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ginger peach tea biscuits recipe

Written on Tuesday, August 16, 2016 | 10:20:00 AM

makes: 12 servings (1 biscuit each)

prep: 25 minutes        bake: 12 minutes

Ingredients : 
- Nonstick cooking spray
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour or whole wheat flour
- 2 tablespoons sugar*
- 1 tablespoon loose-leaf green, white, or black tea, crushed
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup butter
- ½ cup finely chopped dried peaches
- 1 6-ounce carton plain low-fat yogurt
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

Preparation Method :
1) Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper; set aside. In a large bowl stir together flours, sugar, tea, baking powder, ginger, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in peaches. Make a well in the center of the flour mixture.

2) In a small bowl combine yogurt and egg. Add yogurt mixture all at once to flour mixture. Using a fork, stir until combined. Drop dough into 12 mounds 2 inches apart on prepared baking sheet.

3) Bake for 12 to 15 minutes or until tops are lightly browned. Transfer biscuits to wire racks; serve warm.

*sugar substitutes: Choose from Splenda Granular or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.


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