NOT ginger biscuits. Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. The secret to excellent biscuits is COLD BUTTER.
Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven.
You want to handle the dough as little as possible because we want that butter to stay cold.
Bisquick drop biscuits would be a great first recipe to make with small kids.
You can have NOT ginger biscuits using 9 ingredients and 11 steps. Here is how you achieve that.
Ingredients of NOT ginger biscuits
- You need 350 g of plain flour.
- Prepare 1 tsp of ground coriander.
- You need 1 tsp of ground nutmeg.
- You need 1 tsp of paprika.
- Prepare 1 tsp of bicarbonate of soda.
- You need 100 g of butter, really cold.
- Prepare 150 g of dark brown sugar.
- Prepare 1 of egg.
- It's 4 tsp of golden syrup.
With only two necessary ingredients - Bisquick mix and milk - these biscuits are so easy that anyone can make them. I like to make these biscuits on nights that we're enjoying recipes like Broccoli & Cheese Soup or Guinness Stew. Since they only take minutes to. As far as Southern-style biscuits go, Pillsbury's version serves as a pretty solid store-bought alternative to homemade.
NOT ginger biscuits step by step
- Preheat oven to 180 centigrade, line a baking tray with baking paper..
- Mix the flour, spices and bicarb in a large bowl.
- Cut the butter into cubes and add it to the flour mix.
- Rub the butter and flour between your fingers (like you might do with shortcrust pastry) and keep going until the texture is like breadcrumbs.
- Add the sugar and give it another mix.
- Beat the egg in a jug and mix it with the golden syrup.
- Start to mix with a metal spoon but as soon as the egg isn't runny use your hands to start squishing it together to make a dough. It will take a while but it will eventually get there. It won't be sticky, it'll be quite short..
- Roll the dough on to a floured surface to the thickness of about £1. Cut out as many biscuits as you can using a cutter of your choice..
- TOP TIP. To prevent your dough getting stuck on the cutter, have a bowl of flour handy and between every cut. Tap the cutter in the bowl so it gets a coating of flour and prevents sticking!.
- Lay out on the baking tray with a little space between each one. Bake for 10 mins. The biscuit should still be fairly soft when you take it out. It will harden as it dries. Leave in the tin for a couple of mins so they're cooler to touch (but they'll still be very hot!) and transfer to a cooling rack..
- When cool, eat them all! They are perfect with a cuppa but they could also work with cheese and more savoury things I reckon..
The biscuits are nicely layered and fluffy on the inside, and filled with rich buttery flavor, but develop a decent crust on the outside for crunch. The dough is also lightly sweetened, which is a nice touch. She's also moved on from biscuits to instructional videos of other Southern staples: dumplings, sausage, fried chicken, barbecue baked beans, meatloaf and peanut brittle, just to name a few. Homemade biscuits call for just six ingredients: all-purpose flour, baking powder, sugar, salt, butter, and milk. And then more butter once they're finished baking because of course we need more butter.