Ingredients

The following ingredients have 8 Servings
  • 24 ounces fresh cranberries
  • 1/2 Tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 4 teaspoons cornstarch
  • 1/2 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 2 1/2 Tablespoons crystalized ginger (chopped)
  • 3/4 cup buttermilk (chilled)
  • 6 Tablespoons unsalted butter (melted and slightly cooled)

Instruction

  • Preheat oven to 400F.
  • In a medium bowl, combine all of the filling ingredients and toss to combine.
  • Transfer the cranberry mixture to a 9 inch pie dish (deep dishes are best). Line a baking sheet with foil (to help with anything that spills over) and put the pie dish on the foil lined sheet. Cover the cranberry mixture in the pie dish with another piece of foil. Set aside.
  • Make the biscuit mixture my whisking together the flour, sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and crystalized ginger.
  • In a small bowl, combine the cold buttermilk with the warm melted butter. Stir the buttermilk and butter until small clumps form. Add the milk mixture to the dry ingredients and stir until just combined.
  • Scoop out the dough into 8 biscuits on a silicone baking sheet. Bake until they are just starting to brown on the bottom, approximately 10 minutes. Remove and set aside.
  • Place the foil covered cranberry mixture in the oven and bake until the cranberries are releasing juice, approximately 20 minutes (you can fit both the first round of biscuit baking above and this step in the oven at the same time).
  • Remove the cranberry mixture from the oven and remove the foil. Place the biscuits on top and bake until the biscuits are golden brown, approximately 10-15 minutes. If not all of the biscuits fit in the dish, finish cooking the remaining biscuits on the silicone lined baking sheet. Serve warm.