Oolong Biscuits

These savory biscuits go along nicely with a big bowl of soup or chili. Be sure to not handle the dough too much before cutting into biscuits and make sure your baking powder is fresh. These two things should help keep your biscuits fluffy.

1 1/2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. Italian seasoning or herbs of your choice (fresh herbs could also be used)
1/2 cup butter or coconut oil
1 egg
2 tsp. Iron Goddess Oolong Tea or other Oolong of your choice steeped in 3/4 cup hot water for 5 minutes. Strain tea into 1 cup measuring cup and let cool. (Use the leaves and steep yourself a cup of tea or two)
Approximately 1/2 cup milk or milk substitute.

Steep tea and set aside. Preheat oven to 400°. Mix dry ingredients together in a large bowl. Cut in butter or coconut oil with a pastry cutter or 2 forks until the mixture resembles crumbs. Add enough milk to tea in measuring cup to measure 1 cup of liquid. Whisk in egg. Pour this mixture over the flour mixture and mix until just combined.
Don’t over mix or scones won’t be as fluffy. Place dough on a lightly floured surface and knead dough gently into a rectangle. Cut the dough into approximately 12-15 squares. Bake in 400° oven for 12 to 15 minutes until golden. Remove from oven and cool on wire rack.

 

Iron Goddess Oolong

Oolong Tea China. Very aromatic, strong yet gentle taste. An Oolong tea with curly leaves that unfurl during infusion. Yields a darker cup for a lightly oxidized oolong.
Item No: 5519