Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
Sharp cheese and molasses is an old-time combination that works beautifully on flaky biscuits.
Cheese and molasses just works.
Warm biscuits fresh from the oven are so good with butter and a drizzle of molasses. In this recipe you can take that flavour combination in another direction by slathering warm biscuits with creamy whipped molasses butter. And these aren’t just any biscuits – they’re biscuits made with extra old cheddar.
Why cheddar and molasses go together so beautifully I have no idea. But the combination works.
These biscuits are deliciously flaky
You’ll notice in the instructions that I fold and roll the dough a couple of times. This creates layers that help make the biscuits extra flaky. As well, I cut the biscuits freehand instead of using a cookie cutter because I don’t want to overwork any leftover dough.
Molasses butter is versatile
I love whipped molasses butter on biscuits but it’s also delicious on cooked vegetables, especially sweet potatoes, cauliflower, corn and onions.
For the molasses butter I just use my hand held mixer to whip the butter and incorporate the molasses. If I was making a double batch I’d use my food processor instead.
Cheddar Biscuits with Whipped Molasses Butter
- 1 cup milk
- 1 Tbsp. vinegar
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 2 Tbsp. baking powder
- 1 tsp. salt
- ½ cup cold butter
- 1 cup grated sharp cheddar
- 1 egg beaten (for egg wash)
- Preheat oven to 425 F.
- In a small bowl combine milk and vinegar.
- In a large bowl whisk together the flours, baking powder and salt.
- Cut in butter until it is pea-sized.
- Stir in cheddar then pour over milk mixture.
- Stir until almost combined then turn out onto a lightly floured surface and knead lightly until flour is incorporated.
- Pat into a rectangle that‘s about 5” x 10”.
- Lengthwise, fold it in on itself like a business letter.
- Then, using a rolling pin, lightly roll it into a rectangle again and repeat folding process.
- Lightly roll into a rectangle again that’s about ½” thick.
- Cut into squares and place on a parchment-lined baking sheet, about half an inch apart.
- Brush with egg wash and bake 12-15 minutes until golden.
- Serve warm with molasses butter.
- 1 cup butter, room temperature
- 2-3 Tbsp. Crosby’s Fancy Molasses
Beat the butter until light then beat in the molasses.
One more thing…
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