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 is available through Amazon.
The biscuits were absolutely amazing on their own, but we used them as a base for strawberry shortcake. I macerated berries overnight with some vanilla sugar. Split the biscuit, top with some whipped cream and then add the berries. So good!
They'd also be awesome with some homemade blackberry or blueberry jam. Thank you so much to Rebecca L. for sharing her recipe! If you'd like to get in on the Bakeable Challenge fun, you can check out the details here: https://www.tasteofhome.com/article/bakeable-challenge/
Ginger Buttermilk Biscuits
- 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
- 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.