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CANDIED GINGER, BLACK PEPPER + CHEDDAR BISCUIT

Updated: Apr 17

2 cups flour 

1 TB baking powder

1 TB sugar 

½ tsp salt 

¾ cup chopped candied ginger 

1 TB black pepper - fresh ground if possible 

1 cup cheddar - you can shred it but I love it chopped into small cubes, the size of 1 tsp

1 stick/8TB butter - chopped or grated, nice and cold 

1 cup heavy cream 

For topping: 1 TB heavy cream, 2 TB raw sugar 





Preheat oven to 425


Mix together all of the dry, from the flour through the cheddar. Work in the butter, mixing it in just enough that it’s small and pea sized (if it’s grated you won’t need to work it in, just mix it up). Add in the heavy cream and mix just enough to bring it together into a dough. 


Shape it into a circle. Cut into 8 triangles. Brush w/ extra heavy cream + sprinkle w/ raw sugar.


Bake for 20 minutes, or until the bottoms are baked through (nice and golden brown) and the tops are tall and not sinking in. 


Enjoy paired with Apricot Jam!

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