipe belowSweet sorghum is a sticky grass that is indigenous to Africa. Like sugarcane, sweet sorghum was most likely introduced to the New World during the Atlantic slave trade. The Portuguese first introduced sugarcane cultivation from Asia to the island of São Tomé off the coast of Africa in the fifteenth century through the use of African slave labor. Travel accounts tell us that before their arrival in the American South, West Africans were familiar with both sorghum and sugar cane because women merchants traded, sold, and made sweets from these plants. Today you can find sorghum molasses, which is sweeter than regular molasses, in some stores. Try my buttermilk biscuit recipe below then cut a hot biscuit in half, butter it, and pour some sorghum on it. I can’t think of anything better with a cup of tea, coffee, or juice in the morning.
Ingredients
Nonstick cooking spray
2 cups spelt flour 1/8 teaspoon baking soda to up the flour rise/ or use 2 cups self-rising flour
1/8 teaspoon baking soda
½ teaspoon sea salt
¼ cup sugar
4 tablespoon vegetable shortening
2/3 cup heavy or whipping cream/half and half works too
1 cup buttermilk, or until dough is like cottage cheese
1 cup whole-wheat flour for shaping the wet dough into biscuits
2 tablespoons melted butter to brush over the baked biscuits
Method
Preheat the oven to 425; spray cook sheet or cast iron skillet with non-stick spray; combine dry ingredients except for the 1 cup flour for shaping the dough; stir in buttermilk and cream and let stand for 2-3 minutes. Flour your hands and softly shape your biscuits. If you’re rushing, use an ice-cream scooper. Place the biscuits tightly against each other on wax paper so they will rise up instead of out. Sprinkle with flour then place then on the sprayed surface for baking. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and brush with the melted butter and serve (makes about 10 biscuits).
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