1/3/2024 0 Comments Biscuitheads ashevillePour the caramel mixture over the popped sorghum and mix completely with a wooden spoon. Be very careful when adding the baking soda, as the mixture will temporarily double in size.Īfter you have thoroughly combined the mixture, add the bacon and peanuts. Turn off the heat and add the baking soda and vanilla extract. While stirring, increase the temperature until the mixture reaches a slight boil. Meanwhile, melt the butter in a large saucepan, then add the brown sugar, sorghum syrup and salt stir to combine. Preheat oven to 280☏ and grease a baking sheet with the reserved bacon fat. Place the popped seeds in a large bowl and repeat until all the seeds are popped. Microwave for 2½ to 3 minutes, or until you hear them stop popping. Use a bit of scotch tape to seal the bag and prevent any spillage. We do this ½ cup at a time by putting them in a brown paper bag and folding the top closed. I mean, what isn’t tasty covered in caramel and tossed with peanuts and bacon?ġ cup crispy bacon, chopped and set aside (save the rendered fat)Īnd ½ cup roasted and salted peanuts, roughly chopped Just like corn, the sorghum seeds will “pop” open, and you’ll find they’re quite tasty. You can find these online atwholesalers like or at your local health food store. Instead of the traditional popping corn kernels, we use sorghum seeds. This recipe is a fun twist on caramel corn. Sorghum Seed Caramel “Corn” with Peanuts and Bacon Or if you prefer traveling to cooking, visit a Biscuit Head location: two in Asheville, North Carolina, and one in Greenville, South Carolina, to “Put Some South in Your Mouth.” In addition to recipes, the authors include personal background stories and fun facts about Southern ingredients and foods. Man does not live by bread alone, so the cookbook includes “On the Side” (think Sriracha Coleslaw and Collards Callaloo), “Eggs” and “Sweets” (oh my, Sorghum Seed Caramel “Corn” and Biscuit French Toast!). Next comes what to put “On Your Biscuit,” including gravies, jams, butters, infused honeys and hot sauces, followed by “In Your Biscuit” – Hoop and Jalapeno Pimento Cheese and S’mores Bacon. The book begins with “Biscuits,” such as the Mac ’n’ Cheese Biscuit and Rye Biscuit. This collection of more than 75 recipes includes all the favorites and many of the daily specials from the Biscuit Head restaurants. Owners Jason and Carolyn Roy share secrets of creating Southern-style breakfast and brunch specialties in their first cookbook, Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch. Biscuit Head: New Southern Biscuits, Breakfasts, and BrunchĪt Biscuit Head restaurants in North Carolina and South Carolina, people line up around the block for pillowy cathead biscuits, mile-high biscuit sandwiches and scrumptious sides.
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