Eggnog Tea Biscuits with Gingerbread Butter

Merry Christmas and Happy New Year! I love to bake for the holidays and these biscuits are one of my favorites! Warm from the oven, slathered in Gingerbread Butter so it melts into the pillowly biscuits! Nothing is better with a cup of tea or if you are so inclined, a cup of coffee with a splash of something special!

These Eggnog Tea Biscuits freeze beautifully and the Gingerbread Butter keeps in the refrigerator forever. It makes enough for 2 small mason jars so keep one for yourself, make an extra batch of biscuits, wrap them in a nice basket with the butter and give as a hostess gift! Anything baked with love is an extra special gift!

These would also be great Christmas morning to snack on while opening gifts. Make ahead and just pop the biscuits in a low oven to warm.

I find that Christmas is not the same as when we were younger. It’s all so commercialized now so this Christmas make time to spend with family and friends. Christmas is love ~ Christmas is not about the gifts under the tree but the memories you create being together with those you love. From my house to yours, Happy Holidays!

Eggnog Tea Biscuits with Gingerbread Butter

  • Servings: 16 Biscuits
  • Difficulty: Easy
  • Print
Light and fluffy tea biscuits made with eggnog then slathered with a creamy, decadent gingerbread butter! This butter is so versatile…use on pancakes, toast, muffins ~ the possibilities are endless!



  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 cup sugar
  • 1/3 cup salted butter, COLD and cut in cubes
  • 3/4 cup eggnog (go for the full fat!)
  • 1 tsp vanilla extract


  • 2 cups crushed gingersnap cookies (I used 1/2 box of Purity small Gingersnaps)
  • 1/2 cup butter, room temperature
  • 1/3 cup sweetened condensed milk
  • 1/4 tsp ground ginger


Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat.

For the Biscuits:

Put the flour, baking powder, nutmeg and sugar in a food processor. Pulse to combine. Add cold butter to flour mixture and pulse until mixture resembles course crumbs. Add vanilla to eggnog and slowly add to flour crumbs and pulse until the mixture comes together to form a ball.

Flour your work surface and turn dough out onto floured surface. Flatten dough to 1/2 inch thick and using a floured biscuit cutter or bottom of a glass cut biscuits. Add cut biscuits to prepared baking sheet. Gather scraps and combine, flatten and cut more biscuits until all dough is used.

OPTIONAL: I added an egg wash to get that nice brown color (1 egg and 1 tbsp water, mix well, brush on top of biscuits.)

Bake 10 – 15 minutes until bottoms are lightly brown. Remove from oven and cool on a wire cookie sheet.

For the Gingerbread Butter:

Pulse crushed gingersnap cookies in food processor until crumbs are very fine. Add softened butter, sweetened condensed milk and ginger powder. Process until smooth and all ingredients combined. You may need to scrap sides and pulse again to combine. Put butter into small mason jars and store in the refrigerator.

TO USE: Since this is made with real butter, it will harden in the refrigerator. Either take it out about 30 minutes before using or just remove the metal ring and cover and place in the microwave for 10 – 15 seconds to soften.

Slather gingerbread butter on Eggnog Tea Biscuits and enjoy with a cup of tea! Make the gingerbread butter first and then, while the biscuits are still warm, slather so the butter melts! SOOO GOOOD!!!

Keep butter refrigerated! ENJOY!

Merry Christmas and Happy New Year!

Loving this Life Living “Around the Bay” ~ DD

You might also like my Glazed Molasses Scones which are absolutely FABULOUS!!!

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