Ginger Orange Biscuits

Taylor, Taylor Takes a Taste

These big buttery biscuits are sure to encourage your appetite even in the warmest of summer weather. The flavors of ginger, orange and clove are fragrant yet not overpowering. Serve the biscuits hot from the oven with marmalade butter. Enjoy!

Ginger Orange Biscuits
By Taylor
Makes about 12 biscuits


5 cups self rising flour
2 tablespoons granulated sugar
2 teaspoons ground ginger
1/8 teaspoon ground cloves
2 1/4 cups whole milk
1 tablespoon orange zest
1teaspoon lemon zest
10 tablespoons unsalted butter, cold, chopped into pieces


Preheat oven to 400°F.

In a large bowl, mix together the flour, sugar, ginger and cloves. In a separate bowl, add the whole milk and zests. Stir and set aside.

Add you butter pieces to the bowl of flour ingredients. With your hands or a pastry blender, cut butter into the flour ingredients until the size of small peas. Add 2 cups of the milk mixture. Bring together with a few quick strokes of a fork or wooden spoon, forming the dough into a shaggy mess. If too dry, add more milk. Knead 3 or 4 times.

Turn dough out into a floured surface. Gently roll out into a 1-inch-thick rectangle. Using a circle-shaped cutter, press straight down to form biscuits. Combine the excess dough and roll out. Cut out remaining biscuits.

Bake for about 14 minutes on a silicone-lined baking sheet. Let cool and serve with marmalade butter

Marmalade Butter


6 tablespoons butter, softened
3 tablespoons orange marmalade
1/2 teaspoon lemon zest
1/8 teaspoon ground cloves
pinch salt


In a small bowl, mix all ingredients together until a smooth butter forms.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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