| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 10 | Biscuits | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | tb | Packed dark brown sugar |
| 1/2 | ts | Salt |
| 1 | tb | Baking powder |
| 1/4 | ts | Ground ginger |
| Scant 1/4 tsp. ground cloves | ||
| 1/8 | ts | Finely ground pepper |
| 6 | tb | Cold unsalted butter, cut into 1/4 inch pieces |
| 1/4 | c | Plus 2 tbsp. milk |
| 1/4 | c | Fancy molasses |
| 1 | tb | Heavy cream for brushing |
INSTRUCTIONS
Heat oven to 375°. Place rack in the center of the oven. Sift together the flour, sugar, salt, baking powder, ginger, cloves and pepper. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal. In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture and add the milk and molasses. Using a fork, stir the mixture until almost combined. Gently bring the remaining smaller dough particles together with your fingertips. Transfer dough to a lightly floured surface and pat into rounds with a 2 inch cookie cutter. Gently press the excess dough together and cut more biscuits until dough is gone. Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Bake until golden brown, 24 to 26 minutes. Cool on racks before serving. Yield: 10 biscuits Typed in MMFormat by cjhartlin.msn@attcanada.net Source: TV Guide April 3/99 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 12, 1999
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