Pumpkin Biscuits with Candied Ginger
I think I’m in love with candied ginger.
Since making that incredible Pumpkin Cheesecake with Ginger and White Chocolate, I’ve had recurring cravings for the candied ginger’s spicy sweetness, tender and irresistible.
Maybe you don’t know about candied ginger? Well, sometimes it’s called crystallized ginger. The names seem to be interchangeable. It is simply ginger that has been sliced very thin and cooked in a sugar syrup until its raw toughness is broken down, tenderized and sweetened. Then it can be dipped in sugar to add a thin crisp coating and another layer of sweetness. This process leaves the wonderful ginger pungency, but its bite is much softer. Quite beautiful. And perfect for adding a little zip in your baking.
This recipe for Pumpkin Biscuits with Candied Ginger has been in the making for a number of years. I first saw the pumpkin biscuits in Cooking Light many years ago, and that torn out magazine page has been in my file since then. I tried it once, liked the overall concept, but was disappointed in its un-flakiness and low profile. I wanted a biscuit that stood tall! So I held onto the recipe, vowing to return one day.
When my eyes, hungry for fall, caught sight of those biscuits again this year, I knew it was time. I found the recipe updated online, with a reinvention that looked like it just might be able to deliver this time. So I made a few changes, due to what I had on hand for ingredients and equipment.
And I couldn’t resist topping each biscuit with a sprinkling of my new love, candied ginger.
The result was a beautiful golden biscuit with subtle pumpkin spiced sweetness. The candied ginger was the most perfect topper. And they baked up nice and tall!
These pumpkin biscuits would be a lovely alternative to your regular Thanksgiving dinner roll. Serve them warm with butter. Or, for an extra special treat, whip up some sweet cinnamon honey butter to slather on. I promise you, the biscuits won’t last long!