The best road trip Gingernut biscuit recipe (2024)

FAQs

What is the secret to an excellent biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!). See our easy drop biscuits and cheese drop biscuits for even easier biscuits.

Since it can easily trigger digestion and speed up the process of the GI tract, ginger significantly lessens the feelings of nausea and sweating, as widely proven by scientific research. Travellers also benefit from a variety of options: ginger tablets, biscuits and tea.

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

Studies show that consumption of ginger biscuits may help regulate glucose levels and hence is recommended for diabetes. Ginger biscuits also have anti-inflammatory effects, thereby are important for problems like rheumatoid arthritis, bursitis, ulcerative colitis and bursitis.

Dr Michael Mosley has confirmed that gingernut biscuits can help ease nausea and even morning sickness. While we might all be familiar with the old wives' tale, it has been proven that ginger does help tackle symptoms of nausea.

Ginger can help ease the way that food travels through your gastrointestinal (GI) tract, which can help calm your vomiting reflex. Some good sources of ginger for stomach flu relief include: Ginger tea. Ginger chews and candies (look for low-sugar options).

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Is buttermilk or heavy cream better for biscuits? ›

Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream. Cream biscuits are beloved because they're incredibly easy-to-make. But, since cream is much milder than buttermilk, they won't be quite as flavorful (unless you incorporate more spices and seasonings).

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Bake for longer.

This is a pretty simple one, but to get that lovely crunchy gingersnap cookie, I increased the bake time slightly. If you want them even more crunchy, bake them for a little longer!

Cinnamon: Cinnamon enhances the spiciness of ginger and adds warmth and depth to confections. The combination of cinnamon and ginger is commonly found in cookies, cakes, and spiced candies. Coconut: Coconut adds a tropical sweetness to ginger confections, creating a unique treat.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Embrace stacking. In biscuit-making, height and flakiness go hand in hand. Why? Because the layers of butter that get compressed and stacked as you build your biscuits are what create those flakey biscuit bits, and they also create steam in the oven — which helps the biscuits to expand as tall as possible.