Sorghum adds a titch of malt in taste and does something to these biscuits to make you not want to stop eating them! I found this recipe in, ‘Carla Hall’s Soul Food, Everyday and Celebration’, cookbook and along with our family favorite Cheese Drop Biscuits, these will definitely be whipped up regularly – enjoy!
Sorghum Drop Biscuits
2 c. flour AND 1/2 c. sorghum flour
1 T. baking powder
1 t. EACH sugar AND salt
1/2 t. baking soda
2 T. vegetable shortening (I used Crisco)
1/2 c. butter, frozen in a block
1 c. cold buttermilk
lots of butter and honey for serving
Preheat the oven to 450 and butter a large cast-iron skillet – I used my 12-inch pan. In a large bowl, whisk together both flours, the baking powder, sugar, salt and baking soda, then add in the shortening and use your fingers to pinch it completely into the dry mix.
Using a box grater, grate the frozen butter into the bowl using the large holes and toss it all together until the butter is well coated. Pour in the buttermilk and using a stiff spatula (or your hands), gently mix until the dough forms a shaggy mass. Scrape the dough into a large blob and try to divide it into fourths, then eighths, ultimately ending up with 16 even-ish blobs of dough. Perfection is NOT required…these are biscuits…have another look at my photo if you doubt! Drop the dough mounds into your prepared skillet, leaving an inch in between each if you can, and bake for about 20 minutes until they’re a lovely golden brown.
Carla’s recipe says that these biscuits freeze beautifully, but when we started in on ours…warm from the oven, covered in butter and honey – there weren’t any left!