Last week my mom was here and she started telling me about when she was a little girl, every Sunday they went to her grandmother's house and ate homemade biscuits with molasses butter.  (Yes please, I'll have some right now.)  I am still not sure why this tradition never carried on into my childhood, seems like one you would want to keep around if you ask me.   I had a hard time getting over the fact that I missed out on such deliciousness my whole life as she went on and on about how amazing the biscuits were.  By this time there was no turning back, I had to make some for myself.  Whole wheat drop biscuits with molasses butter glaze should be everyone's Sunday tradition if you ask me.

This is for all of you lazy baker's out there (talking to myself here).  You know for those times when you get a baking whim and don't have the time to knead, let rise, or roll out anything. 

Drop biscuits are the way to go, you get your biscuit fix without all of the hard work.

I opted for whole wheat here only because I liked the idea of the flavor pairing nicely with the molasses.  If you aren't digging whole wheat, you can go for your favorite regular biscuit recipe.  Either will be utterly delicious I assure you.  I won't judge you even if you get the bag of homemade frozen biscuits from the freezer section at the grocery store...you know which ones I'm talking about.  Just do me a favor and make this molasses butter glaze to go with them.

The whole wheat biscuits actually taste more like a scone and a biscuit had a baby together, a beautiful brown and fluffy baby.  It's the perfect foundation to pour the molasses glaze all over and it kind of soaks into the biscuit so that you taste the glaze with every bite.  Don't be shy, let that biscuit bathe in the silky molasses butter... 

Mmmmm.  Mmmmm. 

I'm hungry now.

Ingredients:

• 2 Cups Whole Wheat Flour (I used King Arthur Flour)
• 2 Tbsp. Baking Powder
• 1/2 Cup Cold Butter (cut into cubes)
• 1 Cup + 4 Tbsp. of Milk
• Pinch of Salt
• 1/4 Cup Molasses
• 1/2 Cup Butter, softened at room temperature

Directions:

• Preheat oven to 350 degrees.
• In a food processor, combine your dry ingredients and your butter and pulse until the butter is broken up throughout the mixture. (You can also work the butter in by hand, it will just take a little longer.)
• Slowly pour your milk into the food processor and turn on until a soft and sticky dough has formed.
• On a parchment lined baking sheet, drop heaping spoonfuls of the dough onto the baking sheet. (I actually made mine a little too big and they ended up squishing each other in the oven.)
• Bake for 20-25 minutes until biscuits are browned on edges and cooked through.
• Slightly warm the molasses in the microwave for about 30 seconds. 
• Add room temperature butter to the molasses and stir until the glaze has formed.
• Drizzle as much of the molasses butter glaze as desired over biscuit and eat immediately!

*You can also double this recipe if you desire, which you might.  One batch makes 6 large biscuits or 12 small biscuits.

They look like fall don't they?   Chilly mornings, warm biscuits, hot coffee, and a cozy sweater....I see lots of biscuits be made all season long.  Now if a girl could just get a break from 100 degree weather, I'd be set.

What else can I smother with molasses butter glaze?  I'm hooked.