Sweet Potato Molasses Biscuits With Molasses Butter

First off, I just have to say that Sue was the brains behind this recipe. 

Once again we were working on recipes using molasses for the Crosby's Molasses "Sweeten Your Summer With Molasses Contest" (Click HERE for more information)

Sue's idea for a side dish was to do a biscuit of some sort - perfect for BBQing as an accompaniment to baked beans or ribs. And the Molasses Butter is the perfect finishing touch.

I admit it.... Sue is a genius. 

The Molasses Butter is my new favorite condiment. It adds some kind of magic to these fluffy sweet potato molasses biscuits. 

Good luck not eating the entire recipe yourself. 

Sweet Potato Molasses Biscuits With Molasses Butter

Ingredients

Biscuits

4 1/2 cups flour

2 Tbsp brown sugar

2 Tbsp baking powder

1 cup butter, frozen

2 cups sweet potato puree

2/3 cup milk

2 Tbsp Crosby's Fancy Molasses

Molasses Butter

1 cup butter, room temp

2 Tbsp Crosby's Fancy Molasses

Directions

Preheat oven to 425. Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the flour, brown sugar, and baking powder. 

Shred the frozen butter on a cheese grater and add to the dry ingredients. Stir well.

(You can also cut in the butter using a pastry cutter until mixture resembles coarse crumbs. I just find the grating method easier.)

In a separate bowl, mix together the sweet potato puree, milk, and Crosby's Fancy Molasses. 

Stir the wet ingredients into the dry ingredients until just mixed. 

Pat out the dough on a floured work surface to about 1 inch thickness. Cut out using a biscuit cutter or sharp edged cookie cutter. Place on prepared cookie sheet. 

(I got about 15 large biscuits and 15 tiny biscuits)

Bake at 425 for 15 - 20 minutes, until tops are lightly browned and bottoms are golden brown.

Remove from heat and let cool on wire rack.

Prepare Molasses Butter - In a bowl, cream the butter until smooth. Stir in the Crosby's Fancy Molasses until well combined.

Store any leftovers in the fridge but remember to let come up to room temp before serving again.

The color of the biscuits is very vibrant. Definitely not "the usual" baking powder biscuits. 

And don't even get me started on the Molasses Butter. It may look like Nutella or chocolate but believe me, it's better. 

So. Much. Better.

Perfect for summer dining outside.

Use the biscuits to soak up all the extra sauce from baked beans, BBQ ribs, or just enjoy for lunch on their own. These are best served the day they are made but do freeze well too. 

We used salted butter for our recipes so if you use unsalted butter you should throw in a generous pinch of salt to each recipe. 

 

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