I’ve been in a major tea-drinking mood as of late. I think it may be attributed to the fact that I am currently reading Pride and Prejudice by Jane Austen. It seems only appropriate to read about the dashing Mr. Darcy while sipping a cup of Earl Grey. If you haven’t experienced the charm of this literary work yourself you should totally read it. Along with my new obsessions came a quandary; what does one eat with afternoon tea? It’s 2:30 and I really want a snack but somehow licorice whips don’t seem to blend well with my fancy beverage. This was seriously bugging me, but after much experimentation I found the solution to my snacking needs. As with almost any problem life presents, biscuits were the answer. Tea and biscuits, sounds pretty British to me. (If you happen to be British and I’m doing this all wrong, chill, I’m just an American wearing flannel and jeans and pretending to be Emma Watson for the day.)
These biscuits are not-too-sweet bite-fulls that totally want to hook up with your afternoon tea. Let’s get started.
We have our general biscuit team with the addition of tangerine zest and poppy seeds. 2 cups flour, 1/4 cup sugar, 3/4 tablespoon baking powder, 1/4 cup unsalted butter, 1/2 cup milk, 2 tablespoons poppy seeds, and the zest of 1 tangerine.
Whisk together flour, sugar, and baking powder. Cut in butter using your finger tips until it is evenly dispersed and in pea-sized chunks. Add milk, poppy seeds, and zest, kneading to form a rough dough.
Roll out dough to about 1/4 inch thick and, using a 1 inch biscuit cutter, cut out rounds. Lay the biscuits out on a baking sheet and bake at 350 degrees for 15 minutes.
While the biscuits are baking prepare the glaze. Combine 2 tablespoons of milk with 2 tablespoons tangerine juice and slowly whisk in 1 cup of powdered sugar.
When the biscuits have cooled pour on glaze and let sit for 20 minutes to dry.
Enjoy with a big old mug of tea!
Recipe: Tangerine Poppy Seed Tea Biscuits
biscuits:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 tablespoon baking powder
- 1/4 cup unsalted butter (very cold)
- 1/2 cup milk
- 2 tablespoons poppy seeds
- zest of one tangerine
glaze:
- 2 tablespoons milk
- 2 tablespoons tangerine juice
- 1 cup of confectioner’s sugar
Whisk together flour, sugar, and baking powder. Cut in butter using your finger tips until it is evenly dispersed and in pea-sized chunks. Add milk, poppy seeds, and zest, kneading to form a rough dough. Roll out dough to about 1/4 inch thick and, using a 1 inch biscuit cutter, cut out rounds. Lay the biscuits out on a baking sheet and bake at 350 degrees for 15 minutes. While the biscuits are baking, prepare the glaze. Combine 2 tablespoons of milk with 2 tablespoons tangerine juice and slowly whisk in 1 cup of powdered sugar. When the biscuits have cooled pour on glaze and let sit for 20 minutes to dry. Enjoy!
Sincerely,
Pedantic Foodie