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.
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.
- 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
- 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.
- 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.
- 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.
- 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.