Biscuits à l'avoine et aux raisins épais et moelleux

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Thick and chewy oatmeal raisin cookies are wholesome and satisfying.
Biscuits à l’avoine et aux raisins épais et moelleux
J’ai plusieurs recettes qui donnent des biscuits minces à l’avoine et aux raisins, mais j’ai mis du temps avant d’en trouver une qui donne des biscuits épais et moelleux, comme ceux de mes années d’université. La voici en version légèrement adaptée d’une recette du blogue Sally’s Baking Addiction.
Thick and chewy oatmeal raisin cookies are wholesome and satisfying.
Conseils pour cette recette :

  • Il est essentiel de refroidir la pâte pour que les biscuits gardent leur épaisseur pendant la cuisson.
  • Cette recette se double très bien et les biscuits se congèlent.
  • Pour les rendre un peu plus nutritifs, il suffit d’ajouter à la pâte une ou deux cuillères à soupe de graines de lin moulues.

Biscuits à l’avoine et aux raisins épais et moelleux

Donne environ 18 biscuits
Ingrédients

  • ½ tasse de beurre, ramolli
  • ½ tasse + 1 c. à soupe de sucre
  • 1 gros œuf à température de la pièce
  • ½ c. à soupe de vanille
  • 1½ c. à soupe de mélasse Grandma
  • 1 tasse de farine, mesurée à la cuillère
  • ½ c. à thé de bicarbonate de soude
  • ¾ c. à thé de cannelle
  • ½ c. à thé de sel
  • 1½ tasse de flocons d’avoine (non instantanés)
  • ½ tasse de raisins secs

Préparation

  1. Dans un grand bol, battre le beurre et le sucre jusqu’à consistance mousseuse et pâle. En battant, ajouter l’œuf, puis la vanille et la mélasse.
    Dans un autre bol, mélanger la farine, le bicarbonate, la cannelle et le sel avant de bien lier le tout au mélange crémeux.
    Ajouter les flocons d’avoine et les raisins secs et remuer pour bien les incorporer.
  2. Mettre au frigo de 30 à 60 minutes.
  3. Préchauffer le four à 350 °F et tapisser une grande plaque de cuisson de papier parchemin.
  4. Pour chaque biscuit, déposer une cuillérée comble de pâte (cuillère à biscuit de taille moyenne) sur la plaque, en les espaçant d’environ 2 po.
  5. Cuire jusqu’à ce que les bords soient cuits, mais le milieu encore un peu mou (11-12 minutes).
    Laisser les biscuits reposer un peu sur la plaque avant de les transférer sur une grille pour refroidir.

Molasses Raisin Buns Recipe (Lassy Buns)

Servings: 12-18 buns serving(s)

Prep time: 20 minutes

Total time: 35 minutes

Cooking time: 15 minutes

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Lassy (or Lassie) buns are a satisfying cross between a soft molasses cookie and a molasses biscuit. Not too sweet, they’re perfect with a bowl of soup or a cup of tea. 

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns — Newfoundland molasses raisin buns.

There’s a reason why so many old fashioned recipes are still around. They’re delicious classics that never get tiresome. Take for instance,  Newfoundland molasses raisin buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

The bun that goes with everything

There’s nothing fancy about them and that’s their charm. It’s also why they seem to suit every part of the day. Eat them with tea, as an afternoon nibble, with a slice of cheese, warmed and slathered with butter, alongside a cup of soup. You’ll find that Lassy Buns are simple and satisfying.

These buns have a very tender crumb but are not crumbly. They will last 3-4 days in a bag on the counter.

This recipe is from the Newfoundland blog, Stuffed at the Gills.

Tip: The dough is very soft but resist the urge to add extra flour. Adding extra flour will make the buns tough.

Molasses Raisin Buns – Lassy Buns Recipe

Makes 12-18 buns

Ingredients:

  • 3 cups flour (a little more if necessary)
  • ½ cup sugar
  • ½ tsp. salt
  • 1 ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon (optional)
  • ¼ tsp. cloves (optional)
  • ½ cup raisins or dried currants
  • ½ cup butter, melted
  • ½ cup molasses
  • ½ cup milk
  • 1 egg
  • 1 tsp. vanilla (optional)

Instructions:

  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl whisk together dry ingredients.
  3. In another bowl (or saucepan) whisk the molasses and milk with the melted butter. Make sure it’s cool to the touch then beat in egg and vanilla (if using).
  4. Add wet mixture to the dry ingredients and stir gently until combined. Let site for a couple of minutes.
  5. Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
  6. Pat or roll to one-inch thick and cut into rounds.
  7. Place on prepared sheet, with edges just touching. Bake 12-15 minutes.

(Place them further apart for buns with crusty sides).

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Pumpkin Molasses Biscuits

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
November marks the beginning of soup season in our house. When the weather turns cold and the days are short there are few meals more warming than a hearty bowl of soup or stew.

I like to serve my soup with fresh scones or biscuits. Eaten hot out of the oven with butter they make a simple meal feel a little special. In fact, if I’m not careful my kids will make a meal of the fresh biscuits and neglect their soup.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
These biscuits are best eaten within a day. Serve them right out of the oven with supper or eat them as a treat, spread with butter and drizzled with a little molasses.

These aren’t your standard flakey biscuits. They have a moistness to them thanks to the pumpkin and a wonderful not-too-sweet flavour.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
The recipe is an adaptation of a recipe from the blog Jo and Sue. Their recipe calls for sweet potato but I had leftover pumpkin that I wanted to use up so turned these into pumpkin biscuits.

Serve Pumpkin Molasses Biscuits with our Black Bean Turkey Chili or Roasted Red Pepper Lentil Soup.

Pumpkin Molasses Biscuit Recipe

Adapted from Jo and Sue

Ingredients:

  • 2 ¼ cups flour, spooned in
  • 1 Tbsp brown sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 cup cold butter, cut into cubes
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 Tbsp Crosby’s Fancy Molasses

Instructions:

  1.  Preheat oven to 425.
  2. Whisk flour, brown sugar, baking powder and salt. Add butter and work in with a pastry blender or two knives until crumb sized.
  3. In another bowl whisk the pumpkin, milk and molasses. Pour over the flour mixture and stir until almost combined. Scrape onto a lightly floured surface and knead gently a few times.
  4. Pat into a rectangle about 1” thick, cut into 6 squares and cut each square on the diagonal.
  5. Place biscuits on a parchment lined baking sheet and bake for about 15 minutes, until golden on the edges.
  6. Best eaten on the same day they’re baked.

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Yankee Buns | Biscuit Style Cinnamon Buns

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Yankee Buns Biscuit Style Cinnamon BunsWho doesn’t have a weakness for cinnamon buns?

It’s a special day for me when molasses lovers share their family favourite recipes. It’s like being invited into their kitchen for a cup of tea. It also highlights what I think is the most wonderful thing about food – the sharing.

This recipe was given to me by Rona, who grew up in Saint John NB (the home of Crosby Molasses) but who has lived overseas for decades. She has never lost her love of molasses though and managed to keep a little stash of Crosby’s on hand to bake special treats for her family. So even though her sons grew up thousands of kilometers from the nearest grocery store that sells our molasses they were practically raised on it.

Yankee Buns Biscuit Style Cinnamon Buns

This is what Rona wrote to me the day she shared the recipe:

When I think back to when I was younger molasses was a must to have.  My mom and dad were from the north shore and molasses was used a lot.  I remember dad putting some on his plate when he had a roast dinner and he would mix it with what gravy was left, and then take a piece of bread and soak it up. He always had molasses cake or cookies in his lunch box to have with his tea.  After I moved to Norway almost 31 years ago my boys grew up with molasses as I would always take it back with me when I visited Saint John. They love it too. 

I am going to share a recipe with you Bridget that my mom had, and I make it a lot and everyone loves it.  Mom called them Yankee Buns.  This recipe is almost like tea biscuits and would love to share this with you.”

Yankee Buns Biscuit Style Cinnamon Buns

This is a lovely biscuit-style cinnamon bun that bakes in a sweet molasses sauce. The recipe makes just enough for your family to eat in one sitting.

Rona’s Mom’s Yankee Buns – Biscuit Style Cinnamon Bun Recipe

Makes 10-12 buns

Dough

  • 2 cups of flour, spooned in
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 4 tsp. baking powder
  • 5 Tbsp. butter (cold)
  • 2/3 cup milk (can add up to 2 Tbsp. more if dough seems too dry)

Filling

  • 1 Tbsp. soft butter
  • ¼ cup brown sugar
  • 1 tsp. cinnamon (optional)

Sauce

  • ¼ cup water
  • ¼ cup Crosby’s Fancy Molasses
  • 1 tsp. flour
  1. Combine dry ingredients and cut in butter. Pour over milk and stir to combine.
  2. Scrape onto a lightly floured surface and knead gently until dough comes together. (Try not to work the dough too much).
  3. Roll out to a rectangle about ½” thick.
  4. Spread with soft butter and sprinkle over the brown sugar and cinnamon (if using).
  5. Roll up and gently pinch seam.
  6. Cut into ½”-3/4” slices and place in a parchment-lined 9”x13” pan.
  7. Combine sauce ingredients and pour over the buns.
  8. Bake at 350 F for 20-25 minutes.

Best eaten warm.

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Ginger Molasses Biscuits for Strawberry Shortcake

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 3 minutes

Cooking time: 15 minutes

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ginger molasses biscuits for strawberry shortcake

Bring on summer!

A classic biscuit-style strawberry shortcake is one of my favourite desserts. It’s a down-to-earth treat that always feels special, particularly when in-season strawberries are in the markets.

This is the dessert my daughter always requests for her birthday, although her birthday is in late January. I understand where she’s coming from though: strawberry shortcake represents the sun-baked promise of summer after a long cold winter.

ginger molasses biscuits

Ginger molasses biscuits are a delicious addition to your strawberry shortcake. The flavours of molasses and ginger pair beautifully with strawberries and whipped cream and the biscuits are just sweet enough to work in a dessert.

Healthy tip: For a lighter take on your strawberry shortcake, mix your whipped cream with Greek yogurt (half and half).  

Ginger Molasses Biscuits for Strawberry Shortcake Recipe

Makes about 10 3” biscuits

Ingredients

  • 3 cups flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • ¾ cup cold butter, cubed
  • 1 cup plus 2 Tbsp. cold milk
  • 2 tsp. cider vinegar
  • 3 Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and ginger.
  2. In another bowl combine the milk and vinegar and let sit for five minutes.
  3. Cut butter into the dry ingredients, until butter is pea-sized.
  4. Stir molasses into milk mixture and pour over flour-butter mixture.
  5. Stir gently until barely combined.
  6. Scrape dough onto a lightly floured surface and knead gently until dough comes together and is mostly smooth (about 10 times).
  7. Gently pat or roll out dough to ¾” thickness. Cut into rounds with a 3” biscuit cutter.
  8. Place on a parchment-lined baking sheet and place in the fridge for an hour (if you have time).

When ready to bake:

  1. Preheat oven to 425 F
  2. Place biscuits in oven and immediately turn the temperature down to 400 F.
  3. Bake for 15-18 minutes, until done.

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Glazed Molasses Buttermilk Scones

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These are rich, buttery scones. The dough is very tender but resist the urge to add extra flour as you pat them out. 

molasses buttermilk scones

The egg hunt will be interesting this year.

There is so much snow that I think we’ll just throw everything from the back door and have the kids wear our snowshoes to do their egg collecting.

molasses buttermilk scones

An outdoor egg hunt is our Easter tradition no matter the weather so that’s how we’ll start our day. And after we have all run around outside in our pajamas we’ll come in for some warm scones.

My husband and I will eat scones. The kids will already be too full of chocolate.

Mix these up in a flash with this helpful tip:

The night before, combine the flour, oats, baking powder, sugar and salt. Cut in the cold butter. Put this mixture in the fridge. Take two eggs out of the fridge and leave them on the counter overnight. In the morning continue with the recipe instructions. You’ll have these in the oven in about five minutes.

These are rich, buttery scones. The dough is very tender but resist the urge to add extra flour as you pat them out. Take care not to over cook them so the texture is just right.

My mom clipped the recipe out of a Better Homes and Gardens magazine sometime in the 1990’s.

Molasses Buttermilk Scone Recipe

Ingredients:

  • 1 ¼ cups flour
  • 1 cup whole wheat or spelt flour
  • ½ cup old fashioned rolled oats
  • 1 Tbsp. baking powder
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • 1 cup cold butter
  • ¼ cup buttermilk
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 egg + 1 tsp. milk (for an egg wash)

Icing:

  • 1/2 cup icing sugar
  • 2-3 Tbsp. molasses

Instructions:

  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, oats, baking powder, sugar and salt.
  3. Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal (butter in pea-sized pieces or smaller). This can also be done in a food processor.
  4. In another bowl beat the egg. Whisk in the buttermilk and molasses.
  5. Add the wet ingredients to the dry ingredients and mix until just incorporated.
  6. Scrape onto a lightly floured surface and knead gently 8-10 times until the dough comes together into a ball. Roll or pat into a circle that’s about ¾” thick. Cut into 8 wedges. To make smaller scones, use a round cookie cutter.
  7. Transfer scones to prepared baking sheet spaced about an inch apart. Brush with egg wash and bake for 20-24 minutes. Don’t overcook.
  8. Cool slightly before icing.
  9. Combine icing sugar and molasses. Thin with a drop of milk if it’s too thick.
  10. Drizzle from a spoon over warm scones.

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Molasses Biscuits Recipe – sweet and buttery

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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These molasses biscuits are sweet and buttery with a nice little crunch from the sunflower seeds. Serve them with soup or stew or nibble them with butter and jam at breakfast.

Sweet molasses scones sprinkled with crunchy sunflower seeds.

I love bakeries and cafes that display all of their goodies in baskets at the front counter.  It makes everything look more delicious and paralyzes my kids with indecision.

It’s a time for learning life lessons: I remind them that there are many kinds of hard choices in life and a choice means one, not two, even if you brought your own money.

 

Sweet molasses scones recipe sprinkled with crunchy sunflower seeds.

Stacking your own baked goods in a basket at the kitchen table is different though. You need only finish your soup to get a second. Or you need only have emptied your lunch bag to have a scone with butter and jam as an afterschool snack.

These are the kind of scones that go well with supper, alongside scrambled eggs and baked beans at breakfast or smeared with butter and jam in the afternoon. You could even make cheese sandwiches with them.

Don’t dismiss this molasses scones recipe because they have a wholesome earthy look. They’re sweet and buttery with a nice little crunch from the sunflower seeds.

Molasses Biscuits Recipe

Adapted from 150 Essential Whole Grain Recipes by the Canadian Living test kitchen

Makes 18 scones

  • 1 ¾ cups flour
  • 1 cup whole wheat flour
  • ½ cup toasted sunflower seeds, plus more for sprinkling
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 cup buttermilk or soured milk
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  1. In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
  2. Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
  3. In another bowl whisk together buttermilk, molasses and egg.
  4. Pour milk mixture into flour mixture and stir just enough to combine.
  5. Gather dough into a ball and on a lightly floured surface knead gently just until it comes together in a soft dough (4-5 times)
  6. Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
  7. Score into nine squares. Score the squares on the diagonal to form triangles.
  8. Sprinkle with 2-3 Tbsp of sunflower seeds and gently press them in.
  9. Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
  10. Cool a few minutes before cutting.

If you’re looking for more molasses quick breads try whole wheat molasses quick bread or sweet molasses quick bread.

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Sweet molasses scones and wholesome and buttery

Whole wheat molasses oat scones

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Molasses-scones-close

Whoever came up with the idea to glaze scones should be given a medal.

I have always considered scones their own food group and prefer them above all other breads. I could make a meal of scones actually, and did once years ago on a trip to Ireland.

After a daylong hike along a portion of the magical Wicklow Way that winds south from Dublin to Glendalough I fell asleep anticipating the next day’s treat: tea and scones on the lawn of a charming inn before we were to catch our lift back to Dublin.

(To give a little context, we were staying in hostels and eating on a backpacker’s budget. Tea and scones on the sunny lawn of a lovely inn was like going to the spa.)

The Irish scones did not disappoint and that was my lunch for the day. Scone, after scone, after scone, with a little jam and butter.

Now to dress these molasses oat scones with a drizzle of icing is something new to me. It turns them into little cakes which is a lovely treat.

Whole wheat molasses oat scones

Adapted from Union Street Eats who adapted it from Barefoot Contessa who perhaps adapted it from I’m not sure who. That’s the beauty of recipes as they make the rounds.

  • 1 ¾ cups whole wheat pastry flour
  • ¾ cups flour
  • ½ cup rolled oats
  • 1 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1 cup cold butter, cut into pieces
  • ¼ cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 beaten egg for egg wash (optional)

Frosting

  • 1/2 cup icing sugar
  • 3 Tbsp Crosby’s fancy Molasses
  • 1/2 tsp vanilla
  1. Combine dry ingredients in a food processor and pulse to combine.
  2. Add cold butter and pulse until mixture resembles fine meal (you want there to be little chunks of butter left.)
  3. Remove to a good sized bowl.
  4. In a separate bowl beat eggs, milk and molasses together and add to dry mixture.
  5. Stir gently until just combined.
  6. Turn out onto a lightly floured surface and knead gentlya few times until the dough comes together. (Work the dough as little as possible so your scones are light).
  7. Roll out (don’t press too hard) about an inch thick and cut into shapes.
  8. Place them on a parchment paper lined baking sheet and brush with egg wash.
  9. Bake at 400 F for 20-25 minutes.
  10. Remove to a rack to cool.

To make glaze:

  1. Whisk icing sugar and molasses together.
  2. Add vanilla and spread or drizzle over scones.

If you’re a fan of scones you might like molasses walnut scones with vanilla glaze 

For light scones pulse the dry mixture and cold butter until the dough resembles coarse meal with pebbly bits of butter.

Work the dough as little as possible so little chunks of butter remain.

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Molasses walnut scones recipe with vanilla glaze

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molasses walnut scones with vanilla glaze

I consider scones the perfect snack food. There’s something about the texture that I find satisfying and comforting and they can be filling enough if made with good flour (whole grain). This molasses walnut scones recipe takes scones to a whole new level with a generous handful of nuts and sweet glaze. Just right for a mid-morning snack but even better eaten warm from the oven on a weekend morning.

Molasses walnut scones

I learned the art of scone and biscuit making from my mom who I doubt ever made a brick of a bread in her entire life.

The secret — use icy cold butter and work the dough as gently and as little as possible.

This brings to mind the story of a friend in high school who brought her first attempt at biscuits to a party. They were tough and heavy and we ended up taking turns chucking them off the back deck in a contest to see whose would go the furthest and if they’d smash into smithereens or land with a thud.  (Don’t feel sorry for her. She went on to become quite accomplished at all things baking and cooking).

Molasses walnut scones recipe with vanilla glaze

Adapted from Food & Drink magazine, Winter 2011 issue

  • 2 cups flour (use half whole grain flour)
  • 2 Tbsp. sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup cold butter
  • ¾ cup + 2 Tbsp. milk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ¾ cup walnuts, coarsely chopped
  • Glaze:
  • ½ cup icing sugar
  • 1-2 Tbsp. cream
  • ½ t vanilla
  • ¼ cup walnuts, finely chopped
  1. Preheat oven to 425 F.
  2. Combine dry ingredients and cut in butter with a pastry blender or two knives.
  3. Combine milk and molasses, mix well and add to dry mixture along with the walnuts .
  4. Stir gently just until the dough comes together.
  5. Turn out onto a lightly floured surface. (This is a very light and sticky dough but resist the urge to add more flour. Keeping with the flour proportions and working the dough as little as possible creates the most beautifully soft scone.)
  6. Divide dough in half and pat each half into a 1” thick disk, fold it over on itself to create a half-moon, then fold it over again. Gently pat into a 1” thick disk, cut into 6 wedges.
  7. Place on a parchment-lined cookie sheet at least 1”apart.
  8. Bake 10-12 minutes.
  9. Remove from oven and coat with glaze while still warm. Sprinkle with finely chopped walnuts. Serve warm.

If you love scones as much as I do (and glazed scones at that) you might like to try whole wheat molasses oatmeal scones.

 

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Grandma’s Biscuits with Molasses and Old-Fashioned Treat

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Old fashioned flaky biscuits with molasses

Old fashioned flaky biscuits with molasses are a classic treat…

Our family recipe for biscuits was passed down from my great grandmother but how far back it really goes we don’t know. It’s one of those recipes that has just always been around. Mom said Ila (my grandmother) wasn’t one to make homemade bread but there were always biscuits. Ila called them Momma’s biscuits, because she grew up eating them too.

My grandmother used a glass to cut her biscuits into rounds and she sprinkled them with sugar before baking when they were to be used with shortcake. Sometimes she used a small shortbread cookie cutter to make mini biscuits that she’d fill with egg salad for one-bite sandwiches. And sometimes they’d eat them hot out of the oven with butter and molasses.

They’re a flaky biscuit and unusual in that they call for 8 tsp of baking powder (that’s not a typo).  You can adapt the recipe to sweet or savoury dishes by playing with the amount of sugar. For shortcake use 3-4 Tbsp of sugar. To eat alongside a meal use 1-2 Tbsp. of sugar. The recipe works well with all sorts of flours too (whole wheat, spelt, whole white, kamut or conventional white flour.)

The key to flakiness is to not work the dough too much (little pebbles of hard butter are good), roll out the dough gently, don’t twist the cutter as you’re pushing it through the dough and don’t pat your biscuits down (something I taught my kids as they learned to make these at my side).

Grandma’s Biscuits with Molasses

  • 3 ½ cups flour
  • 2-4 tbsp sugar
  • 1 tsp salt
  • 8 tsp baking powder
  • 1 cup butter, very cold and cut into pieces
  • 1 1/3 cups milk, soured with 1 Tbsp fruit vinegar
  1. Combine the flour, sugar, salt and baking powder in a bowl.
  2. Cut in the butter with a pastry blender or two knives until it’s pea-sized.
  3. Make a well in the center and pour in the milk. Stir gently with a fork until the dough just comes together (there will still be flour in the bottom of the bowl).
  4. Scrape the dough onto a lightly-floured counter – leftover flour and all – and knead until it just comes together (no more than 10 times).
  5. Roll out gently until it’s about an inch thick.
  6. Cut into desired shapes.
  7. Arrange on a parchment-lined cookie sheet and bake at 400F for 12-15 minutes. Spread with butter and drizzle with Crosby’s Fancy Molasses!

One more thing…

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