These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
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.
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