Butter Molasses and Biscuits

This is combined with real butter, but during the Depression if none was available, salt pork drippings were used instead.

The recipe states that you are to whip the mix together until it turns white. We never did this, but just blended ours together and the results were actually what the photo look like. On hot biscuits, the butter melted, and it got mixed pretty good when we started to chew!!!!!

Directions:

Pour some cold molasses on your plate. Add very soft real butter, and with a fork whip together until mixture turns white. Spread on hot biscuits.

Look for molasses that is unsulphured since not only does it not contain this processing chemical to which some people are sensitive, but it has a cleaner and more clarified taste.

Unopened containers should keep for about one year, while opened containers should keep for about six months.