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Love People Well: Ginger Biscuits with Apple & Pumpkin Butter
This post is part of the Love People Well series. The focus of this series is on easily shareable, transportable, and giftable foods. Its an invitation to spread a little love to our friends and neighbors in a simple and tangible way.
Friends its officially fall! Around here, fall means warm drinks, fall leaves, the return of the rain, and cozy weekends. Under normal circumstances, cozy mornings consist of giving our french press and teapot a work out, having friends over for brunch, and then snuggling up under blankets all afternoon to read a book I’ve stashed away for a literal rainy day. But this fall is not normal… we are moving. And moving means packing. And messes. And chaos.
And no brunches. Well…nearly.
Do you remember the best ever apple butter and pumpkin butter I posted the past two sundays? Well, thanks to a couple jars of each and these simple ginger biscuits, we were ready for a simple but delicious fall brunch! Even with our kitchen half-way packed, we were determined to host close friends for coffee and ginger biscuits slathered with an inappropriate amount of these festive fall butters!
Was it elaborate? Heck no. Did we have eggs and sausage and pancakes with all the fixings, too? Nope. We’re just hoping the hub’s amateur barista skills and tender flaky, ginger biscuits absolutely COVERED in apple and pumpkin butter will hide our currently half-packed house status. If you don’t mind a few boxes, we’re still open for easy brunch ya’ll.
But, shortly… i.e. when our furniture is packed away and those stacked boxes become our only furniture. We will be inviting ourselves over to friends houses with biscuits and butters in hand, so that we can sit on real chairs and eat with non-plastic utensils.
If moving and the whole seasons of limbo (during our adoption process) have taught us anything, its that time and our relationships should not go on hold because something in our life is shifting. Both the husband and I would say that during those seasons, when we have taken the time and initiative to remain invested in our friendships, we have been able to grow in those relationships the most! When our house can’t be the landing spot for our people and community, we will bring the food and community to you. Or we will meet you for dinner. Or we will meet for coffee and walk the lake. It really doesn’t matter what we do, so long as we do something.
So make ginger biscuits to share. And if you have a whole afternoon, make the apple butter. If you only have 20 minutes, make the pumpkin. Or both if you are feeling fancy. But, you guys, people are busy. We all area busy: the holidays, kids’ sports, back to school, etc. I know. I get it. But, I challenge us all to invest a small amount of time in the important people in your life!
- 2 hardboiled egg yolks, cooled
- 1 2/3 c. all purpose flour
- 1 tbsp. baking powder
- 1/4 tsp. kosher salt
- 3 tbsp. granulated sugar, divided
- 1 1/2 tbsp. chopped crystallized ginger, divided
- 6 tbsp. unsalted butter, chilled and cut into small pieces
- 2/3 c. + 2 tbsp. buttermilk, shaken and chilled, divided
- 1 tbsp. coarse granulated sugar like turbinado
Line a baking sheet or stone with parchment and preheat oven to 350.
In food processor, combine 1 tbsp. crystallized ginger with 1 tbsp. sugar and pulse until ginger is very finely chopped and mixed with the sugar. Transfer to a small bowl with remaining 2 tbsp. granulated sugar and use your fingertips to combine. Set aside.
In a separate small bowl, use a fork to smash cooled hardboiled yolks into tiny pieces.
In a large mixing bowl, combine flour, baking powder, salt, sugar mixture, and smashed hardboiled yolks. Whisk to combine.
Preheat oven to 350 degrees.
Using a potato masher or pastry spatula, work chilled butter into the dry ingredients until small pea sized pieces remain. Drizzle in buttermilk and use a fork to incorporate the dry ingredients. Knead the dough with your hands only once to incorporate any remaining dry ingredients. Use an ice-cream scoop to scoop uniformly sized rounded mounds onto the parchment paper.
In food processor, pulse to combine coarse sugar with remaining crystallized ginger. It does not need to be as finely processed as previously as it will be used for sprinkling on top.
Brush tops of each mounded biscuit with reserved buttermilk and sprinkle with sugar-ginger mixture. Transfer baking sheet or stone to the freezer for 5 minutes or refrigerator for 20.
Bake biscuits until exterior is slightly golden and almost sound hollow when lightly tapped on the top (about 20 minutes). Remove from oven. Best when immediately transferred to a serving platter and served warm, but will still be tasty when eaten the same day. I suggest serving with the apple butter or pumpkin butter.