Jimmy and I discovered this place in Vegas that made some amazing biscuits and the molasses biscuit was by far my favorite. So I decided to try and make a biscuit just good as that one. It took a few tries, but I believe I did. I actually think it is better and we love it. I made them for the kids and they loved them. They have gobbled up them up. Especially with the cinnamon brown sugar butter.

I always do drop biscuits. They are so much easy to make and take a lot less time to make. And guess what? They taste the same. This biscuits are perfect for the Holiday season. So grab your mixing bowl, a whisk and a pastry cutter and get making this biscuit.

That’s the Dish from My Kitchen to Your Kitchen ????

Billie-Jo

Ingredients

• 3 ¾ cups self rising White Lily Flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup unsalted frozen butter
• 1 cup buttermilk
• ⅓ cup molasses
• Cinnamon Butter- 1 stick of unsalted room temperature butter, 2 tbsp brown sugar, 1 tsp cinnamon

Directions

1. In a small bowl whisk together buttermilk and molasses, set aside
2. In a large mixing bowl whisk flour, salt and cinnamon
3. Grate butter into flour mixture and mix
4. Make a center well in the mixture and pour milk mixture into and mix together. I use my hands to make sure it’s all mix, be careful not to over mix
5. Refrigerate dough for 30 minutes
6. Preheat oven to 425
7. Line cookie sheets with parchment paper.
8. Using a large cookie scoop, scoop dough onto cookie sheets spacing about 2” apart
9. Bake for 14-16 minutes or until done.
10. Make the cinnamon brown sugar butter-mix the butter, brown sugar and cinnamon together.

Tips & Recommendations

Biscuits will stay fresh for 3 days or frozen up to 2 months.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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