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
For the Glaze (Optional)
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.
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.