Bake it
Rhubarb Tea Biscuits
Try this mouth-watering biscuit recipe! Since rhubarb is one of the first to show-up in the garden, double the recipe and share with a neighbour! Serve warm with canola oil margarine.
Updated
Ingredients
- 2 1/4 cups all-purpose flour (560 mL)
- 1 Tbsp baking powder (15 mL)
- 1/4 cup granulated sugar (60 mL)
- 1/2 tsp salt (2 mL)
- 1/4 cup canola oil (60 mL)
- 1/4 cup milk (60 mL)
- 2 eggs (2)
- 1 Tbsp grated orange zest (15 mL)
- 1 cup finely diced fresh or frozen rhubarb (250 mL)
Directions
- Preheat oven to 425ºF (220ºC).
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. In a small bowl, combine canola oil, milk, eggs, and orange zest. Make a well in the center of dry ingredients. Pour in liquid ingredients. Add rhubarb. Mix only to combine ingredients.
- Place dough on a well-floured board: knead 6 to 7 times to form into a ball. With a rolling pin, roll dough into ½-inch (1.25 cm) thickness. Cut into rounds using 2-inch (5 cm) floured cutter. Place on canola oiled baking pan.
- Bake for 12 to 15 minutes or until golden brown. Serve warm.
Nutritional Analysis
| Calories | 167 |
|---|---|
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 32 mg |
| Sodium | 170 mg |
| Carbohydrates | 23 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Protein | 4 g |
| Potassium | 77 mg |
