These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
- Yield: Makes 10
Source: Martha Stewart Living, April 1996
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon packed dark-brown sugar
- 1/2 teaspoon coarse salt
- 1 tablespoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly ground pepper
- 6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
- 1/4 cup plus 2 tablespoons milk
- 1/4 cup unsulfured molasses
- 1 tablespoon heavy cream, for brushing
Preheat the oven to 375 degrees with rack in center. Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.
In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture, and add the milk-molasses mixture.
Using a fork, stir the mixture until it almost comes together. Gently bring the remaining smaller dough particles together with your fingertips. Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick. Cut dough into rounds with a 2-inch cookie cutter. Gently press the excess dough together, and cut several more biscuits. Gently press the remaining excess dough together one more time, and cut one more biscuit.
Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Bake until golden brown, 24 to 26 minutes. Place biscuits on a wire rack to cool slightly.