Sourdough Gingerbread Biscuits Recipe

Name: Sourdough Gingerbread Biscuits Recipe
Cook time: 15 min
Ingredients: Biscuits; 3/4 C. all-purpose flour; 1/4 C. brown sugar; 2 tsp. gingerbread spice (recipe below); 1/2 tsp. kosher salt; 4 Tbsp. Crisco® All-Vegetable Shortening, very cold and cut into small cubes; 4 Tbsp. unsalted butter, very cold and cut into small cubes; 1/2 C. sourdough starter discard, chilled; Turbinado sugar for sprinkling; Gingerbread Spice; 3 Tbsp. Spice Islands® Ground Saigon Cinnamon; 2 Tbsp. Spice Islands® Ground Ginger; 1 tsp. Spice Islands® Ground Allspice; 1 tsp. Spice Islands® Ground Cloves; ½ tsp. Spice Islands® Ground Nutmeg

Cook Time: 15 Minutes

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Recipe by Sarah Fowler

Ingredients

Biscuits

3/4 C. all-purpose flour
1/4 C. brown sugar
2 tsp. gingerbread spice (recipe below)
1/2 tsp. kosher salt
4 Tbsp. Crisco® All-Vegetable Shortening, very cold and cut into small cubes
4 Tbsp. unsalted butter, very cold and cut into small cubes
1/2 C. sourdough starter discard, chilled
Turbinado sugar for sprinkling

Gingerbread Spice

3 Tbsp. Spice Islands® Ground Saigon Cinnamon
2 Tbsp. Spice Islands® Ground Ginger
1 tsp. Spice Islands® Ground Allspice
1 tsp. Spice Islands® Ground Cloves
½ tsp. Spice Islands® Ground Nutmeg

Directions

Mix together all of the ingredients for the gingerbread spice. Combine flour, sugar, gingerbread spice, and salt in a food processor and pulse to combine. Add butter and pulse until the butter is broken down to about the size of peas. Add sourdough starter and pulse until a crumbly dough forms. Press into a disk and refrigerate for at least 2 hours.

Preheat oven to 400°F. Roll out the dough and cut into gingerbread shapes. Arrange on a parchment lined cookie sheet, sprinkle with Turbinado sugar, and bake for 12-15 minutes until golden brown. Let cool for at least 30 minutes before using white icing to decorate.