Ginger Shortcake

I had a request to post this recipe over here (mentioned it on a co-op for iris, and they said I should post it here!)

This recipe is from Bon Apetit magazine, several years ago. I long-since discarded the magazine, but saved the recipe--it was a real hit!

Ginger Shortcake

1-2/3 c. all-purpose flour
¼ c. sugar
1-1/2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ c. butter
3 T. finely chopped crystallized ginger
2/3 c. buttermilk


Preheat oven to 425 F. Stir together flour, ¼ c. sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ginger. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead gently for 4-6 strokes or just until dough holds together. Lightly roll dough to a 6 x 7-1/2 inch rectangle, about ¾ inch thick. Cut into six 3 x 2-1/2 inch rectangle biscuits. Place 1 inch apart on ungreased baking sheet. Bake 12 minutes or until golden brown. Cool on a wire rack. Makes 6 shortcakes.

Enjoy!