Traditional-style tea biscuits made with tangy rhubarb pieces baked-in. Spelt flour can be used in substitute for the all-purpose for gluten-reduced results.
Tangy Rhubarb Tea Biscuits
Ingredients Makes: 15 biscuits Time: 1 hour
1 cup fresh rhubarb, diced
2 Tbsp lemon juice
1 Tbsp organic cane sugar
2 1/2 cups all-purpose flour ~or~ spelt flour
2 Tbsp all-purpose flour (for floured work surface)
1 Tbsp baking powder
1/2 tsp sea salt
1/3 cup unsalted butter
1/4 cup liquid honey
1/3 cup milk
2 Tbsp purified water
3 Tbsp unsalted butter
3 Tbsp liquid honey
Preheat oven. Preheat the oven to 425 degrees F.
Prepare rhubarb. Clean rhubarb and then dice into 1/2-inch pieces. Transfer rhubarb to a bowl and add 2 tablespoons of lemon juice and sprinkle with 1 tablespoon of sugar, mix and set aside.
Combine biscuit ingredients. In a large bowl, sift together the flour, baking powder and sea salt. Cut in the butter until the mixture resembles coarse crumbs. In a bowl mix milk and liquid honey together. Gradually stir in milk mixture just until dough pulls away from the sides of the bowl. Only use as much of the milk as required to form a workable dough ball.
Lastly add rhubarb, folding into mixture until well combined. If rhubarb adds to much moisture to dough then sprinkle dough with just a little flour until it reaches a workable consistency.
Knead dough. Pat out the dough to about 1-inch thick and then fold the sides in toward the middle. This is what gives your finished biscuits their “layered” texture. Repeat this process several times before rolling out the dough evenly to about 1 1/2 to 2-inches thick to cut out biscuits.
Cut biscuits. Use a round biscuit cutter, or a small-medium drinking glass to cut out the biscuits. Combine the remaining dough into a ball before rolling it out again to cut out more until all the dough is used and formed into biscuits.
Prepare baking sheet. Space the biscuits an inch apart on lightly floured baking sheet. If you’re using a cake pan or baking dish just place them right side by side. Make sure the bottom of the biscuits are lightly floured to prevent them from sticking to the baking-pan surface.
Bake. Bake in a preheated oven for 15 to 20 minutes, or until the bottoms are golden brown.
Prepare glaze. While the biscuits bake, in a small saucepan over medium heat, bring the 2 tablespoons of water to a gentle boil. Add the 3 tablespoons of butter cut into pieces and stir until melted. When butter is melted add the 3 tablespoons of honey and just a sprinkle of sea salt.
When the biscuits come out of the oven brush them with the prepared honey butter glaze, then set somewhere to cool.
Recipe shared by: J. Marshall
- Rhubarb is an excellent source for the essential nutrient Vitamin K.
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