Servings: 10 serving(s)
Prep time: 15 minutes
Total time: 3 minutes
Cooking time: 15 minutes
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Bring on summer!
A classic biscuit-style strawberry shortcake is one of my favourite desserts. It’s a down-to-earth treat that always feels special, particularly when in-season strawberries are in the markets.
This is the dessert my daughter always requests for her birthday, although her birthday is in late January. I understand where she’s coming from though: strawberry shortcake represents the sun-baked promise of summer after a long cold winter.
Ginger molasses biscuits are a delicious addition to your strawberry shortcake. The flavours of molasses and ginger pair beautifully with strawberries and whipped cream and the biscuits are just sweet enough to work in a dessert.
Healthy tip: For a lighter take on your strawberry shortcake, mix your whipped cream with Greek yogurt (half and half).
Ginger Molasses Biscuits for Strawberry Shortcake Recipe
Makes about 10 3” biscuits
Ingredients
- 3 cups flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground ginger
- ¾ cup cold butter, cubed
- 1 cup plus 2 Tbsp. cold milk
- 2 tsp. cider vinegar
- 3 Tbsp. Crosby’s Fancy Molasses
Instructions:
- In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and ginger.
- In another bowl combine the milk and vinegar and let sit for five minutes.
- Cut butter into the dry ingredients, until butter is pea-sized.
- Stir molasses into milk mixture and pour over flour-butter mixture.
- Stir gently until barely combined.
- Scrape dough onto a lightly floured surface and knead gently until dough comes together and is mostly smooth (about 10 times).
- Gently pat or roll out dough to ¾” thickness. Cut into rounds with a 3” biscuit cutter.
- Place on a parchment-lined baking sheet and place in the fridge for an hour (if you have time).
When ready to bake:
- Preheat oven to 425 F
- Place biscuits in oven and immediately turn the temperature down to 400 F.
- Bake for 15-18 minutes, until done.
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I really like the flavour of ginger in baking.
Have you tried fresh ginger or candied ginger instead of the ground ginger?
I haven’t yet made these Molasses Ginger Molasses Biscuits but, I plan to grate in some fresh ginger!
I’ll let you know how this turns out!
Mary
Hi Mary, Fresh ginger is a wonderful idea. Let me know how they turn out.
I want to try this with stewed rhubarb or peaches!
Hi Ruth, I love those ideas. This really is a lovely biscuit recipe so is very adaptable.
Hi Bridget, I’ve been reading your eBooks for a couple of days ever since I stumbled at your website, it has really been fantastic and inspirational. I will love it, if you could send me an eBook on bread making. Thx and keep up the good work. God bless you.
Sure, I’d be happy to email you the eBook on bread making.
This ginger molasses biscuits are just wonderful. The whole family just loves them. Thank you so much for sharing this awesome recipes.
You’re welcome. I think I’ll use them for peach shortcake this weekend!
Awesome. These remind me of my Scottish Gran’s treacle scones! However, she cut the dough into triangles and they were baked on top of the cast iron griddle. You nailed it!
Hi Anita, Love the idea of cutting the scones into triangles. It would mean the dough is worked less, and that’s good. I’m pleased that they measure up to your Gran’s scones!
Love the recipe especially as I can see the similarity to Scottish treacle scones but I am allergic to vinegar (acetic acid) of any sort. Can I use lemon juice as a substitute?
Hi Dorothy, Yes, lemon juice would be just fine. Enjoy!
Bridget… You are an AMAZING PERSON for sharing all these great recipes to the
whole world. I LOVE ALL YOUR BEAUTIFUL RECIPES. I LOVE ALSO TO
RECEIVING YOUR NEWSLETTERS. WITH ALL THIS BAKING YOU ARE DOING,
HOW DO YOU MANAGE TO LOOK SO BEAUTIFUL AND S L I M????
THANK YOU VERY MUCH FOR SHARING
I AM GOING NOW TO TRY THE GINGER MOLASSES BISCUITS FOR STRAWBERRY CAKE.
TAKE CARE AND
STAY SAFE
BAY MAC