Print

Molasses Angel Biscuits

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

These molasses angel biscuits rise with the help of active dry yeast and are naturally sweetened with the rich flavor of molasses!

Ingredients

  • 1 1/2 tablespoons warm water

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and chopped

  • 3/4 cups milk (2% or whole)

  • 3 tablespoons molasses

  • Extra flour for rolling

Instructions

  1. Lightly grease a baking dish or pan with baking spray and set aside.

  2. In a small bowl, measure out the warm (but not HOT) water and sprinkle the yeast over top. Gently stir to combine it into a loose paste. Set aside.

  3. In a large bowl, whisk to combine the flour, baking powder, baking soda, and salt. Use a pastry cutter, the backs of two forks, or your fingers to quickly cut the butter into the dry ingredients, working it in until the butter is evenly distributed and broken down into small pea-sized bits. In a large measuring cup, whisk to combine the milk, molasses, and yeast paste. Pour the wet ingredients into the dry ingredients bowl and stir 7-8 times, just until combined into a wet, shaggy dough.

  4. Sprinkle a clean work surface with a bit of all-purpose flour. Dump the dough out onto the floured surface and work the dough into a rectangle. Press the dough gently until an inch thick and fold over top of itself. Repeat this process and press the dough out to 1” thickness again. Use a flour 1-3/4” biscuit cutter to trim out rounds of down and space them 1/4” apart on the greased pan. Collect any remaining dough, bring it together into a pressed-out rectangle, and cut more rounds. Repeat this process until all of the dough has been cut out. Cover the pan of biscuits with plastic wrap or a tea towel, and place in a warm spot in your kitchen to rise for 45 minute- 1 hour. The biscuits are ready when, once gently poked with a finger, the biscuit remains slightly indented without popping back out. Do not let it over-rise.

  5. In the last 20 minutes of your rise time, preheat the oven to 400 degrees Fahrenheit. When the biscuits have properly risen, place them in the preheated oven to bake about 12 minutes or until sturdy to the touch and barely beginning to brown. Remove from the oven and brush with melted butter, if desired.