Growing up, I was always thrilled on the weekends because my aunts and uncles would all come home to visit my grandparents. Their visits usually guaranteed that we would get my grandmother’s famous homemade biscuits and sugar syrup! It was certainly the greatest breakfast of all time. I strongly desired for my little people to enjoy this family style breakfast, which is slowly becoming a three-times a week deal, instead of only Saturdays.

After tweaking the recipe just a little, I am thrilled to share one of my family favorite syrups. It’s smooth, thick, rich, and finger-licking good!  It comes together quickly and tastes amazing! With this recipe, you may never buy pancake syrup again. Even better, it stores beautifully in a mason jar!

Homemade Biscuits

Ingredients 

• 2 cups of all-purpose flour
• 1 teaspoon of sugar
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 8 tablespoons of butter, cubed
• 3/4 cup of milk

Instructions

1. In a large bowl, sift flour, sugar, baking powder, and salt together.
2. Cut cold butter into the mixture.
3. Make a well with flour mixture and slowly add milk into the middle.
4. Knead the dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with a small biscuit cutter or use a mason jar.
5. Butter the bottom of a skillet, (I prefer using a cast iron) and place biscuits in pan
6. Bake for 15 minutes or until golden brown.

Homemade Sugar Syrup

Ingredients

• 1 cup of water
• 1 cup of brown sugar
• 1 cup of white sugar
• ½ stick of unsalted butter(optional)
• 1/4 teaspoon of pure vanilla (optional)

Instructions

1. Stir together both brown and white sugars in a pan and place the pan over medium-high heat.
2. Quickly add water to prevent sugar from crystallizing. Stir until the sugar is melted and the mixture comes to a boil.
3. Lower the heat to medium and allow it to boil for 3 minutes. 
4. If using butter, gently drop the butter into the mixture and stir until the butter is melted completely. 
5. Remove the pan from the heat.
6.  If using the extract, add it, and stir it in now. 
7. Let the syrup stand in the pan for 5 minutes before pouring into a syrup serving dispenser, for immediate use. [For longer storage, pour into a clean mason jar.] Serve warm. 
8. Store leftover syrup in a tightly closed mason jar in the refrigerator for up to a month.

To Reheat Leftover Syrup:

Remove the lid from the jar, and microwave for 20 seconds. Or, place the mason jar, still lidded, in a saucepan with simmering water, and using an oven mitt or canning tongs, lift and swirl the jar from time to time until it flows freely and becomes warmed throughout.