Serve Gingerbread Buttermilk Biscuits for Christmas Day Brunch

gingerbread buttermilk biscuits

Hey gingerbread lovers, this recipe is for you. Bake a batch (or two) of these biscuits and enjoy them Christmas morning.

Gingerbread Buttermilk Biscuits

Yield: 8 biscuits


For the Biscuits

  • 2 cups all-purpose flour, plus more for dusting work surface
  • ⅓ cup light or dark brown sugar, packed
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup buttermilk
  • 2 tablespoons molasses
  • For the Glaze (Optional)

  • ½ cup powdered sugar
  • 1-2 teaspoons whole milk or cream
  • Instructions

    1. Preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone mat.

    2. In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt until combined.

    3. Cut the butter into the mixture using a pastry cutter or two forks, working the mixture until it looks like coarse crumbs, with no lumps larger than the size of a pea.

    4. Add the buttermilk and molasses, stirring until the dough can be clumped into a solid mass. Don’t overdo it, or your biscuits can lose their tender flakiness.

    5. Transfer to a lightly floured work surface and gently roll the dough into a large square, about 8″ x 8″. Fold the dough over like you would a greeting card, so you have a 4″ x 8″ rectangle.

    6. Cut the dough into eight 2″ squares. Place them on the prepared baking sheet with a little space around each one to leave room for minimal spreading.

    7. Bake for 16-20 minutes, or until golden brown on top and browned on the bottoms. Remove from the oven; let cool briefly, then transfer to a wire rack to cool completely. 

    8. While the biscuits cool, prepare the glaze. Whisk together the powdered sugar and the milk; add a little more milk if it’s too thick, a little more sugar if it’s too thin. Brush or spoon a small amount on top of each biscuit. 

    gingerbread buttermilk biscuits

    These biscuits taste best within a day or two of baking. Store well-wrapped biscuits at room temperature for up to 2 days. If you don’t think you’ll consume the biscuits in short order, freeze leftovers for up to 1 month. 

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    15 Responses to “Serve Gingerbread Buttermilk Biscuits for Christmas Day Brunch”

    1. Debra Meyer

      I made them today. It goes together very quick and is easy to make the dough. I cut them into smaller pieces to bake, so I got 12 instead of 8 biscuits. They were a bit dense, so smaller portions were better. Yummy! The glaze made plenty to drizzle onto the biscuits.

    2. Jeanette R Miner

      They look great

    3. Rosemarie

      Good recipe

    4. Joan Huntress

      Can’t wait to try this recipe!

    5. Karen Doyle

      I will try them

    6. vincent scrivens

      I will try it.

    7. Bekki

      Gingerbread revipe

    8. Jennie

      So good! Made these yesterday for our New Year’s Day breakfast this morning. They were fairly simple to make (though I had to add a bit more buttermilk to make the dough clump together without over mixing) and they turned out very tasty! Warmed them up in the microwave for 10 seconds right before serving, slathered on the butter and I was in gingerbread heaven!

    9. Milagros

      Nice. Thanks for sharing.

    10. Duane

      Look delicious.