When thinking of having that perfect cup of tea several wonderful things come to mind that might accompany such a wonderful beverage. Cakes and cookies are a perfectly good option, but biscuits with honey are on the menu today. A warm buttery biscuit with that tangy sweet honey that pairs so perfectly with a cup of tea. Oh, how delightful!

Tea Buttermilk Biscuits with Honey (photo by Janet Sanchez, all rights reserved)

Tea Buttermilk Biscuits with Honey (photo by Janet Sanchez, all rights reserved)

Preparation:

1 ¼ cup cold buttermilk
1 tbsp Golden Needle black tea (Substitute: Puerh or a very strong short steeping time tea)
1 tbsp boiling water

In a small cup combine the boiling water and tea. Steep for about 30 seconds to a minutes or until much of the liquid has been absorbed by the tea leaves. Pour the plumped tea leaves into the cold buttermilk. Let set in the fridge for at least 2 but up to 8 hours. Then remove the leaves from the buttermilk.

Recipe:

Preheat oven to 425°

2 ½ cups flour
1/8 cup sugar
¼ tsp salt
1 tbsp baking powder
¼ cup cold butter
¼ cup shortening
2 tbsp melted butter

Combine flour, sugar, salt and baking powder in a food processor or bowl. Cut the butter and shortening into small pieces. Place the cut pieces into the flour mixture and combine.  If using a food processor pulse until combined. If using a bowl, take a pastry cutter or fork and cut in the butter and shortening until the mixture is mealy. Either method should give you the same result. Slowly add in the tea buttermilk until combined. The dough should be wet and form a lump. Pour out onto a floured surface. Flour a rolling pin and roll the dough out to about ½ inch thick. Use a biscuit cutter and cut out the biscuits. Brush the top of each biscuit with the melted butter and place into a 425° preheated oven. Bake for 12-15 minutes.

The yield will vary depending on the size of the cutter. Using a 3½ inch biscuit cutter this recipe will garner about 8 biscuits.

See more of Janet Sanchez’s articles here.

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