Sorghum, butter makes biscuits better

Lynn Moncus

During our cold days, many of us tend to spend all too much time searching for food and eating all we can find. We are certainly busy trying to put on that “winter fat” and avoiding thoughts of getting rid of it later in the year.

As usual, this woman from lma returns to the learned tastes from those canyons and tries to find some of them today. For the first time in many years, I managed to find one favorite taste treat from my childhood and have really worked on adding more weight. Yes, sorghum was ever present in our home there and in all the surrounding homes I knew about. In those days, we would buy it by the bucket and would often just leave that bucket on the table to be within reach whenever we might want some.

Of course, eating it with hot biscuits and butter was a well-developed habit that lasted as long as we could find sorghum in the area. As winter turned into spring, we might slow down on our consumption and would then find some of that dark sweet syrup crystalized on the sides of the bucket. Those crystals were a rare treat and were savored as we shared only a few each day.

While discussing our eating habits with a friend from another area of the county, I mentioned that we mixed the butter into the sorghum on the side of our plates before slathering it on the biscuits. That friend knew exactly how the mixture looked and how to consume it, thus letting us know that our eating habits weren’t necessarily unique to one community. We also mentioned how the sorghum managed to spread throughout the plate, flavoring most of the food we ate. I remember enjoying it particularly as is spread into the gravy, adding sweetness to its taste. In fact, I usually dribbled just a little of it over the gravy in order to enjoy that treat.

I cannot remember how long it has been since I saw a bucket of sorghum or even tasted it, but I finally found a place from which to order it. Unfortunately, this did not come in a bucket, but it still tastes just as good even when it comes from a glass jar. Although my biscuits aren’t nearly as good as those baked by Mother and Grandmother, I have managed to adjust to these of lesser quality. Of course, no homemade butter has been seen in years, but I can still mix the substitute with the sorghum and capture a hint of the past.

Good memories make good food seem special!