Big Batch of Grandma's Biscuits with Molasses Butter

You can never have too many hor d'oeuvre recipes, so give Big Batch of Grandma's Biscuits with Molasses Butter a try. This lacto ovo vegetarian recipe serves 15 and costs 26 cents per serving. One portion of this dish contains approximately 3g of protein, 16g of fat, and a total of 229 calories. This recipe from Foodnetwork has 151 fans. Head to the store and pick up kosher salt, baking soda, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Big-Batch Cheese-Garlic Biscuits, Big Batch Peanut Butter Congo Bars, and Big Batch Triple Chocolate Peanut Butter Cookie Bars.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: a 3-inch biscuit cutter or a 3-inch-wide glass; a pastry blender For the biscuits: Preheat the oven to 400 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. 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. 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. 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, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit. For the butter: Stir the butter and molasses together to combine, leaving a few streaks of molasses visible. Serve the molasses butter with the warm biscuits.

 

Step by step:

1. Special equipment: a 3-inch biscuit cutter or a 3-inch-wide glass; a pastry blender

2. For the biscuits: Preheat the oven to 400 degrees F. Grease a baking sheet.

3. 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. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk.

4. 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.)

5. 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.

6. 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. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.

7. Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.

8. For the butter: Stir the butter and molasses together to combine, leaving a few streaks of molasses visible.

9. Serve the molasses butter with the warm biscuits.

Nutrition Information:

covered percent of daily need