Cape Breton Molasses Biscuits

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Cape Breton Molasses Biscuits are old fashioned thick-cut molasses cookies. Not-too-sweet.


  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 egg, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 cup milk soured with 1 Tbsp. vinegar*
  • 4 1/2 cups flour, spooned in
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 ½ tsp. ginger


*To sour the milk: Add 1 Tbsp. vinegar to ½ cup measuring cup and fill with milk. Let sit 5 minutes until it curdles.


  1. Preheat oven to 350º F and line a baking sheet with parchment paper.
  2. In a large bowl cream the butter and sugar.
  3. Beat in the egg, then the molasses and milk.
  4. In a separate bowl whisk the flour, baking soda, salt and spices.
  5. Stir dry into the wet mixture in two additions (don’t over mix).
  6. Scrape dough onto a lightly floured surface and roll or pat  ½” thick.
  7. Cut into rounds and prick with a fork.
  8. Bake 16-18 minutes, until the tops just bounce back.
  9. Let cool on the pan.


Cape Breton molasses biscuits are good served with butter, peanut butter or a slice of cheese.