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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

Ingredients:

• 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)

Instructions:

• 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.

Rolling specifics:

1. Pat into a rectangle that‘s about 5” x 10”.
2. Lengthwise, fold it in on itself like a business letter.
3. Then, using a rolling pin, lightly roll it into a rectangle again and repeat folding process.
4. Lightly roll into a rectangle again that’s about ½” thick.
5. Cut into squares and place on a parchment-lined baking sheet, about half an inch apart.
6. Brush with egg wash and bake 12-15 minutes until golden.
7. Serve warm with molasses butter.

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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Make this recipe delicious with Crosby's Molasses.