Ginger Walnut Drop Biscuit

These aren’t your standard buttermilk biscuits. Fresh ginger root, pureed with its juice, gets folded into a buttery drop biscuit dough alongside brown sugar and finely chopped walnuts. The result is a warmly spiced biscuit with a snappy ginger bite that dried ginger powder can’t replicate.

A quarter pound of fresh ginger root is a bold amount, and it’s exactly what gives these their character. The puree distributes the ginger flavor evenly through every bite, while the juice adds moisture that keeps the biscuits tender. Brown sugar adds a molasses-like depth that pairs naturally with ginger’s heat.

Drop biscuits skip all the rolling and cutting. Scoop the sticky dough by rounded tablespoons onto the baking sheet and let the oven do the shaping. Fifteen to 17 minutes at high heat and they puff up golden and craggy.

Kitchen Tips

• Cut the butter into the flour until it resembles coarse meal. Visible butter bits create flaky layers, but butter chunks that are too big won’t incorporate properly
• Stir the milk in just until a soft, sticky dough forms. Overmixing develops gluten and makes the biscuits tough instead of tender
• Fresh ginger puree has a lot of moisture. If the dough seems too wet, add a tablespoon or two more flour
• These are best eaten warm from the oven when the ginger flavor is at its brightest

Variations

• Add a teaspoon of ground cinnamon for a gingerbread-like warmth
• Replace walnuts with pecans or crystallized ginger pieces for extra ginger punch
• Drizzle with a simple vanilla glaze for a sweeter, tea-time treat