4 c. flour
2 tbsp. baking powder
2 tsp. salt
1/2 c. shortening
1 c. candied ginger, grated
1 1/2 c. milk
1 egg white plus 1 tbsp. water

Combine flour, baking powder, and salt in a bowl. Add shortening and cut in until mixture resembles crumbs. Stir in all but 2 tablespoons of ginger gradually stir in milk until dough sticks together. Knead briefly. Roll to 1/2 inch thickness and cut into rounds of 2 inches. Transfer to an ungreased baking sheet. Whisk together egg white and water. Brush over tops of biscuits and sprinkle on the remaining ginger. Bake at 450 degrees for 12 to 15 minutes. Can be served with honey almond butter or raspberry butter recipes also in book. Makes about 24.