Homemade Biscuits with Molasses Spread

12 months ago 55

I love baking from scratch. There�s so much love poured into the time and effort of a homemade meal. What I�m going to share today is my latest effort to give you a yummy dish made from scratch: homemade...

I love baking from scratch. There�s so much love poured into the time and effort of a homemade meal. What I�m going to share today is my latest effort to give you a yummy dish made from scratch: homemade biscuits with molasses spread.

Who likes the thought of easy homemade biscuits?

Me, me, me!

I have tried LOTS of recipes. Heck, I�ve still not been able to get a Bisquick biscuit to turn out right. Bisquick and I have always had a rocky relationship. But after some research and a lot of recipe fails, I�ve got it.

When I think of a good biscuit I think of buttery, slightly moist, airy and super soft BUT firm enough to sop with my favorite gravy or spread.

Well, butter my biscuits! Don�t they look yummy!

Biscuits are the perfect bread-y side kick to almost any dish to almost anything. They�re great with fried chicken and pot roast. Or pick practically any breakfast meat to go in between and sop them up with gravy. Personally, I love a good sausage biscuit with grape jelly. I�m also not ashamed to say that I�ve enjoyed biscuits with molasses spread as a dessert.

This biscuit recipe comes with its own unique sopping mechanism. Molasses spread. It only requires two ingredients. Yay for simplicity!

Speaking of molasses, have you ever wondered what�s the difference between unsulphered and blackstrap molasses? Click here for an explanation. For this recipe, you want unsulphured. Trust me, blackstrap would be bad.

Growing up, we mashed butter and molasses together with a fork, then drag a biscuit across and devour. It had visible chunks of butter, unlike what you see here but so so good. I used a hand held mixer to give it a spread like texture. That way, you�re getting an even blend of both ingredients all at once. Plus, it looks pretty.

So, what I�ve done is taken a molasses and butter spread and paired it with my yummy homemade biscuits. Another thing that I really like about this recipe is that is EASY. It reminds me of my Blueberry Crunch recipe from last week. You measure, mix, and bake. With biscuits, you measure, mix, cut out, and bake. Only one extra step but who�s counting. They really are easy to make.

Those biscuits are still warm and the butter is still oozing into them. Oh my biscuit, I want one now!

How do you like your biscuits? Breakfast or dinner? Meat in between or all by their beautiful biscuit selves? Dipped in gravy or spread with jelly? Dessert? Let me know in the comments.

This article includes affiliate links. Which means, if you purchase a product from my link I will receive a small commission.

Homemade Biscuits with Molasses Spread

Author: theconsiderablecookie

Prep Time: 15 min

Cook Time: 8 min

Total Time: 25 min

Yield: 10-12 biscuits depending on size

Print Recipe

Description

Soft, buttery, homemade biscuits.� Perfect for breakfast or your favorite dinner.

Ingredients

Biscuits

2 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons of room temperature butter

1 cup heavy whipping cream

Molasses Spread

1/4 cup of softened butter

1/2 cup of molasses

Instructions

Biscuits

Pre heat oven to 450.

Mix in a medium bowl all of the dry ingredients.� Hand squeeze softened butter into all of dry ingredients. Mix well.� Add heavy whipping cream and mix well by hand. Sprinkle a handful of flour onto surface. Turn out dough onto floured surface and fold dough over itself 4 or 5 times.� Roll out dough to 1/2 inch thick.� Use a biscuit cutter to cut biscuits and place on a greased cookie sheet.� Re-roll and continue cutting out biscuits. Bake 8 minutes. Leave biscuits on cookie sheet and spread softened butter on tops.

Molasses Spread

In a small bowl, use a mixer to mix softened butter and molasses together. Enjoy!

Notes

If you don�t have biscuit cutters,� try using the top of a mason jar lid or outer rim of a teacup.

You can use milk instead of heavy whipping cream but I like to use heavy whipping cream instead of milk because its thicker and makes those biscuits creamier.� Honestly, the more fat, the better.