Ginger Buttermilk Biscuits

Name: Ginger Buttermilk Biscuits
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 20 biscuits.

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

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

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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