Wednesday, July 16, 2008

Green Tea Biscuits

 Here's my entry for this month's CLICK!  contest:  Green Tea Biscuits. 
Originally my mother used to make biscuits for dinner to accompany our spaghetti, but they are equally as good with breakfast...or in my case they were breakfast.  Since the CLICK! contest theme this month is "coffee & tea" I thought it might be a bit more interesting to actually put tea in the tea biscuits.
Betcha can't eat just one!
Green Tea Biscuits 
1 cup unbleached flour
1 cup whole wheat flour
4 tsp baking powder
1 tsp ground sea salt
1/4 cup Earth Balance
1 cup unsweetened soy milk or almond milk
2 teabags green tea.

Warm the "milk" in a small saucepan over medium-low heat.  Do not boil!  Once it is heated through, remove from stove, add teabags and allow to steep for at least 10 minutes.

In a medium mixing bowl, combine flour, baking powder and salt.  Cut in Earth Balance using a pastry blender until it looks like coarse crumbs.  Make a well in the center and slowly pour in the green tea milk.  Stir until the dough comes freely away from the sides of the bowl. 

Knead on a lightly floured board for two minutes.  Roll out the dough to desired thickness; approximately 1/2 inch.  Cut the dough using an inverted glass or other round cutter.  Place on baking stone and bake at 450 for 15 minutes or until golden-brown on top.

Depending on the size you make the biscuits, you can get anywhere from 8 to 12.  Serve warm with fruit preserves, nut butter, or some Earth Balance and of course, a cup of green tea!

4 comments:

Paulina said...

This sounds so good - I love green tea!

strawberrygirl said...

What a neat twist!

Anonymous said...

The green tea idea sounds wonderful! Infusions are becoming so trendy, and for good reason.

As a professional baker though, I would just like to say that your biscuits should neither be mixed until the batter pulls clean from the sides nor kneaded. This develops gluten, which makes a product tough, rather than flaky and tender.

Cheers!

Janet said...

Anonymous, thanks so much for the tip! Next time I make biscuits I'll keep that in mind.