Molasses Biscuits Recipe

 Posted by on January 24, 2014  Add comments  Tagged with: , ,
Jan 242014


As I was baking my 2-Hour Melt in Your Mouth Ribs for dinner yesterday, I was overcome with this craving for a molasses flavored biscuit.  I swear, at some point in my life, I have had one of these.  Not just a biscuit covered in molasses, but molasses actually baked right into it.  It was soft and fluffy and rich with that wonderful deep molasses flavor.  For the life of me, I cannot remember where I had this or who made it, and that makes me so sad. 

I just could not let this craving go, so I scoured Pinterest trying to find a recipe that would be close to what I was remembering in my head.  I thought there were going to be a ton of recipes to choose from, except that there weren’t.  The only recipe I could find that even closely resembled what I was thinking of, was this recipe from Martha Stewart.  They looked soft and fluffy and had molasses baked into them, so I thought I’d give them a shot. 

They were fairly easy to make.  Her recipe called for ground ginger and cloves, but I really just wanted a molasses flavor, so I left those two ingredients out.  Other than that, and the fact that I used light brown sugar instead of dark, I followed her instructions step by step.

So, how did they turn out?  Well, they were definitely not soft and fluffy.  They were a very dense biscuit.  They did have a good flavor to them, and tasted great with butter, and even better dunked in more molasses.

Molasses Biscuits

John came home from work late, and I fixed him a plate.  As he bit into the biscuit, he asked me if it was a cookie!  /smh

I said “No!  It’s a biscuit!”  He replied, “Oh, I thought it was a cookie with butter on it.”  …What??  He did say that he liked it though.

So, if you dare, give these molasses cookie biscuits a try!  I think they’d go great with a plate of baked beans.

Molasses Biscuits

Molasses Biscuits


  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 1/8 teaspoon freshly ground pepper
  • 6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
  • 1/4 cup plus 2 tablespoons milk
  • 1/4 cup unsulfured molasses
  • 1 tablespoon heavy cream, for brushing


  1. Preheat the oven to 375 degrees with rack in center. Sift together flour, brown sugar, salt, baking powder, and pepper. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.
  2. In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture, and add the milk-molasses mixture.
  3. Using a fork, stir the mixture until it almost comes together. Gently bring the remaining smaller dough particles together with your fingertips. Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick. Cut dough into rounds with a 2-inch cookie cutter. Gently press the excess dough together, and cut several more biscuits. Gently press the remaining excess dough together one more time, and cut one more biscuit.
  4. Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Sprinkle tops with a little more Kosher salt.  Bake until golden brown, 24 to 26 minutes. Place biscuits on a wire rack to cool slightly.

Makes approximately 10 biscuits.

Have you ever tried a recipe that didn’t turn out as you had hoped? 

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