today i felt like baking a classic british breakfast bread, english tea biscuits. actually, these are often served for afternoon tea and can be flavored with a variety of fruits.
sometimes these biscuits are called cream biscuits, since they are made with whipping cream. the recipe calls for rich milk, so to save a few calories, half and half could be also used.
the dough is very sturdy and comes together nicely in the bowl, and rolls out very easily. i use a bit of extra flour on some waxed paper to roll out the biscuits. this recipe makes around 15 depending on the size of the biscuit cutter. today, i chose an oval round. i also used dried orange peel, since i didn't have a fresh orange to grate for the recipe.
recipe for cream biscuits:
2 cups flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 5 tbsp butter, 1/2 cup rich milk, 1 rounded tsp. grated orange peel (could use lemon peel, lime or grapefruit peel), 4 tbsp. orange juice, and 1 beaten egg yolk for the glaze.
Measure flour, and add baking powder and salt. Cut butter into flour mixture. Stir in the rest of the ingredients to make a soft dough. Knead on floured surface, and roll into a 1/2 inch thickness. Brush top of biscuits with egg yolk to glaze. Bake in 450 degree oven for 12 minutes. Check and bake up to 15 minutes to brown biscuits.
These can be served with fruit or egg dishes for breakfast. Offer guests a variety of jams, jellies or lemon curd.
Comments
Post a Comment