turbinado sugar (also known as raw sugar), as needed to garnish
2 cups heavy cream
generous pinch salt
3-4 tablespoons molasses (Steen's is the best)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine. Cut in the butter and mix until it ranges in size from peas to walnut halves in the dough. This can be done by pulsing in the food processor.
Whisk the buttermilk, egg, and vanilla to combine. Add the mixture to the dough and mix just until it comes together - it should be pretty shaggy but evenly combined.
Drop the dough onto a parchment lined baking sheet and sprinkle with turbinado sugar. Bake in a 375° oven until golden at the top and around the edges, 12-15 minutes.
Whip the cream in an electric mixer on medium high speed. Whip until the buttermilk separates, then pour it off. Add 1/2 cup of water and mix for another minute or so, then pour off the liquid. Repeat 2-3 times or until the liquid is mostly clear when it is poured off.
Season the butter with salt, and whip in the molasses. Mix until well combined. Slather on warm drop biscuits.
Makes 1 dozen medium biscuits
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Also parchment paper and wax paper are not the same. Wax paper will catch fire in ovens and/or slow cookers. This recipe calls for parchment paper which is safe for heat.