This Old-Fashioned Syrup Is The Only Thing Kim Mulkey Will Put On Biscuits

Kim Mulkey isn’t one to compromise. Not when it comes to winning basketball games and not when it comes to how she eats her biscuits.

In a recent interview with The Advocate's Jan Risher, the LSU women’s basketball coach discussed everything from her plans for the upcoming national championship ring ceremony to the “only syrup [she] will have” on biscuits. 

Mukley, a Louisiana native, has been eating biscuits the same way since she was a child.

“My paternal grandmother lived right across the pasture from us where I grew up in Tickfaw, out in the country, and she just made homemade biscuits,” she recalled. “I don't know that anybody in the family has the recipe, because they were unique in that they were tall. She made 'em real tall and [the middle] was full of dough and the bottom was good and crunchy.”

“I would watch her as a little girl growing up and all I can remember is that she would take her finger and just pat 'em, pat 'em down,” she continued. “With her knuckles and with her fingers.” 

When Risher asked how she eats her biscuits, Mulkey’s eyes lit up. 

“Oh, Blackburn's syrup. Syrup. That's the only syrup that I will have,” she replied. “It's thick and it's good and it's not too maple. I don't like maple syrup, that real thick kind. [Blackburn's] is just thick enough.” 

T. J. Blackburn Syrup Works has been making Blackburn-Made Syrup in Jefferson, Texas, since 1927. A blend of cane and corn syrups, it is known for its versatility and subtle taste. 

“Put a lot of butter on it and forget the jelly,” Mukley insisted. “People that put jelly on their biscuits? No. Put that Blackburn’s syrup and you'll never go back to jelly.”