Spring Tea Biscuits Published on April 29, 2018

  • Spring Tea Biscuits
    Photo by: Mark Holleron

  • Photo by: Mark Holleron

  • Korey Kealey
    Photo by: Mark Holleron

Wedding season, tea parties, greens sprouting—they all say spring! These savoury buttermilk biscuits are infused with a taste of the first greens of the season—asparagus and chives.

Prep time: 15 minutes
Bake time: 10–14 minutes √Ę‚ā¨¬®(depending on size of biscuit)
Makes: 12 Biscuits

  • 1½ cups (375 mL) all-purpose flour
  • 2  tsp (10 mL) baking powder
  • ½  tsp (2.5 mL) salt
  • ¼  tsp (1.25 mL) baking soda
  • ¼  cup (60 mL) cold butter cut into small squares
  • ¾  cup (175 mL) cold buttermilk
  • ½  cup (125 mL) finely chopped asparagus spears
  • 3  tbsp (45 mL) finely chopped chives
  1. Heat oven to 450ºF. In food processor bowl, combine flour, baking powder, salt and baking soda; pulse.
  2. Add butter pieces and pulse 3–5 times until consistency of coarse meal.
  3. Turn mixture into large bowl; add buttermilk asparagus and chives; stir with fork until soft dough forms.
  4. Turn onto floured surface, sprinkle lightly with flour. Knead gently 8–10 times until no longer sticky.
  5. Gently press dough to ¾ inch (2 cm) thickness; cut with 2-inch (5 cm) floured cutter. Place biscuits 2 inches (5 cm) apart on baking sheet.
  6. Brush lightly with buttermilk. Bake for 10–12 minutes or until golden brown.

Korey’s tips:
Use tea biscuits to make sandwiches: try ricotta cheese, pea shoots and fresh figs drizzled with olive oil and sprinkled with salt and pepper.
No buttermilk? Add 1 tsp (5 mL) lemon juice or vinegar to milk instead.

Korey Kealey

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