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Flaky Buttermilk Biscuits with Stem
Ginger
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2
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cups all-purpose flour |
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2
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teaspoons baking powder |
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½
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teaspoon baking soda |
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½
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teaspoon salt |
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zest of one lemon |
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¾
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cup buttermilk |
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5-6
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tablespoons unsalted butter, well chilled, cut into
pieces |
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½
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9oz. jar drained and chopped in ¼ inch pieces Stem Ginger |
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¼
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cup honey |
Heat oven to 450-degree.
Sift together dry ingredients. Stir in lemon zest. With a pastry blender
or two knives, cut the butter into the flour mixture, stopping when the
largest chunks of butter are the size of peas. Pour in buttermilk all
at once. With a fork, stir just until mixture is moistened. Add ginger
and gently knead dough 5 - 10 times to form a ball with ginger well distributed.
Pat into a flat fat circle.
On a floured surface, roll or pat dough to ½ inch thick. Cut rounds with
biscuit cutter and place on ungreased cookie sheet, edges touching. Sprinkle
with sugar if desired.
Bake 10 - 12 minutes until golden brown.
Mix reserved ginger syrup with honey and serve with hot biscuits and
good butter.
Linda Wisner
June 2000
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