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Ginger Buttermilk Biscuits

1 review
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Rebecca Littlejohn, Meadow Vista, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 25, 2023

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

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buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Ginger Buttermilk Biscuits

1 review
Prep Time 15 min
Cook Time 10 min
Yield 20 biscuits

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
Text Ingredients

Directions

  1. Preheat oven to 425°. In a large bowl, whisk the first 7 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-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.

Nutrition Facts

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

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