Alright, let’s talk about these here lemon and ginger biscuits. I tell ya, these things are somethin’ else. My neighbor, she gave me this recipe, and I been makin’ ’em ever since. They’re easy as pie, and folks just love ’em. You’ll see, once you try them, you can make them anytime, anywhere, that’s the good part, you don’t need any fancy stuff for them.
First, you gotta get your stuff together. Here’s what you need:
- Flour, that’s the white powdery stuff. Just normal plain flour.
- Sugar, the sweet stuff, you know.
- Butter, gotta be soft, not the hard kind straight from the fridge. Leave it out on the counter for a spell.
- An egg, just one will do ya.
- Lemon, you need the yellow skin, not the juice this time, that’s the zest.
- Ginger, the stuff that looks like a funny-lookin’ root. You can get the ground stuff, easier.
- Baking soda, the one that makes biscuits rise, don’t forget this one.
Now, you take that soft butter and the sugar, and you mix ’em up real good. Creaming they call it in the cookbooks. Just beat ’em together ’til they’re all fluffy and light, like a cloud, you know? Then, you crack that egg in there, and mix it some more. Don’t overdo it, just ’til it’s all mixed in is fine. You can do this with a wooden spoon or one of them fancy mixers, it’s up to you. I like doing it with my old spoon, got more feeling that way.
In another bowl, you put the flour and the baking soda and a pinch of salt. Mix that up, not too much, just so it’s all mixed together. Then, you take your lemon, and you grate the yellow part off. That’s the zest. Careful not to get the white part, that’s bitter. Just the yellow, that’s where all the flavor is. Then the ginger, you sprinkle that in. About a spoonful, maybe more if you like it spicy. Some folks like it hot, some don’t, it’s up to you. You do you, that’s what I always say.
Now, you put the dry stuff into the wet stuff, little by little. Mix it in slow, don’t just dump it all in at once. You want a nice dough, not too sticky, not too dry. If it’s too sticky, add a little more flour. If it’s too dry, well, you can add a tiny bit of milk, but be careful not to add too much. You are aiming for a nice soft dough, that you can roll out. Just mix it ’til it all comes together, like a big ball of dough.
Next, you gotta roll out that dough. Sprinkle some flour on your counter, so it doesn’t stick. Then, you take your rolling pin, and you roll it out. Not too thin, not too thick. About half an inch, maybe a little less. Like a thick pancake, kind of. Then, you take your cookie cutters, and you cut out your biscuits. If you ain’t got no cookie cutters, don’t you worry. You can use a glass, or a knife, just make whatever shapes you like. Circles are the easiest, though.
Then you put those biscuits on a baking sheet. No need to grease it, they won’t stick. Leave a little space between ’em, ’cause they’ll spread out a bit when they bake. Then, you pop ’em in the oven. Now, every oven is different, so you gotta keep an eye on ’em. About 350 degrees, for maybe 10-12 minutes. Just ’til they’re golden brown around the edges. Don’t let ’em get too dark, or they’ll be hard as rocks.
When they’re done, take ’em out and let ’em cool on a wire rack. If you ain’t got a wire rack, just put ’em on a plate. They need to cool down, or they’ll fall apart. These lemon ginger cookies, they’re a real treat. And they’re so easy to make. You can have ’em with your tea, or your coffee, or just by themselves. Kids love ’em, grown-ups love ’em, everybody loves ’em. My neighbor, she makes ’em for all the bake sales, and they always sell out first.
So that’s my lemon and ginger biscuits recipe. It’s easy, it’s tasty, and it’s sure to please. Give it a try, and let me know how it goes. And remember, cooking ain’t about being perfect. It’s about having fun and making something good to eat. So don’t be afraid to experiment a little, add your own touch. That’s how you make it your own. That’s the best way, I always say, making something that’s truly yours. Make a whole bunch of them, they don’t last long in my house, I tell ya!
These biscuits, they got that nice lemon flavor, and that little kick from the ginger. It’s a good combination, sweet and spicy. And they’re not too hard, not too soft. Just right, like Goldilocks’ porridge. My grandkids, they love dunking them in their milk. They make a mess, but that is the best part of baking with your family, am I right? Just don’t leave the mess for too long, ants will come.
You can store these biscuits in a tin, or a jar, anything with a lid. They’ll keep for a few days, maybe a week. But around here, they never last that long. Someone always eats ’em all up first. I always hide a few for myself, though. Gotta have my treats, you know? Every baker deserves a treat, if I can say so myself, these biscuits are better than any store bought ones. You can taste the love, that’s what my mother used to say, and it is true, you really can.
