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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
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Beat the heat with our most popular cool treats!

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Buttermilk Rhubarb Muffins #MuffinMonday

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Tomatoes with Buttermilk Vinaigrette

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Garlic Chive Whipped Butter

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Grilled Potatoes and Peppers

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Old Fashioned Whoopie Pies

I hope you are enjoying BBQWeek as much as I am! Today I'm sharing one of our favorite desserts, whoopie pies.  These are perfect for a barbecue because they are individually portioned and are hand held, no silverware required! This recipe is from Taste of Home and is featured as their #Bakeable challenge for May.   Though I've made them in the past, most of the versions have started with a cake mix.  This one is the real deal completely from scratch.  I used a cookie scoop to get nice equal portions, and my first sheet came out of the oven flat. I ended up chilling the dough for 30 mins and the next ones came out perfect.  For the filling, I used the vanilla extract that was called for but didn't really think that there was enough vanilla flavor so I used the seeds from a whole vanilla bean as well.  The filling was looser than I'm generally used to, but set up nicely in the fridge.  While they are not the same as a New England style whoopie pie, they are absolutely d