The best road trip Gingernut biscuit recipe (2024)

FAQs

What is the secret to an excellent biscuit? ›

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.

“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.”

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.

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

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.

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

Foods to try instead

Sugar free or “no added sugar” squash. 1 small glass (150ml) of pure fruit juice or smoothie a day. 1 to 2 plain biscuits such as Rich Tea, Oatcakes, Ginger or Garibaldi. A small serving of low fat milk puddings such as rice pudding, semolina or low fat custard.

What is the healthiest biscuit to eat? ›

Ginger biscuits also have anti-inflammatory effects, thereby are important for problems like rheumatoid arthritis, bursitis, ulcerative colitis and bursitis.

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

If you have time, prepare the biscuits up to the point they're on the pan before preheating your oven. Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes.

Fat is also important because it adds tenderness to the dough; full-fat buttermilk and European-style butter can help with texture, but "full-fat" is the critical point — sour cream, olive oil, and nut milks can all be used to create successful biscuits, provided they have a high-fat content.

Sugar and Salt: Add flavor. We don't add a lot of sugar (just 1 tablespoon). Cold Butter: I love using European-style salted butter, like Kerrygold or Plugra, since they make our biscuits tender and delicious. If you don't have European salted butter, plain butter works (salted or unsalted).

Parle G: the King of Biscuits.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.