| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 18 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Flour |
| 2 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | c | Cold unsalted butter; cut into bits |
| 1/4 | lb | Piece of gingerroot, peeled & chopped, pressed through a garlic press to make 1/4 cup, pureed |
| 1/2 | c | Firmly packed brown sugar |
| 1 | c | Walnuts; finely chopped |
| 1/2 | c | Milk |
INSTRUCTIONS
Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and blend the mixture until it resembles meal. Stir in the ginger puree and juice, the brown sugar and the walnuts. Add the milk and stir until it just forms a soft sticky dough. Drop the dough by rounded tablespoons onto an unbuttered baking sheet and bake the biscuits in the middle of a preheated 425 oven for 15 to 17 minutes, or until they are golden. Makes about 18 biscuits. Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 10:31:29 -0400 From: Laura Hunter <[email protected]>
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