Currant Tea Biscuit With Orange Honey Butter Recipes

CINNAMON-ORANGE HONEY BUTTER

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

TEA BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
• Bake for 12 to 15 minutes. Serve warm.

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

LEMON CURRANT BISCUITS

Steps:

• Cream butter and sugar.
• Add egg and mix well.
• Add grated lemon rind and dry ingredients.
• Add currants.
• Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
• Press balls lightly with fork.
• (dip fork in flour and shake off excess).
• Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.

PECAN BISCUITS WITH ORANGE-HONEY GLAZE

Steps:

• Make glaze:
• Mix in orange juice and honey in heavy small saucepan; bring to boil. Reduce heat; simmer until slightly thickened, about 3 minutes. Set aside.
• Make biscuits:
• Position rack in center of oven and preheat to 425°F. Combine flour, baking powder, orange peel, baking soda, salt and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 1/2 cup chopped pecans. Whisk yogurt and 3 tablespoons honey in small bowl to blend. Add yogurt mixture to dry ingredients; stir with fork until mist dough forms. Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not overmix).
• Roll out dough to 10-inch-diameter round (about 3 /4 inch thick). Using 2 1/2-inch-diameter biscuit or cookie cutter, cut out biscuits. Gather scraps; roll out to 3/4-inch thickness and cut out additional biscuits. Transfer biscuits to large ungreased baking sheet. Brush tops of biscuits twice with glaze; sprinkle with 1/4 cup pecans. Bake until puffed and golden brown and tester inserted into center comes out clean, about 18 minutes. Serve warm. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven just until heated through, about 5 minutes.)

CURRANT TEA BISCUIT WITH ORANGE HONEY BUTTER

Steps:

• Oven at 425oF/ 210oC 1. Soak currants in boiling water 5 min. while preparing remaining ingredients. 2. combine flour with sugar, baking powder and salt. 3. Cut in butter until it is in small pieces. Drain currants well, pat dry and add to mixture. 4. Pour milk over dry ingredients and lightly gather dough with your finger. Place dough onto a lightly floured board and knead 5 or 6 times. 5. Pat dough out to a thickness of ¾" / 2cm. Cut into 2 ¼" / 6cm circles. Pat extra dough together lightly with flour. 6. Place circles of dough onto buttered and floured cookie sheet. If you wish, dust to he top lightly with flour. 7. Bake in a preheated 425oF / 210oC over for 15 to 18 minutes. 8. While biscuits are baking, prepare honey butter by creaming butter and honey together with orange rind.

ORANGE TEA BISCUITS

Steps:

• In large bowl combine flour, sugar, salt, baking powder, baking soda, cream of tarter, orange rind and orange peel, stirring well.
• Cut in butter until crumbly.
• Mix buttermilk and orange juice together, stir to mix well and pour over flour mixture, combing quickly, dough will be soft.
• Turn out onto a lightly floured surface, knead gently 10 times and pat into 1/2" or 3/4 " thickness.
• Cut the dough with a 3" cookie round.
• Brush biscuits with milk.
• Dip sugar cube in orange juice and press into top of biscuit.
• Bake on greased cookie sheet at 450 degrees.
• for 13 - 15 minutes.