Ginger Walnut Drop Biscuit
Yield
1 1/2 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
double-acting |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
cut into bits |
|
| ¼ | pound |
ginger root
peeled, chopped |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
walnuts
finely |
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
cut into bits |
|
| 113.4 | g |
ginger root
peeled, chopped |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
walnuts
finely |
|
| 118 | ml |
milk
|
|
Directions
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 purée 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 degrees F. oven for 15 to 17 minutes, or until they are golden.
