Big Batch of Grandma's Biscuits with Molasses Butter
- Level: Easy
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 42
- Sodium
- 168
- Total: 35 min
- Active: 20 min
Ingredients
Biscuits:
Nonstick cooking spray, for the baking sheet
2 1/2 cups all-purpose flour, plus more for dusting
10 tablespoons unsalted butter, 8 tablespoons cubed and chilled and 2 tablespoons at room temperature
1 tablespoon baking powder
1 teaspoon fine sea salt
1 teaspoon sugar
1/4 teaspoon baking soda
1 cup buttermilk
Molasses Butter:
6 tablespoons unsalted butter, at room temperature
2 to 3 tablespoons molasses or honey
Directions
Special equipment:
a 3-inch biscuit cutter, optional- For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet.
- In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl.
- Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
- Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter.
- For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible.
- Serve the flavored butter with the warm biscuits.
Cook’s Note
Instead of butter, sometimes I like to using a non-dairy spread to make the biscuits; it gives them the same texture as shortening.