Recipes
Land Run Sweet Biscuits
Lynn Quick - Yukon, OK
2007 MIO Recipe Roundup
1st Place Authentic 100 Year Old Category
- 2 cups Shawnee Mills flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup Braum’s Sweet Cream Butter
- 1 tbsp molasses
- 2/3 cup Hiland buttermilk (if you don’t have buttermilk, use 2/3 cup Hiland whole milk in a glass jar, add ½ tsp of white vinegar to it and shake, and wait 30 minutes for it to turn into buttermilk)
- 1 cup Griffin’s syrup (we like Butter Pecan)
- 1 cup chopped pecans
Instructions
Put dry ingredients in a large mixing bowl and mix with your dry hands. Using 2 knives or a large fork, work in the butter and molasses until the mixture is crumbly. Use your first to make a bowl shape in the middle of the flour mixture, and add the buttermilk. Mix with a large fork until dough begins to stick together, then knead into a soft ball with your hands, using flour on your hands to prevent sticking. Pinch dough into 1 ½ inch balls, and flatten to ½ in thick circles. This should make about 15 biscuits. Place the biscuits (not touching) into two warm, greased cast iron skillets, and place into a 450 degree oven for about 8-10 minutes. When biscuits are lightly browned on top, remove from oven, and pour syrup over all the biscuits in the pan, then sprinkle on the chopped pecans. Place back in over under the broiler for about a minute to caramelize the syrup and pecans. Serve warm.
Filed Under
- Breads