Bert, welcome to the thread.
LOL, yes I have used the instant biscuits, but for every day use, I used the Self Rising flour and buttermilk, almost as fast and much cheaper.
Strange, about the time you were posting this, I was remembering molasses and wondering when I had last owned a jar, for it is what we used on biscuits as a kid or Rex Jelly, a horrible mixed fruit tasteless jelly.
I was a married woman and worked in a cafe, before I bought my first bottle of maple syrup.
We have several AMish communities in Indiana and often buy items they produce, butter, cheese, bread, noodles. The best we’ve found is their canned meat products: chicken, turkey, pork, beef. Just meat and a little salt in the can. We buy the beef by the case. Great for soups, stews or with noodles. A quick and tasty meal. We even have our local Kroger carrying the product now.
Please note the Pillsbury Bisquits are frozen, not the canned variety. They recently introduced a better one, larger in diameter and not quite as thick. it makes a really good ham biscuit.
The primary advantage over scratch (as in Martha White with Hotrise +) is the ability to make only one or two at a time.
My recipe was provided in response to the several you posted with molasses.
There is one other very good way to partake of biscuits and molasses that is extremely easy..... go to a Cracker Barrel and order biscuits with the meal and ask for molassas on the side.
Of course, the nearest Cracker Barrel to you is probably on I 40 down around Flagstaff. :)
“Rex Jelly”
I remember that stuff. When I was a high school sophomore we were very poor (on welfare some of the time). We got that stuff with our commodities. It didn’t taste like anything.