Friends don’t let friends open presents hungry. Keep things merry and bright this holiday season by baking up a batch of delectable gingerbread buttermilk biscuits!

These biscuits boast the best of both worlds: the texture of a traditional biscuit, and the flavor of gingerbread.

These lightly sweetened biscuits are the perfect mid-morning snack and make a great addition to any holiday brunch.

Gingerbread Buttermilk Biscuits Recipe

Makes 8 biscuits

For The Biscuits:

  • 2 cups all-purpose flour, plus more for dusting work surface
  • 1/3 cup light or dark brown sugar, packed
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup buttermilk
  • 2 tablespoons molasses

For The Glaze (Optional):

  • ½ cup powdered sugar
  • 1-2 teaspoons whole milk or cream

Step 1:

Preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone mat.

Step 2:

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt until combined.

Step 3:

Cut the butter into the mixture using a pastry cutter (if you don’t have a pastry cutter, you can also use two forks to work the dough), working the mixture until it looks like coarse crumbs, with no lumps larger than the size of a pea.

Step 4:

Add the buttermilk and molasses, and stir until the dough comes together and is able to be clumped into a solid mass. Don’t overdo it; otherwise, your biscuits can lose their tender flakiness.

Don’t have buttermilk on hand? Don’t sweat it! You can make your own with these easy DIY buttermilk hacks.

Step 5:

Transfer to a lightly floured work surface, and gently roll the dough into a large square, about 8″ x 8″. Fold the dough over like you would a greeting card, so that you have a 4″ x 8″ rectangle.

Step 6:

Cut the dough into eight 2″ squares. Place them on the prepared baking sheet with a little space around each one to leave room for minimal spreading.

Step 7:

Bake for 16-20 minutes, or until golden brown on top and browned on the bottoms. Remove from the oven; let cool briefly, then transfer to a wire rack to cool completely.

Step 8:

While the biscuits cool, prepare the glaze. Whisk together the powdered sugar and the milk; add a little more milk if it’s too thick, a little more sugar if it’s too thin. Brush or spoon a small amount on top of each biscuit.

These biscuits taste best within a day or two of baking. Store well-wrapped biscuits at room temperature for up to 2 days. If you don’t think you’ll consume the biscuits in short order, freeze leftovers for up to 1 month.