Drop Biscuits With Molasses Butter Recipe

Name: Drop Biscuits With Molasses Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Drop Biscuits; 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; turbinado sugar, as needed to garnish; Molasses Butter; 2 cups heavy cream; Gallon generous pinch salt; 3-4 tablespoons molasses (Steen's is the best I've ever tasted)

Servings: persons

Drop Biscuits
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
turbinado sugar, as needed to garnish
Molasses Butter
2 cups heavy cream
Gallon generous pinch salt
3-4 tablespoons molasses (Steen's is the best I've ever tasted)

1
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.
2
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.
3
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.
4
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.
5
Season the butter with salt, and whip in the molasses. Mix until well combined. Slather on warm drop biscuits.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Drop Biscuits, 2 cups all purpose flour, 1/3 cup brown sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Drop Biscuits With Molasses Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Drop Biscuits With Molasses Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions