Lemon Sour Cream Tea Biscuits |
Lemon Sour Cream Tea Biscuits
Light, airy little lemon tea biscuits that would be right at home at an afternoon tea.
Prep time: 10 minutesCook time: 15 minutes
Total time: 25-30 minutes
Yield: About 20 small biscuits.
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup + 1 tbsp very cold butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp water
- 1 egg
- few tbsp turbinado sugar (optional)
- Zest of one lemon, finely minced
- pinch salt
- Preheat oven to 400 degrees F.
- In a food processor, blend together the flour, sugar, baking powder, baking soda and lemon zest.
- Pulse in the butter.
- Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
- Mix together the sour cream, milk and vanilla. Pour into the well.
- Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 3/4 inch. Using a small biscuit cutter cut the biscuits out an place them, 1 1/2 inches apart on a parchment paper lined baking sheet. I recommend an aluminum baking sheet because it tolerates the higher oven temperature without burning the bottom of the biscuits.
- Whisk together the water and egg and brush lightly over the top of the biscuits. You will only need a little of the egg wash mixture.
- Sprinkle with some turbinado sugar if desired.
- Bake for 13-15 minutes or until the tops are golden brown. Cool on a wire rack.
Lemon Sour Cream Tea Biscuits - delicious with homemade blueberry jam.
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