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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