Friday, May 08, 2009

Get the molasses.

I made biscuits.

What? You don't dip your buttermilk biscuits in pure molasses? Then Wilma Britton was not your grandmother, and also, you are totally missing out.

I don't think I've had biscuits and molasses in at least 10 years, but as I ate them today in my kitchen in Arizona, I might as well have been five years old in our kitchen in Villa Park watching my grandma cut the dough with the edge of a drinking glass. We would beg her to make them almost as soon as she arrived for a visit. And then we would crowd around the table and eat them warm out of the oven covered in molasses.

I wish I had my grandma's recipe, but today Martha Stewart's had to do.

Buttermilk Biscuits
4 cups flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1 3/4 cups buttermilk, plus more for brushing

Preheat the oven to 375. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4 inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge for the next biscuit.)

Place the biscuits 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.

I don't have a pastry blender, so I used my hands. Also, my biscuit cutter is larger than the size recommended. They turned out well, just big. I guess you could eat them with butter and jam instead of molasses, but I've never tried them that way. I think you have to start on molasses young. Oliver had to spit his bite out, but Stella thought it was ok. I was in heaven.


  1. i have found that lots of people don't enjoy the molasses. i'm with you though. it just brings back such happy memories.

  2. I am not a molasses fan...but for some reason, that picture made me change my mind.

  3. If you'll try sour cream on your waffles, I'll try molasses biscuits.

  4. that sounds yummy and interesting thanks for the tip.

  5. oh my goodness this makes me want biscuits and molasses SO BAD right now! oh i miss it...mmmmmmmmmm...... i may have to actually attempt baking.....

  6. Love it! Very nostalgic for me as well.

  7. Would that have been Villa Park, Illinois? Just curious as I'm originally a Chicago girl.

    Never had biscuits with molasses, but it looks yummy.


  8. My 10 year old son and I were just reading the book "The Sign of the Beaver" The young man in the book LOVES molasses. I will have to make this for my son and see if he agrees! That is a fun memory with your Grandma!


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