A Better Butter
A Better Butter
April 6, 2011 • Posted by Jennifer Perillo

A hot, flaky biscuit slathered with butter seems indulgent for breakfast, but I must admit it’s one of my favorites. I had a lot of company in this feeling a few weeks ago when a group of friends gathered for a birthday celebration. After we dropped the kids off at school, we descended on a local restaurant. Seersucker in Carroll Gardens doesn’t specialize in hot breakfasts, but the coffee—Counter Culture, is one of my favorites, and the square-shaped biscuits, while itty bitty in size, have the perfect balance of flaky crumb and buttery goodness.

As our biscuits came to the table with a ramekin of apricot jam, we all inspected the salted molasses butter that arrived in a tiny pot. One taste, and the "oohs" and "aahs" flowed so freely, you’d have thought we were looking at baby pictures. Someone said “I wonder how you’d make it at home”. I promptly replied it’s easy—just whirl some softened butter with molasses and salt in a food processor. Turns out I was right—now time to tackle that apricot jam.

Salted Molasses Butter
Makes 1/2 cup

1 stick (4 ounces) of unsalted butter, softened
1 teaspoon robust molasses
Generous pinch of sea salt

Add the ingredients to the bowl of your Cuisinart mini-prep or food processor. Pulse until well combined. Transfer to a ramekin or small glass jar, cover and store in the refrigerator for up to 1 week.

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