Ginger biscuits from The Bread Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 30, 2022

    This recipe produced moist, tender, lightly sweet biscuits with a lovely ginger flavor. Quite scone-like. I used all buttermilk and self-rising White Lily flour. Unfortunately my biscuit's dimensions were wrong - instead of rising up, the biscuits spread out and were 3-4 inches wide. I think there are several possible reasons why - my White Lily flour wasn't very fresh so maybe its leavening was tired, I forgot to put parchment paper on the baking sheet, perhaps I didn't knead the biscuit dough thoroughly enough, and I cut the dough into 9 squares instead of cutting out circles with a biscuit cutter - perhaps that sealed the edges. I'll have to try again!

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