Ginger Buttermilk Biscuits Recipe

Ginger Buttermilk Biscuits Recipe
Ginger Buttermilk Biscuits Recipe photo by Taste of Home
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Ginger Buttermilk Biscuits Recipe

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After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in crystallized ginger. Add buttermilk; stir just until moistened.
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. Place 1 in. apart on a parchment paper-lined baking sheet. Brush tops with butter. If desired, sprinkle with coarse sugar. Bake 7-8 minutes or until bottoms are golden brown. Serve warm. Yield: 20 biscuits.
Originally published as Ginger Buttermilk Biscuits in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 biscuit: 114 calories, 5g fat (2g saturated fat), 3mg cholesterol, 161mg sodium, 16g carbohydrate (4g sugars, 0 fiber), 2g protein.

  • 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
  1. Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in crystallized ginger. Add buttermilk; stir just until moistened.
  2. 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. Place 1 in. apart on a parchment paper-lined baking sheet. Brush tops with butter. If desired, sprinkle with coarse sugar. Bake 7-8 minutes or until bottoms are golden brown. Serve warm. Yield: 20 biscuits.
Originally published as Ginger Buttermilk Biscuits in Taste of Home Christmas Annual Annual 2014

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