If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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