Bacon-Scallion Biscuits with Sorghum Butter

• 1/2 pound sliced bacon
• 4 1/2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon baking soda
• 2 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups buttermilk
• 2 scallions, thinly sliced
• 1 stick unsalted butter, at room temperature
• 2 tablespoons sorghum syrup (see Note) or pure maple syrup
• Salt

1. Preheat the oven to 425.
2. Line a large baking sheet with parchment paper.
3. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes.
4. Drain the bacon on paper towels and finely chop it.
5. In a large bowl, whisk the 4 1/2 cups of flour with the baking powder, sugar, kosher salt and baking soda.
6. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas.
7. Stir in the buttermilk, scallions and chopped bacon just until incorporated.
8. Scrape the dough out onto a floured work surface and knead it gently just until it comes together.
9. Using a floured rolling pin, roll the biscuit dough out to a 1/2-inch thickness.
10. Using a 3-inch round biscuit cutter, stamp out 16 rounds of dough.
11. Gently gather the scraps to form 2 or 3 more biscuits.
12. Place the biscuits on the baking sheet and bake for about 25 minutes, until they are well-risen and golden brown; turn the baking sheet once halfway through baking.
13. In a small bowl, thoroughly blend the unsalted butter with the sorghum syrup and season with salt.
14. Serve the bacon-scallion biscuits warm with the sorghum butter.

bacon, flour, baking powder, sugar, kosher salt, baking soda, butter, buttermilk, scallions, unsalted butter, sorghum syrup, salt

Taken from www.foodandwine.com/recipes/bacon-scallion-biscuits-with-sorghum-butter (may not work)