Best 7 Ginger Buttermilk Biscuits Recipes

GINGER BUTTERMILK BISCUITS

Steps:

• 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.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

TENDER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
• Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
• Bake 10 minutes or until lightly golden.

HARD GINGER NUT BISCUITS

Steps:

• Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
• Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
• Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
• Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
• Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

BUTTERMILK GINGERBREAD

Steps:

• Combine first 5 ingredients in a bowl.
• Cream butter and sugar together. Stir in egg.
• Add molasses and buttermilk and mix until well combined.
• Add dry ingredients to the molasses mixture and stir until just smooth.
• Bake in a greased 8x8 pan for 25 minutes at 325°F Bread is done when tester comes out clean or with a little bit of crumb.

BUTTERY BLUEBERRY GINGER BISCUITS

Steps:

• Fork-sift or whisk 2 cups of flour, baking powder, sugar, and salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled fat over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.
• Make a deep hollow in the center of the flour with the back of your hand. Pour 3/4 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved milk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
• Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Toss the blueberries with the ginger. Push 6 blueberries into each biscuit round; don't allow the blueberries to touch each other.
• To skillet-fry, heat an iron skillet until hot and add the melted butter. Using a metal spatula, move the biscuits to the skillet. Cook 2 minutes or until lightly browned on the bottom. Turn the biscuits over with the spatula and cook an additional 2 minutes. Remove to a plate and sprinkle with confectioners' sugar if desired.
• To bake, preheat oven to 425 degrees F. Move the biscuits to a greased cake pan and bake them on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up, and sprinkle with confectioners' sugar if desired.
• Peaches, raspberries, blackberries, and other soft fruits (cut blueberry-sized if necessary) do beautifully in this recipe as well. Candied ginger or cinnamon are happy in the biscuits as well.
• Melt 2 tablespoons butter in a 10-inch skillet over low heat. Evenly distribute 1 teaspoon granulated sugar and 1/2 of a sliced green onion. Pat biscuits into the skillet, overlapping the biscuits slightly. Sprinkle with more sliced green onion. Cover skillet and cook 5 minutes over medium heat. Turn biscuits over with a pancake turner. Add 2 more tablespoons butter. Cover and cook 5 minutes longer. Serve warm.

YUMMY GINGER BISCUITS

Steps:

• Preheat oven to 160C, and line a tray with baking paper.
• Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
• Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
• Add melted butter, sugar and syrup to the dry ingredients and mix well.
• Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
• Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
• Place tray in the preheated oven and bake for 15 minutes.
• Cool on a wire rack, though I think these taste best when still warm!