While people from all over America love biscuits, the buttery, flaky baked goodness takes on mythic proportions in the South. Whether it’s fluffy biscuits, homemade buttermilk biscuits, or grandma’s biscuits, every Southerner holds strong opinions on what rendition is best, and passionate debates ensue. But one thing that unites old-school southern biscuit lovers is what to put on the biscuit. And it ain’t just butter. You’ll also need syrup.
Cane syrup, in fact, is the traditional complement to biscuits. Some call it the “maple syrup of the South.” Though to Southerners, that might be a tad offensive. Perhaps we should say that maple syrup is the “cane syrup of the north.”
In any case, syrup and biscuits are as much an established part of old-fashioned southern food as cornbread and milk or a tomato sandwich.
What is cane syrup?
Sugarcane is one of the South’s historic crops. In places like Louisiana, refineries would process the cane into syrups. Cane syrups are dark golden brown in color, with medium flavor intensity. More intensely concentrated than maple syrup, but not as heavy as molasses, cane syrup usually balances the sweetness with a touch of bitterness.
Steen’s 100% Pure Cane Syrup, wrapped in its iconic label, is one of those syrups that still exists, made in Louisiana for over a century. More than a condiment, cane syrup is an essential part of Cajun/Creole cuisine, used in marinades, glazing a ham, or baking a pecan pie. Over time, it also became an indispensable accompaniment with biscuits.
In the upper South, in parts of Appalachia, there is also a tradition of sorghum syrup, often called “sorghum molasses,” which is even darker than cane syrup.
How do syrup and biscuits taste?
For many Southerners, it’s the taste of nostalgia itself. Jackie Garvin, who writes the food blog Syrup and Biscuits, describes eating syrup on biscuits as a primal southern-food memory.
“My granddaddy ate syrup and biscuits almost every morning of his life that lasted for 90 wonderful years,” Garvin writes. “Cane syrup was his favorite. He’d sop up the thick, rich, dark amber liquid with a hot biscuit and declare, ‘That Top O’ The World sirp sho’ is good.’ Early in my life, I had the notion that syrup and biscuits represented something very good.”
Any old-school Southerner will also tell you: Syrup and biscuits is not just for breakfast. You’ll see people adding cane syrup to their biscuits at lunch and dinner, too.
Learn to Make Classic Southern Recipes
1 / 60
Buttermilk Lemon Meringue Pie
For lemon lovers everywhere, this wonderful pie with a little tang beats lemon meringue every time, no contest. Compliments roll in whenever I serve it. —Ellen Riley, Murfreesboro, Tennessee
Southern Black-Eyed Peas
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
Catfish Parmesan
Mississippi is the nation's largest producer of farm-raised catfish. My family loves this dish, and asks for it often. One reason I like it is it's so simple to prepare. —W.D. Baker, Starkville, Mississippi
Easy Pimiento Cheese
Every good Southerner has their own easy pimiento cheese recipe. It's wonderful on crackers, in a sandwich with a fresh summer tomato, inside a grilled cheese sandwich or plain with some crackers. —Josh Carter, Birmingham, Alabama
Down South Sweet Tea Cake
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Tex-Mex Potato Salad
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas
Southern Okra Bean Stew
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Green Tomato Salsa
I came up with this green tomato salsa so I could use up all the fresh tomatoes from my garden. —Vanessa Moon, Tucson, Arizona
Southern Hoppin' John
This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina
Southern Sweet Potato Tart
Our family loves sweet potatoes, so I try to incorporate them in as many dishes as I can. My secret ingredient is the bourbon—it's what makes this tart so delicious. —Marie Bruno, Watkinsville, Georgia
Mini Hot Browns
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
Southern Shrimp and Grits
A southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
Homemade Buttermilk Biscuits
The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Springtime Beignets & Berries
I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Southern Potato Salad
This Southern potato salad is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
Southern Seafood Gumbo
I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. —Susan Wright, Champaign, Illinois
Southern Lane Cake
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Cajun Shrimp Skillet
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
Southern Fried BLT
I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia
Honey Pecan Pie
Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
Shredded Barbecue Chicken over Grits
There’s nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah
Buttermilk Pound Cake
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Southern Fried Chicken with Gravy
Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. —Taste of Home Test Kitchen
Chocolate Pecan Torte
This impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it’s worth the effort. —Lois Schlickau, Haven, Kansas
Slow-Cooked Pork Barbecue
You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. —Connie Johnson, Springfield, Missouri
Corn Pudding
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Biscuits and Sausage Gravy
This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
Cajun Shrimp Lasagna Roll-Ups
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. —Mary Beth Harris-Murphree, Tyler, Texas
Bread Pudding with Bourbon Sauce
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, PennsylvaniaRecipe
source https://www.tasteofhome.com/article/syrup-on-biscuits/
Gulf Coast Jambalaya Rice
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, FloridaSausage Johnnycake
Here’s a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake’s savory middle and maple syrup topping. It’s a fine way to start the day! —Lorraine Guyn, Calgary, AlbertaSouthern Pimiento Cheese Spread
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.Bourbon Slush
At our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, OhioSeasoned Crab Cakes
At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, MarylandThe Best Chicken & Dumplings
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, ArizonaGrandma's Southern Collard Greens
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, FloridaGrits Pie
Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South CarolinaBanana Pudding
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, VirginiaHomey Mac & Cheese
I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, FloridaSweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New JerseyChicken-Fried Steak & Gravy
As a child, I learned from my grandmother how to make these chicken-fried steaks. I taught my daughters, and when my granddaughters are older, I’ll show them, too. —Donna Cater, Fort Ann, New YorkCheddar Corn Biscuits
Skip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, SaskatchewanIva's Peach Cobbler
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, IdahoCarolina Shrimp & Cheddar Grits
Shrimp and grits were a house favorite—if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. —Charlotte Price, Raleigh, North CarolinaRoasted Fresh Okra
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North CarolinaRed Beans and Sausage
Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, IllinoisCajun Boil on the Grill
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, ColoradoSkillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, KansasCreole Jambalaya
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, LouisianaSouthern Loaded Sweet Potatoes
For a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. —Amy Burton, Cary, North CarolinaQuick Buttermilk Cornbread
The tattered recipe card for this buttermilk cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, MichiganCarolina Crab Boil
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, GeorgiaMarina’s Golden Corn Fritters
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, CaliforniaRaisin Pecan Pie
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, TennesseeReal Southern Fried Chicken
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, GeorgiaKey Lime Cupcakes
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, MichiganCountry Chicken and Gravy
Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South CarolinaBananas Foster Sundaes
I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South CarolinaSweet Potato Crisp
My not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.—Kathy Hamsher, Moon Township, PennsylvaniaCreole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, LouisianaThe post This Is Why Southerners Put Syrup on Biscuits appeared first on Taste of Home.
source https://www.tasteofhome.com/article/syrup-on-biscuits/
0 Response to "This Is Why Southerners Put Syrup on Biscuits"
Post a Comment