Saturday, October 20, 2012


Ginger Biscuffin Noms

2 US Cups white lily flour (all purpose would probably work too, just sift it)
1 US tablespoon baking powder
1 US teaspoon baking soda
¼ teaspoon salt
4 tablespoons sifted buttermilk powder (MUY IMPORTANTE! NOT milk with vinegar!!)
½ teaspoon ground ginger
(chunks of stem ginger would be nice too)
2 tablespoons nice shortening (who am I kidding, Britain has nothing. Buy Crisco from America.)
grate a sizeable handful of butter into it, probably a bit more than a quarter cup
1 US cup Ginger Beer (Old Jamaica works nicely, but stir it to flatten it first)

Heat your shitty-ass oven to 425 Fahrenheit. Mix ingredients in listed order, whisking dry ingredients thoroughly before cutting Crisco in, then grating butter directly into the mixture. It should resemble...erm, well it's sorta granular with the little chunks of butter in there but I can't think of anything not gross it's similar to. Add ginger beer in small splashes and stir in well. Mixture should be sticky (I wound up using about ¾ of the ginger beer, but that may change with the humidity so be prepared.) Spoon into a muffin tin (or roll it out and use a biscuit cutter if you're feeling classy) and entrust to your oven for about twenty minutes, or until it passes the toothpick test. There should be enough butter in there for the ginger biscuffins to just fall out of the tin when they're done, so fling onto the counter to cool. Yields about 8 muffins, maybe more if you roll out into biscuits.

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