Home Bread-Bakers v116.n028.5

Buttermilk Biscuits with Earl Grey Soaked Raisins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 06 Aug 2016 01:50:27 -0700
* Exported from MasterCook *

         Biscuits, Buttermilk Biscuits with Earl Grey Soaked Raisins

Recipe By     :Brandi Evans of Bran Appetit
Serving Size  : 14    Preparation Time :0:00
Categories    : Biscuits/Crackers/Crisps        Bread-Bakers Mailing List
                  Fruit                           Posted
                  Side Dish                       Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2           cup  raisins
       3/4           cup  hot regular Earl Grey tea -- or Earl Grey Lavender
    2 3/4           cups  all-purpose flour
       1/4           cup  packed brown sugar
    1 1/2    tablespoons  baking powder
    1           teaspoon  salt
    12       tablespoons  butter -- chilled and sliced or diced
    2                     eggs
       2/3           cup  buttermilk

Yield: 12 to 14.

Preheat oven to 425F. Line a baking sheet with parchment paper or set 
out a baking stone; set aside.

Steep tea and pour hot tea over raisins in a heat-proof bowl. Let 
raisins soak while oven preheats and you mix your dough.

In a large bowl, mix flour, sugar, baking powder and salt.

Cut butter into dry ingredients until mixture resembles coarse meal. 
I use my hands to get everything mixed, but you can also use a pastry 
cutter or two forks.) In another bowl, beat eggs with buttermilk.

Make a well in dry ingredients, and pour in buttermilk mixture. Use a 
fork to gently pull sides of dry ingredients down into buttermilk, 
and keep stirring, gently, until flour is incorporated. Scoop raisins 
out of tea, reserving liquid. Fold raisins into biscuit dough. Dough 
will be shaggy, sticky, and may not hold together perfectly.

Turn out onto a floured pastry cloth or counter top and knead, 
gently, about 5 to 10 times, until dough is no longer sticky and it 
is holding together. Roll or pat out into a 1" thickness. Cut into 
rounds with a biscuit cutter.

Place on baking stone or baking sheet. In a small bowl, mix 2 
tablespoons buttermilk with 2 tablespoons reserved tea. Brush over 
tops of the biscuits.

Bake 14 to 16 minutes until golden.

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Per Serving (excluding unknown items): 227 Calories; 11g Fat (42.8% 
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
57mg Cholesterol; 437mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.