From the kitchen of One Perfect Bite...Once Labor Day has passed, meetings and committees sprinkle the calendar and baking pans resurface after a long summer's internment. I took a good look at mine today and have concluded that some of them need more than a rest, they are looking pretty grungy and need to be put down. I hate to replace pans at this stage in my life, but these are an embarrassment, so at least some of them are going to that great pot rack in the sky. Just not today. I had need of my half-sheet pans this morning, so I lined them with parchment paper and looked the other way as I placed tea biscuits on them. I had my first meeting today and was responsible for refreshments. Working on the theory that everyone had too much to eat over the holiday, I decided to keep things really simple and just serve scones. I've been waiting for an occasion to try looking a recipe for Raisin Tea Buns that I found on a site called Rock Recipes. Today was the day. I made a few changes to the Rock recipe and ended up using currants instead of raisins. As you can, see I also gave them a new name.The biscuits are easy to make and they are delicious. I hope you will give them a try. Here is how they are made.
Currant Tea Biscuits...from the kitchen of One Perfect Bite inspired by Rock Recipes
1 cup currants
1/2 cup water
3 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup ice cold butter, cut in cubes
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup undiluted evaporated milk
1) Preheat oven to 375 degrees F. Line a half-sheet baking pan with parchment paper. Place raisins and water in a small saucepan and bring to a boil. Remove from heat, drain water, and set raisins aside.
2) Combine flour, sugar, baking powder and salt in bowl of a food processor. Add butter and pulse until mixture resembles a coarse meal with small pieces of butter still visible. Stir in currants and make a well in center of crumb mixture.
4) Combine evaporated milk, lemon juice and vanilla in a large measuring cup, stirring well. Pour liquid into well of dry mixture and mix only until a dough ball forms.
5) Roll or pat on a floured surface to 1-inch thickness. Cut with biscuit cutter and place on prepared baking sheet.
6) Bake for 20-25 minutes or until golden brown. Yield: 16 to 18 buns.
One Year Ago Today: Two Years Ago Today:Cherry Trembleque Weeknight Skillet Meals
Three Years Ago Today: Four Years Ago Today:Chipotle Corn Soup Tomato Cobbler