Drop Biscuits with Molasses Butter
Ingredients
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
2 cups heavy cream
Gallon generous pinch salt
3-4 tablespoons molasses (Steen's is the best I've ever tasted)
Ingredients

    Drop Biscuits

  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.

    Molasses Butter

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