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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Yes, you should top your biscuits with homemade butter. Here's why.
WHO: Erinmcdowell is a writer, editor, and food stylist -- and occasional Food52 test kitchen assistant!
WHAT: Fluffy, delicate, lightly-sweet biscuits -- and homemade molasses-y butter to slather all over them.
HOW: Make butter (you can do it!) by whipping cream and molasses, and skimming off the liquid. Mix together your biscuits, drop them on a baking sheet, and butter them as soon as they're out of the oven. Feel very happy.
WHY WE LOVE IT: Let's look past the fact, for a moment, that these were the best biscuits we've had in a long time. We love that erinmcdowell calls for making your own butter in such a nonchalant way -- because once you do it, you realize how easy it can be. And the fact that these biscuits are adaptable makes them easy to whip up whenever the mood strikes; if you have leftover whey from making ricotta, you should use it, but feel free to swap in buttermilk.
Makes 1 dozen medium biscuits
2 cups all purpose flour
1/3 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup whey (from making ricotta or butter) or buttermilk
1 teaspoon vanilla extract
Turbinado sugar, as needed to garnish
2 cups heavy cream
Generous pinch salt
3 to 4 tablespoons molasses
Photo by James Ransom
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