Pastry chef extraordinaire Kate Jennings, co-owner of Farmstead
and La Laiterie in Providence, Rhode Island, created and gave her
permission for me to share this recipe, which makes 6 large biscuits,
perfect for afternoon tea. The double ginger, powdered and
crystallized, gives these a more pronounced ginger flavor than the biscotti in my previous post.
3 cups unbleached all-purpose flour
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp kosher salt
1/4 tsp cream of tartar
1 Tbsp powdered ginger
1/3 cup granulated sugar
1-1/2 sticks (3/4 cup) cold, cubed butter
3 Tbsp chopped crystallized ginger
1 cup buttermilk
Procedure: Mix dry ingredients by hand. Add cold, cubed butter and crystallized ginger, and cut in until combined. Add buttermilk and knead until the dough comes together. Make 6 large biscuits. Bake at 425 degrees for 15 minutes, until golden.
3 cups unbleached all-purpose flour
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp kosher salt
1/4 tsp cream of tartar
1 Tbsp powdered ginger
1/3 cup granulated sugar
1-1/2 sticks (3/4 cup) cold, cubed butter
3 Tbsp chopped crystallized ginger
1 cup buttermilk
Procedure: Mix dry ingredients by hand. Add cold, cubed butter and crystallized ginger, and cut in until combined. Add buttermilk and knead until the dough comes together. Make 6 large biscuits. Bake at 425 degrees for 15 minutes, until golden.