It’s so hard to wait for the market to start! Thoughts of fresh berries, greens, delicious meats and other farm-fresh seasonal goodies are making our mouths water.

Fortunately, some of the goodies sold at the market are meant to be used over time, like the sorghum syrup sold by Okfuskee Farm. Featured most mornings at Small B+B Cafe, it’s a delicious, locally-produced southern substitution for Maple Syrup.

A great way to enjoy sorghum syrup is simply: on a biscuit with butter. It spotlights the amazing flavor of the sorghum!

This biscuit recipe has been adapted from Eatocracy:

Biscuits
Makes 10 to 12 biscuits

Ingredients

• 2 cups all-purpose flour, plus more for kneading
• 1 tsp. sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold (1 stick)
• 3/4 cup half-and-half or buttermilk

Cooking Directions

1. Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet.
2. Mix together the flour, baking powder, sugar and salt.
3. Cut the stick of butter into pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.
4. Pour the dough out onto a floured surface and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking. Make the dough into a ball and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
5. Roll out the dough until it’s 1/4 of an inch think, then fold it in half. Using a round biscuit cutter or the top of a cup, cut out the biscuits from the folded dough. Place on a greased baking sheet or in a cast-iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

(picture by flikr user Kevin Lawver)