Gingerbread Biscuit Recipe

In a large bowl whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, salt, and granulated sugar until evenly combined.

Create pea-sized pieces

Cut the cold unsalted butter into 1/2-inch cubes. Add the butter to the dry mixture and use a pastry cutter or two forks (or pulse in a food processor) to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This creates flaky layers in the biscuits.

In a separate bowl whisk together the brown sugar and molasses until smooth. Add the egg, milk, and vanilla extract and whisk until fully combined.

Make a well in the center of the flour-butter mixture. Pour the wet mixture into the well and gently fold with a spatula just until the dough comes together. Do not overmix; it will be slightly sticky but manageable. If dough seems too dry, add up to 1–2 tablespoons milk; if too wet, add 1–2 tablespoons flour.

Turn the dough out onto a lightly floured surface and pat into a rectangle about 3/4 inch thick. Optionally chill the dough for 20–30 minutes to firm up the butter for cleaner edges and better rise. If chilled, let sit 5 minutes at room temperature before cutting.

Using a 2.5-inch round biscuit cutter (or cookie cutter of choice), press straight down into the dough without twisting to cut shapes. Re-roll scraps gently once and cut additional biscuits; avoid overworking the dough.

Preheat the oven to 425°F (220°C). Arrange the biscuits on a baking sheet lined with parchment, spacing them about 1 inch apart for slightly crisp edges or touching for taller sides. Brush the tops with melted butter, if using, and sprinkle with coarse sugar, if desired. Bake for 12–15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking for even color.

Remove biscuits from the oven and transfer to a wire rack. Brush with any remaining melted butter for shine and softness. Serve warm. Biscuits are best the day of baking; store cooled leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.