Drop Biscuits with Molasses Butter
★★★★★
MAKES
1 dozen medium biscuits
Ingredients
2 cups
all purpose flour
1/3 cup
brown sugar
1 1/2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
6 tablespoons
cold unsalted butter, cubed
1/2 cup
whey (from making ricotta or butter) OR buttermilk
1
egg
1 teaspoon
vanilla extract
2 cups
heavy cream
Gallon
generous pinch salt
3-4 tablespoons
molasses (Steen's is the best I've ever tasted)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine. Cut in the butter and mix until it ranges in size from peas to walnut halves in the dough. This can be done by pulsing in the food processor but I prefer to do it by hand.
- Whisk the whey/buttermilk, egg, and vanilla to combine. Add the mixture to the dough and mix just until it comes together - it should be pretty shaggy but evenly combined.
- Drop the dough onto a parchment lined baking sheet and sprinkle with turbinado sugar. Bake in a 375 degree oven until golden at the top and around the edges, 12-15 minutes.
Drop Biscuits
- Whip the cream in an electric mixer on medium high speed. You can follow Ashley Rodriguez' instructions for cultured butter. Whip until the buttermilk separates, then pour it off. Add 1/2 cup of water and mix for another minute or so, then pour off the liquid. Repeat 2-3 times or until the liquid is mostly clear when it is poured off.
- Season the butter with salt, and whip in the molasses. Mix until well combined. Slather on warm drop biscuits.
Molasses Butter
