Skip to main content

Ginger Buttermilk Biscuits

Biscuits are one of the things I'm still working to master and I'd pinned this Ginger Buttermilk Biscuit recipe a while back. When the Taste of Home monthly Bakeable Challenge was announced as strawberry shortcake I decided to give them a go.

One of my biggest struggles with biscuits is the cutting in of the shortening. Normally I'd use a food processor, but mine went to appliance heaven and I haven't replaced it yet. I used a pastry blender but didn't get the texture I was looking for so I switched to using my hands until I did. 

 

I hate cleaning up flour off the countertop so I turned my dough out onto a pastry mat.  I was very happy with how easily it came together and how well it rolled out.  I got 16 biscuits with a 2 1/4" cutter. I've got a stackable set that I love and for these I used the straight edge.

Look at all those chunks of crystallized ginger! I've always got it on hand because I like to snack on it. If you can't find it locally it is available through Amazon.

 

The biscuits were absolutely amazing on their own, but we used them as a base for strawberry shortcake.  I macerated berries overnight with some vanilla sugar. Split the biscuit, top with some whipped cream and then add the berries.  So good! 

They'd also be awesome with some homemade blackberry or blueberry jam.  Thank you so much to Rebecca L. for sharing her recipe!  If you'd like to get in on the Bakeable Challenge fun, you can check out the details here: https://www.tasteofhome.com/article/bakeable-challenge/




Ginger Buttermilk Biscuits

Ginger Buttermilk Biscuits
Yield: 16
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup shortening
  • 1/2 cup finely chopped crystallized ginger
  • 3/4 cup buttermilk
  • 2 tablespoons butter, melted
  • Coarse sugar, optional

Instructions

  1. Preheat oven to 425°.
  2. In a large bowl, whisk the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs.
  3. Stir in crystallized ginger. Add buttermilk; stir just until moistened.
  4. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
  5. Place 1 in. apart on a parchment paper-lined baking sheet. Brush tops with butter. If desired, sprinkle with coarse sugar.
  6. Bake 7-8 minutes or until bottoms are golden brown.
ginger, biscuits, shortcake, buttermilk
Dessert, Biscuits
American















Comments

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f