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Monday, 3 October 2011

Buttermilk Tea Biscuits

Tea Time!

Whether you’re donning your favorite fascinator at high tea, letting a pot of tea steep on your stove, or sharing a cup with a friend, tea biscuits are trending!  You will see more than one type of biscuit on this website I promise you.  Today’s recipe is Buttermilk Tea Biscuits and is adapted from “America’s Test Kitchen Light & Healthy 2010”. 

It depends on your preference to what size biscuit cutter (or end of a round glass) you use.  I made mine a little small so I could get approximately 16. 

Serve with your favorite jam or jelly.

Buttermilk Tea Biscuits 

 3 cups unbleached all-purpose flour
1 TBSP sugar
1 TBSP baking powder
3/4 tsp salt
1/2 tsp baking soda
4 TBSP unsalted butter, cut into 1/2 inch pieces and frozen for 1 hour
3 TBSP low-fat cream cheese, cut into 1/2 inch pieces and frozen for 1 hour
1 1/4 cup low-fat buttermilk

Adjust oven rack to middle position and preheat oven to 450 degrees. Line baking sheet with parchment paper and set aside.
Pulse the flour, sugar, baking powder, salt, and baking soda together in a food processor to combine.  I used my mixer (stand alone or hand held are fine).
Scatter the butter and cream cheese over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses. I've also grated the frozen chunks and mixed it in that way if it is not mixing properly.
Transfer mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together.
Turn out the dough onto a lightly floured counter. Knead the dough gently until smooth, 8-10 times.  Pat the dough into a 9-inch circle, about 3/4 inch thick.
Using a floured 2 1/2 inch biscuit cutter (or the end of a small glass) stamp out biscuits. Take "leftover" pieces of dough and knead and cut out the remaining biscuits.
Amazing! And looks a little extra fancy.
Bake until biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until golden brown, 12-15 minutes longer.  Don't underbake biscuits as they will taste gummy. Transfer baked biscuits to wire rack to cool.
Biscuits can be stored in airtight container at room temperature up to three days.

Serving Options:
 1. Serve plain 
2. Serve with jam
3. Serve sliced with Mediterranean vanilla yogurt spread and topped with blackberries (or whatever fresh fruit is available) 
*** My favorite ***

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